Weekends with lady friends are the best, I think we killed 3 bottles of champagne between us, while making these delicious dumplings. I called upon the help of my Italian friend Sarah who I leaned on heavily for meatballs and ravioli, and my trusty taste tester Jeni, to make this genius idea happen.
I have had a idea circling in my head since hitting up Din Tai Fung. And while I left there a little annoyed (not every dumpling has to be a soup dumpling, JEESE!) I thought to myself, why cant I make this into an Italian thing too. I threw around all the ideas in my head landing on a final perfect, delectable version of a ravioli soup dumpling.
Now here’s the thing, if you don’t want to spend several hours, if not days making this recipe, you can buy solidified chicken stock for your base. No judgement here. But if you want it to taste like love, make the chicken consomme at home. That way when these little suckers burst in your mouth it means that much more. The recipe for that will be at the bottom of the page, (start there) just scroll all the way down if you want to be in the cool kid club.
My ravioli sucks. Sorry kids. Not to disillusion you, but its fucking hard. So I used wontons wrappers to speed up the process and make things uniform. I did it both ways, one way making a dumpling style, using only wonton wrappers (the tastiest and least waseful way) and the other using my ravioli stamp (hella wasteful and more thick)
Italian wedding soup raviolis (serves 4 healthy eaters)
3 cups chicken consomme (recipe at the bottom of page)
100 tiny meatballs cooked (recipe just above the soup recipe)
100 wonton wrappers
For the sauce made in batches
The juice and zest of 2 lemons
1 sage plant (a small handful per batch)
2 cups of butter quartered
6 cloves finely chopped garlic
a small fistful of fresh thyme
Putting It All Together
Place out several wonton wrappers. There is significantly less waste if you fold them. place a meatball, and a teaspoon of the consomme in each wrapper, seal the edges and set them aside in batches.
Bring a pot of salted water to a boil and cook the wontons for about 3 minutes. Remove them from the water with a slotted spoon, and briefly set them aside. We did about 4 batches of these. So in each individual batch you’ll use about 1/4 of the sauce ingredients.
In a large pan, while the water is coming to a boil, melt the butter and allow it to brown slightly with the garlic, sage, a large pinch of fresh thyme, salt and pepper. Add in the lemon and lemon zest, give it a stir, and toss in your first batch of of the wontons. Saute them for 3 to 5 minutes on medium heat. Repeating these instructions with the following batches
Garnish with a little parsely and sprinkle some romano cheese on top.
These are Sarahs Tasty Balls (halved)
1/2 lb ground pork
1/2 lb ground beef
1/2 c grated parmesan
3 cloves finely chopped garlic
A small handful of chopped parsley
1/3 c bread crumbs
a splash of cold milk
1/2 tsp cumin
Salt, Pepper, chili flakes to taste
Mix these ingredients together by hand and form them into cm sized itty bitty meat balls. If you have left over meatball mix you can make several large meat balls to make up for the excess.
1 Whole chicken skin removed
1 yellow onion halfed and seared (save the skins)
2 carrots pealed (save the peals)
1 celery bulb sliced and seared
A few sprigs of thyme
3 bay leaves
A few sprigs of parsley
A few sprigs of oregano
2 tbs salt
1 tablespoon peppers corns
Remove the skin from your chicken and cut it in to quarters. Sear your veggies and place them around the chicken parts. Put the herbs into a spice bag, cheese cloth, or tea strainer and pop them into the pot with the rest of your ingredients. Add water until everything is just covered and bring to a gentle boil. As all that brown sludge comes to the surface, skive it off. Let your chicken brother simmer down over 3 hours. You’ll know its done when you can grab a bone and pull it out of the soup and theres nothing on it. I also check that piece of cartilage that spurs off the chickens sternum, if its gone, you’re done!
Remove the big chunks from the stock, and strain it through a fine mesh sieve and a cheese cloth into a bowl. Let it cool to room temperature and set in the fridge over night (covered). When you wake up there will be (hopefully) A layer of fat on the top of a beautiful golden gelatinous soup! Yay! You made food magic! I usually end up with about 6 cups of broth. You’ll probably use maybe 2 cups worth. If you failed at this life task, pop a packets worth of gelatin in there and carry on. Sometimes we cant win everything.