Shrimp and Chive Dumpling Soup

By pattie_d

These wontons trade the typical pork filling for one made with shrimp. Like all cabbages, bok choy (served on the side) has great stores of disease-fighting phytochemicals.

Ingredients

• For the dumplings
• 4 ounces shrimp, peeled and deveined
• 2 teaspoons finely grated peeled fresh ginger
• 2 teaspoons thinly sliced fresh chives
• 16 store-bought round wonton wrappers
• For the soup
• Vegetable Stock
• 1 small Thai chile, halved and seeded
• 1 whole star anise
• 2 ounces shiitake mushrooms, thinly sliced (1/4 cup)
• 3 tablespoons low-sodium soy sauce
• 2 large radishes, trimmed and thinly sliced
• 1 teaspoon thinly sliced fresh chives
• For the bok choy
• 4 heads baby bok choy (8 ounces), quartered
• 3 tablespoons water

Details

Servings 4
Preparation time 15mins
Cooking time 85mins
Adapted from wholeliving.com

Preparation

Step 1

Make the dumplings: Coarsely chop shrimp and ginger in a food processor. Transfer to a bowl. Stir in chives. Mound 1 teaspoon in center of each wrapper. Moisten edges with wet fingertips; fold over, pressing to seal. Cover with a damp paper towel; refrigerate until ready to use (up to 3 hours).

Make the soup: Bring stock, chile, and star anise to a simmer in a medium saucepan. Cook for 5 minutes. Add dumplings. Simmer until tender, 3 to 4 minutes.

Meanwhile, make the bok choy: Steam bok choy in water in a skillet over high heat, covered, until tender, about 3 minutes.

Stir mushrooms, soy sauce, radishes, and chives into soup. Serve soup with bok choy on the side.

From Martha Stewart Living,

April 2011