Dumpling Soup
Description
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.
At a Glance
Equipment
No special culinary equipment is needed to prepare this wonderful Chinese soup.
Ingredients
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
Directions
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.
Wine Pairings
Related Recipes
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