Dumpling Soup

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

CATEGORIES
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

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.

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.

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

Photograph by Antonis Achilleos

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    This recipe is featured in:

    Healthy International Recipes