Remember the delicious Homemade Chinese Dumplings we made!? We were so excited about our final product that we cooked them TWO separate ways in one meal. First, we pan-fried the dumplings to make delicious pot-stickers. And second, rather than boiling them and eating them straight, we cooked them in a home-made broth and made a dumpling soup. The crisp Fall weather is here so it’s about the right time to for some soup dishes. Don’t underestimate this clear broth base, the ginger in this soup brings an additional layer of warming sensations and it is unexpectedly flavorful and comforting. And believe it or not, it’s probably pretty good for you too!
Chinese Dumpling Soup
Serves 2 / prep and cook time: 20 min
- 12 Chinese dumplings (frozen ones will work, too!)
- 4 cups chicken or mushroom broth
- 1 1-inch piece of fresh ginger, peeled and cut into match sticks
- 3 spring onions, cut into 2-inches pieces, both white and green parts
- 1 cup shiitake mushrooms, cut into thin strips (We used a mixture of fresh and dried shiitake mushrooms)
- 2 tsp soy sauce
- 2 tb Chinese cooking wine or sake
- 1 tb white wine vinegar (or Chinese dark vinegar if you have it)
- 1 tsp sesame oil
- pinch of salt
Put the chicken broth, ginger, mushroom, soy sauce, cooking wine, vinegar and sesame oil into a soup pot and bring to a boil over high heat. Add the spring onions and adjust the heat so the broth simmers, about 10 to 15 minutes. Slowly add the dumplings into the broth, give a little stir so the dumplings don’t stick together. Cook for about 3 minutes. When the dumplings float up to the surface, cook for another 6 minutes. They are done when the skin in translucent. Divide among warm bowls and serve.
We made 6 dumpling per serving as a side dish but you’re more than welcome to add more dumplings and turn it into a main dish. We also were running low on vegetables when we made it, but this broth goes well with almost all vegetables, such as napa cabbage, broccoli, spinach, snow peas…. you name it. Throw in some greens right before you drop in the dumplings, it’ll only make the soup healthier, and of course, better tasting!!!
[…] and for the second kind, instead of boiling the dumplings in plain water, we are making some Chinese Dumpling Soup instead, we like to take things to the next level! To make the pot stickers, drizzle about 1 tb oil […]