Dumpling Soup (Food Network Kitchens) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
4 cups low-sodium chicken broth |
1/4 pound thick-sliced ham, diced |
2 tablespoons dry sherry or chinese rice wine |
1 tablespoon sugar |
1 1 -inch piece ginger, peeled and thinly sliced |
4 3 -inch strips orange zest |
kosher salt and freshly ground pepper |
2 scallions, sliced, white and green parts separated |
1 cup sliced button mushrooms |
2 medium carrots, thinly sliced |
2 to 3 napa cabbage leaves, thinly sliced |
24 frozen chicken or vegetable dumplings or pot stickers |
soy sauce, for drizzling (optional) |
Directions:
1. Combine 2 cups water, the broth, ham, sherry, sugar, ginger, orange zest, 1/2 teaspoon salt, and pepper to taste in a large pot. Cover and bring to a boil over high heat. Add the scallion whites, mushrooms and carrots. Reduce the heat and simmer, uncovered, until the carrots are crisp-tender, about 4 minutes.
2. Add the cabbage, dumplings and scallion greens. Cover and cook until the dumplings are soft and heated through, 4 to 5 minutes. Divide the dumplings and soup among bowls. Drizzle with soy sauce, if desired.
3. Per serving: Calories 256; Fat 9 g (Saturated 3 g); Cholesterol 56 mg; Sodium 1,011 mg; Carbohydrate 24 g; Fiber 3 g; Protein 18 g
4. Photograph by Antonis Achilleos
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