Chinese Dumpling Soup

Chinese Dumpling Soup
Adapted from foodnetwork.com
Chinese Dumpling Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from foodnetwork.com

Ingredients

  • 8

    cups low-sodium chicken or mushroom broth

  • 1

    2-inch piece fresh ginger, peeled and julienned or cut into match sticks

  • 1

    tablespoon soy sauce, preferably dark

  • 1/4

    cup Shaohsing rice cooking wine or pale dry sherry

  • 1

    tablespoon balsamic vinegar/or 2 tablespoons black vinegar

  • 2

    teaspoons dark sesame oil

  • 1

    teaspoon sugar

  • Pinch of salt

  • 2

    carrots, thinly sliced on the bias- about 1 cup

  • 24

    frozen Chinese dumplings, pork, shrimp, or 1 pound package

  • 3

    scallions (white and green parts), thinly sliced

  • 4

    cups bag baby spinach

  • chopped cilantro (optional)

  • Asian chili paste (optional)

Directions

Put the broth, ginger, soy, wine, vinegar, sesame oil, sugar and salt in a soup pot and bring to a boil over high heat. Adjust the heat so the broth simmers and cooks to lightly flavor with ginger, about 10-15-minutes. Add the carrots, and simmer until tender and cooked through, about 5 minutes. Just before serving, add the dumplings, cook for 3 minutes, stir in the scallions and spinach and cook until the greens wilt, about 1 minute. Divide among warm bowls and serve. Serve with chili sauce on the side if desired. Optional- Cook the dumplings according to package directions for potstickers- Serve dumplings on the side of soup.

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