Supreme Suiton (Dumpling Soup)
ID: 51da2bc2...
By kneading flour and potato starch in an exquisite golden ratio, these suiton dumplings achieve a remarkably chewy, smooth, and superb texture. The rich Japanese-style soy sauce soup, infused with the savory flavors of chicken and root vegetables, clings perfectly to the dumplings, making this a deeply satisfying dish for both body and soul.
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🍳 Cooking Flow
Cut the burdock root, carrot, shiitake mushrooms, and chicken thigh, and combine them in a pot. → Add water and seasonings (soy sauce, mirin, sake, bonito powder, and umami seasoning) to the pot, bring to a boil, skim off any foam, and simmer for 15 minutes. → Mix cake flour, potato starch, and water to create the chewy suiton dough. → Use a spoon to drop bite-sized portions of the dough into the soup and simmer for another 5 minutes to finish.
Cooking Steps
Brief Cooking Order
Cut the burdock root, carrot, shiitake mushrooms, and chicken thigh, and combine them in a pot. → Add water and seasonings (soy sauce, mirin, sake, bonito powder, and umami seasoning) to the pot, bring to a boil, skim off any foam, and simmer for 15 minutes. → Mix cake flour, potato starch, and water to create the chewy suiton dough. → Use a spoon to drop bite-sized portions of the dough into the soup and simmer for another 5 minutes to finish.
Introduction
By kneading flour and potato starch in an exquisite golden ratio, these suiton dumplings achieve a remarkably chewy, smooth, and superb texture. The rich Japanese-style soy sauce soup, infused with the savory flavors of chicken and root vegetables, clings perfectly to the dumplings, making this a deeply satisfying dish for both body and soul.
Step 1
Wash the mud off the burdock root, trim off both ends, cut it in half lengthwise, then slice it thinly on a diagonal and add it to the pot.
Step 2
Trim the stem off the carrot, cut it in half lengthwise, slice it into half-moons, and add to the pot with the burdock.
Step 3
Remove the woody stems from the shiitake mushrooms, thinly slice the stems, slice the caps, and add everything to the pot.
Step 4
Cut the chicken thigh into bite-sized pieces and add them to the pot, including the skin and fat.
Step 5
To the pot with the ingredients, add water (1000ml), soy sauce (5 tablespoons), mirin (3 tablespoons), sake (2 tablespoons), bonito powder (5g), and umami seasoning (9 shakes).
Ingredients List
Important Notes
✨ Adding potato starch to the suiton dough creates a dramatically chewier, more elastic texture than using flour alone.
💡 Choosing 'mud-on' burdock root instead of pre-washed burdock retains the flavor around the skin, resulting in a deeper, more flavorful soup.
⚠️ To ensure a clear and delicious soup, be sure to carefully skim off the scum that rises to the surface when it first comes to a boil.
🍳 When dropping the suiton dough into the soup, dip your spoon into the soup first to prevent the dough from sticking, allowing it to slide off smoothly.
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