Asian Slaw Dumpling Soup

Sometimes my kitchen is reminiscent of the inside of Mary Shelley's head. My creations can be pure Frankenstein, although my food certainly hasn't killed anyone. They are harmless, often tasty but a little strange...

Remember a few weeks ago when I made these? Remember how yummy the slaw looked? Remember Adrienne pulling out her hair trying to eat all of it?? Probably not, but it happened! Having a food blog and cooking for one is sometimes not the best combination.

Instead of throwing out the slaw, I thought I'd try and use it in a different recipe. I got the idea in my head to make a garlic broth, then of course I thought of making my own dumplings filled with the slaw and the left over slaw could be used to flavor the broth.

I don't make this stuff up people. My mind follows a strange path. Doesn't everyone make homemade dumplings filled with slaw....

I have tried making dumplings before and I absolutely positively HATE store bought wonton wrappers. I think they taste like garbage, no joke. So I thought I'd try my hand at making my own dough, which was super easy. Just water and flour!

Forming the dumplings was a little more difficult, but I managed to survive the process. It's my first time after all, can't expect to be an expert just yet!

The slaw really added an extra zip to this broth. Out of personal preference I added some chickpeas to give the broth a little body and some extra protein. If you have an immersion blender, this soup is the perfect chance to use it.

I admit this soup is pretty bizarre and it might not be for everyone. But if you're adventurous, it might strike your fancy. I know I ate it 4 days in a row for lunch and enjoyed every bit of it. And that's with it being 100 degrees outside. Not often you find eating soup enjoyable in that kind of heat :D

Asian Slaw Dumpling Soup
HTIC Original

8 cloves of garlic, roasted
8 cups of water
Salt and pepper to taste
2 cups AP flour
1 cup hot water
1/2 recipe Asian slaw 
1 can chick peas (optional)

1. To prepare broth, bring garlic and water to a boil, then simmer for 45-50 minutes. Season with salt and pepper to taste.
2. To prepare dumpling dough combine flour and water and kneed together until totally mixed (no lumps). Cover with plastic wrap and allow to rest for 20 minutes.
3. While dough rests, add chickpeas and 1/2 of Asian slaw to stock and simmer for 20 minutes. Blend with immersion blender to desired texture.
3. After resting, roll dough out to desired thickness. Cut out squares large enough to hold 1 t. of slaw filling (I always guesstimate)
4. Bring stock to a boil. Drop dumplings into stock and cook until dumplings rise to the surface. Pour yourself a bowl and give your Frankenstein soup a try!

What I'm Listening to Today

Cute Without the E: Taking Back Sunday-->went to the concert last night. No AC in the building. Can you say unbelievably hot??
One: U2
L.O.V.: Fitz and the Tantrums