Dumpling Soup

Dumpling Soup
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Dumpling or wonton soups are made up of wonton wrappers with fillings of minced meat and finely chopped vegetables. Serves 4 to 6

Ingredients

  • 1/2 teaspoon salt
  • 1/8 tablespoon black ground pepper
  • 5 cups reduced-sodium chicken broth (40 fl oz)
  • 3 cups thinly sliced Napa cabbage (from 1 head)
  • 2 cups sliced shiitake mushroom caps
  • 1 (15- to 16-oz) package frozen Asian dumplings (also called pot stickers; about 20 to 24)
  • 1/2 cup frozen peas
  • 1 cup shredded or matchstick (1/8-inch-thick) carrots (from a 10-oz bag)
  • 1/2 cup chopped scallions
  • 1 teaspoon Asian sesame oil

Cooking Directions

  1. In a 6 to 8 quart of boiling water, cook dumplings uncovered, stirring occasionally until cooked through. This should take about 5 to 8 minutes. Once dumplings are cooked, remove from heat and let sit in the water to keep warm.
  2. In a separate pot bring chicken broth to boil. Stir in scallions, sesame oil, salt and pepper. Boil until all vegetables are tender. This will take about 1 minute.
  3. Finally add cabbage, mushrooms and carrots. Bring to a boil. Leave to cook, uncovered, stirring occasionally for 3 minutes. Then add peas and cook for 2 minutes. Separate into individual bowls and enjoy.


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