Dumpling Soup with Bacon and Snow Peas

By khojnicki

Ingredients

• 4 slices thick cut bacon, cut into 1/2" pieces
• 2 tbsp minced, peeled ginger
• 1 bunch scallions, chopped
• Kosher salt
• 1 tsp sugar
• 4 c chicken broth
• 2 tbsp cornstarch
• 2 tbsp sesame oil
• Freshly ground pepper
• 4 oz. snow peas, trimmed and cut into 1" pieces
• 2 plum tomatoes, cut into 1" pieces
• 1 bunch watercress, cut into 2" pieces
• 1 lb frozen Asian style dumplings or potstickers

Preparation

Step 1

Cook the bacon in a Dutch oven or a large pot over medium high heat until browned around the edges, about 5 mins. Add the ginger, half of the scallions, 1 tsp salt and the sugar; stir fry for 30 seconds. Add the broth and 1 c water; cover and bring to a boil. Meanwhile, combine the cornstarch and 3 tbsp water in a small bowl. Add the sesame oil and 1 tsp pepper and stir to combine.

Add the snow peas, tomatoes, watercress and dumplings to the boiling broth mixture. Stir the cornstarch mixture again and add to the soup. Cook, stirring occasionally, until the dumplings are tender and the broth thickens slightly, 3-5 mins. Stir in the remaining scallions and season with pepper.