Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds fresh chestnuts, roasted and peeled

  2. 2 (10-ounce) cans whole chestnuts, drained

  3. 1 cup chopped onions

  4. 1/2 cup chopped celery

  5. 1 tablespoon garlic

  6. 2 bay leaves

  7. 1 large Idaho potato, peeled and coarsely chopped (about 2 cups)

  8. 2 quarts light chicken stock

  9. 1 sprig thyme

  10. 1/4 teaspoon chopped fresh rosemary

  11. 1/2 teaspoon chopped fresh basil

  12. 1/2 lemon , juiced Dash Worcestershire sauce

  13. 1 cup warmed heavy cream Salt and freshly ground black pepper

  14. 1/4 pound ground pork

  15. 1/2 tablespoon chopped garlic

  16. 1 tablespoon chopped green onions

  17. 1 tablespoon chopped parsley

  18. 1 teaspoon Worcestershire sauce

  19. 1 egg yolk

  20. 2 tablespoons heavy cream

  21. 1/4 teaspoon crushed red pepper

  22. 1/4 teaspoon quatre d'epices Salt and freshly ground black pepper

  23. 16 wonton wrappers

Instructions Jump to Ingredients ↑

  1. In a saucepan combine chestnuts, onions, celery, garlic, bay leaves, potato and chicken stock and simmer until potatoes are tender, about 45 minutes. In a blender , puree the soup in batches along with fresh herbs , lemon juice, and Worcestershire sauce. Stir in heavy cream and season with salt and freshly ground black pepper. In the bowl of a food processor combine pork, garlic, green onions and parsley and process until smooth. Add the Worcestershire, egg yolk, heavy cream, crushed red pepper , quatre d'epices and salt and pepper and pulse until thoroughly combined. To assemble dumplings, use a spoon to place a tablespoon-sized dollop of filling in the center of a wonton wrapper. Use your fingers to wet the edges of the wrapper, then fold in half, easing edges so that they meet to form a triangle. Press firmly to seal dumplings. In a large pot of boiling salted water, cook dumplings in small batches so as not to crowd. Dumplings are done when they float and wrappers are tender and translucent, 5 to 6 minutes. Serve dumplings floating in hot chestnut soup.


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