Boiled Chicken Dumplings and Turnip

Boiled Chicken Dumplings and Turnip

Chicken umami-soaked white turnips.

Cooking time
20 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

5 cm (2 in)

1/2 piece

150 g (5.3 oz)



a dash



  1. Peel the turnip and cut in half length wise. Lightly boil the leaves and then cut into 4 cm (1.5 in) lengths.
  2. Finely chop the spring onion and ginger and mix with the minced chicken. Next, evenly mix in (A) and the egg until sticky.
  3. Heat (B) and 1 cup of water in a pot. Once boiling, add in (2) in a ladle and hold until scum forms on the surface of the water. After a short while, add in the turnip and boil until soft. Shortly before it is done, add in the leaves, lightly boil, then serve all in a bowl.

Cooking Basics

Japanese long onion - finely chopped

Remove the roots of the Japanese long onion, and insert vertical cuts. Then chop up finely at right angles from end to end.

Ginger - mincing

Remove the skin of the ginger and thinly slice, gradually sliding and stacking the slices. Then mince the ginger into fine pieces, and slice again finely at right angles.


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