Entree: Japan – Tohoku – ひっつみ ➤ Hittsumi (Hand-pulled wheat-dough dumplings simmered in a hearty chicken and vegetable soup)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Additional 15 min

Total 55 min

Ingredients

- 1 lb (454 g) boneless skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
- 6 cups (1.4 L) chicken broth
- 2 cups (240 g) all-purpose flour
- 2/3 cup (160 ml) cold water
- 1 tbsp (15 ml) vegetable oil (for dough)
- 1 tsp (5 g) salt, divided
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) sake
- 1 tbsp (15 ml) mirin
- 1 tbsp (15 ml) sesame oil
- 1 medium carrot, peeled and sliced into 1/4-inch (6 mm) rounds, about 5 oz (140 g)
- 1 cup (150 g) daikon, peeled and cut into 1/2-inch (1.3 cm) half-moons
- 1 cup (115 g) shiitake mushrooms, stems removed and sliced
- 8 oz (225 g) satoimo (taro) or Yukon gold potatoes, peeled and quartered
- 3 scallions, thinly sliced (green and white parts)
- 1 inch (2.5 cm) fresh ginger, peeled and thinly sliced, about 0.4 oz (12 g)
- 1 tbsp (8 g) dried bonito flakes (optional for deeper umami)
- 1 tsp (5 g) sugar (optional)
- Additional soy sauce or salt to taste

Instructions

1. Make the dough: In a bowl, combine flour and 1/2 tsp (2.5 g) salt. Add 2/3 cup (160 ml) cold water and 1 tbsp (15 ml) vegetable oil; mix into a firm but pliable dough. Knead briefly until smooth, cover, and rest 15 minutes.
2. Prepare the broth: In a large pot, heat sesame oil over medium heat. Add ginger and the white parts of the scallions; cook 1 minute. Add chicken pieces and brown lightly on all sides.
3. Add vegetables and stock: Pour in chicken broth, add carrot, daikon, satoimo (or potatoes), shiitake, soy sauce, sake, mirin, and bonito flakes if using. Bring to a gentle simmer and cook 10–12 minutes until vegetables begin to soften.
4. Shape the hitsumi: Divide rested dough into golf-ball-sized portions. On a lightly floured surface, flatten each piece into a thin oval or rectangle (about 1/8 inch / 3 mm thick). Roll or fold and cut into 1-inch (2.5 cm) wide strips or bite-size pieces—traditional hitsumi are thin strips or small triangles.
5. Cook the dumplings: Drop hitsumi pieces into the simmering broth in batches so they do not stick. Stir gently to separate and simmer 5–8 minutes until dumplings are cooked through and slightly translucent at edges.
6. Final seasoning: Taste broth and adjust with remaining 1/2 tsp (2.5 g) salt or more soy sauce and 1 tsp (5 g) sugar if desired. Stir in sliced scallion greens just before serving.
7. Serve: Ladle hitsumi, chicken, and vegetables into bowls with generous hot broth. Serve immediately, garnishing with extra scallion if desired.