Dumpling Soup With Bacon and Snow Peas
- 4 slices thick-cut bacon, cut into 1/2-inch pieces
- 2 tablespoons minced peeled ginger
- 1 bunch scallions, chopped
- Kosher salt
- 1 teaspoon sugar
- 4 cups low-sodium chicken broth
- 2 tablespoons cornstarch
- 2 tablespoons sesame oil
- Freshly ground pepper
- 4 ounces snow peas, trimmed and cut into 1-inch pieces
- 2 plum tomatoes, cut into 1-inch pieces
- 1 bunch watercress, tough stems trimmed, cut into 2-inch pieces
- 1 pound frozen Asian-style dumplings or pot stickers
Cook the bacon in a Dutch oven or large pot over medium-high heat until browned around the edges, about 5 minutes. Add the ginger, half of the scallions, 1 teaspoon salt and the sugar; stir-fry 30 seconds. Add the broth and 1 cup water; cover and bring to a boil. Meanwhile, combine the cornstarch and 3 tablespoons water in a small bowl. Add the sesame oil and 1 teaspoon pepper and stir to combine.
Add the snow peas, tomatoes, watercress and dumplings to the boiling broth mixture. Stir the cornstarch mixture again and add to the soup. Cook, stirring occasionally, until the dumplings are tender and the broth thickens slightly, 3 to 5 minutes. Stir in the remaining scallions and season with pepper.
Per serving: Calories 430; Fat 22 g (Saturated 6 g); Cholesterol 65 mg; Sodium 1,337 mg; Carbohydrate 38 g; Fiber 3 g; Protein 22 g
Photograph by Christopher Testani
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