Homemade sesame-rich chicken dumpling hotpot


Homemade sesame-rich chicken dumpling hotpot

    When it gets chilly, have a hotpot meal. Just by watching the steam rising from the pot warms our body and soul.

    I recommend making your own home-made hotpot stock, which is the key to the flavor. You can make it with basic seasonings without worrying about chemical additives. Nutrients and umami flavor melt from various ingredients such as meat, fish, and vegetables and creates a deep flavor.

Pointers from Rie

  • If you put the sesame paste directly into the pot, it will separate or form lumps, so mix it with water to make it easier to dissolve with the stock in the pot.
  • The soup comes from the chicken wings and chicken dumplings and becomes very nutritious. Finish off with vermicelli. The vermicelli is lighter than ramen or udon, and it prevents you from overeating.
  • Chopped enoki mushrooms are added to the chicken dumplings, giving them a fluffy texture that won’t become hard even when simmered.


a)Chicken wings
  Cooking sake
  Japanese-style dashi stock
2 tablespoons
1 bag (6g)
White sesame paste 4 tablespoons
  Dark soy sauce
  Garlic (grated)
  Ginger (grated)
3 tablespoons
1 tablespoon
2 tablespoons
1/2 teaspoon
1 teaspoon
1 teaspoon
Enoki mushrooms 1 pack of
Salmon fillets 2 raw
Firm tofu 200g
As many vegetables as you like
Vermicelli 40g
c)Minced chicken
  Ginger (grated)
1 teaspoon
1 teaspoon
1 teaspoon
Potato starch 1 tablespoon
Ground sesame seeds (white) 2 tablespoons
A little sesame oil


Nutritional value (for 1 person)

Energy 543kcal
Protein 39.1g
Fat 30.9g
Carbohydrate 37.1g
Salt equivalent amount 5.6g


  • Put a) into a pot and heat over medium heat. Once it boils, cover, lower the heat, and simmer for about 10 minutes. Remove scum.
  • Put the white sesame paste in a small bowl, add water little by little (not listed), mix with a small whisk to spread it out, then add b) and mix well. Add little by little to 1 and mix to make hotpot stock.
  • Chop 1/2 pack of enoki mushrooms into pieces for chicken dumplings, and cut the rest in half to use as ingredients for the hot pot.
  • Cut the salmon, tofu, and vegetables into easy-to-eat pieces.
  • Boil the vermicelli in warm water, drain, and cut into easy-to-eat lengths.
  • Put c) into another bowl and knead. When it becomes sticky, add the chopped enoki mushrooms and potato starch and mix.
  • Roll Step 6 into a dumpling, add to Step 1 and boil. Once it floats, add the other ingredients and bring to a simmer. Transfer to a bowl, sprinkle with ground sesame seeds, and add sesame oil.

MOA natural foods products used

Frozen chicken wings, half-split (frozen) / Japanese-style dashi base / Kyotan rice koji miso / Zuiun dark soy sauce / Mineral sugar / Umikko Salt / Salmon fillet without salt (frozen) / Momen tofu (Simmered and squeezed) / Vermicelli / Ground chicken (frozen) / Potato starch / Sesame oil
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