Directions

1. 1

   Make the dumpling dough: Combine flour and 1½ tsp kosher salt in a large bowl. Create a well in the center and crack the 3 large eggs into it. Using a fork, beat the eggs gently, then gradually incorporate the flour from the edges until a shaggy dough forms. Knead by hand for 2-3 minutes until smooth. Cover and set aside for 15 minutes.

2. 2

   Prepare the chicken broth: Place chicken thighs, chopped onion, garlic clove, bay leaf, and 8 cups of water in a large pot. Bring to a boil, then reduce heat and simmer for 45-50 minutes, skimming any foam that rises to the surface. The chicken is done when it reaches 165°F internally. Remove chicken, let cool slightly, then shred meat from bones and skin, discarding bones and skin. Strain broth through a fine sieve, returning it to the pot.

3. 3

   Make the filling: In a bowl, combine ground chicken, chopped dill, chopped parsley, ground caraway, ground coriander, and a pinch of black pepper and salt. Mix until well combined.

4. 4

   Form the dumplings: Dust a work surface lightly with flour. Roll out the dumpling dough to approximately ⅛-inch thickness. Using a 2-inch round cutter or glass, cut out circles. Place about ½ tsp of filling in the center of each circle, fold in half, and press edges firmly to seal, creating a half-moon shape.

5. 5

   Cook the dumplings: Bring the strained broth back to a gentle boil. Carefully drop the dumplings into the broth in batches, stirring gently to prevent sticking. Return to a simmer and cook for 12-15 minutes until they float and are cooked through.

6. 6

   Finish the soup: Return the shredded chicken to the pot with the cooked dumplings. Taste and season with additional salt and black pepper as needed. Divide soup among bowls and top each with a soft-boiled egg half, fresh cilantro leaves, sliced scallions, and a light drizzle of toasted sesame oil.