This is an easy and delicious soup made with Chinese dumplings or potstickers. The broth of the soup definitely has a Chinese flair and would pair well with several of our salads – such as the Zippy, Spicy Ginger Salad Dressing and Chinese Salad -- or any of our Lo Mein dishes like:
To try one, you can access any of these recipes easily by clicking on the recipe titles.
No special culinary equipment is needed to prepare this wonderful Chinese soup.
15 frozen Dumplings (such as potstickers with pork, shrimp, or prawns)
10 whole Shrimp (cooked – 51-60 count in size) if they are frozen, defrost first
2 ½ links of Chinese Sausages, chopped
1 ½ cups of Shiitake Mushrooms
1 tablespoon of fresh Ginger, finely chopped
½ cup of White Onion, finely chopped
¼ cup of Green Onions, finely chopped
1 cup of Carrots, shredded
6 cups of Chicken Broth
2 cups of fresh Spinach, cleaned and chopped
2 tablespoons of Toasted Sesame Oil
¼ cup of Soy Sauce
5 cloves of Garlic, crushed/pressed
1 teaspoon of Jalapeño Chili Pepper, finely chopped
¼ cup of fresh Cilantro for garnish, chopped
¼ cup of Wonton Strips for garnish
Heat the Toasted Sesame Oil in a stock pot or Dutch oven over a medium heat. Add the garlic, the ginger, the white and green onions, the mushrooms, and the Jalapeño Chili Pepper, and heat for about 5 minutes. Add the sausage and shredded carrots, and heat for another 3-5 minutes. Then add the chicken broth and the soy sauce and bring it all to a boil. Add the dumplings and the shrimp and bring it back to a boil. Lower the heat slightly and cook it at a simmer for another 5 minutes. Stir in the spinach and place the soup in serving dishes. Garnish with the wonton strips and cilantro.