Prev Recipe Next Recipe

Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

Save Recipe Print

Total:: 35 min
Prep:: 15 min
Cook:: 20 min

Yield:: Serves 4 - Makes 11 cups

Level:: Easy

Ingredients

8 cups low-sodium chicken or mushroom broth
1 2-inch piece fresh ginger, peeled and julienned or cut into match sticks
1 tablespoon soy sauce, preferably dark
1/4 cup Shaohsing rice cooking wine or pale dry sherry
1 tablespoon balsamic vinegar/or 2 tablespoons black vinegar
2 teaspoons dark sesame oil
1 teaspoon sugar
Pinch of salt
2 carrots, thinly sliced on the bias- about 1 cup
24 frozen Chinese dumplings, pork, shrimp, or 1 pound package
3 scallions (white and green parts), thinly sliced
4 cups bag baby spinach
chopped cilantro (optional)
Asian chili paste (optional)

Directions

Put the broth, ginger, soy, wine, vinegar, sesame oil, sugar and salt in a soup pot and bring to a boil over high heat. Adjust the heat so the broth simmers and cooks to lightly flavor with ginger, about 10-15-minutes.

Add the carrots, and simmer until tender and cooked through, about 5 minutes. Just before serving, add the dumplings, cook for 3 minutes, stir in the scallions and spinach and cook until the greens wilt, about 1 minute. Divide among warm bowls and serve. Serve with chili sauce on the side if desired.

Photograph by Antonis Achiellos

Cook's Note

Optional- Cook the dumplings according to package directions for potstickers- Serve dumplings on the side of soup.

Courtesy of Food Network Magazine

My Private Notes

Name: Chinese Dumpling Soup
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: Serves 4 - Makes 11 cups
Ingredients: 8 cups low-sodium chicken or mushroom broth; 1 2-inch piece fresh ginger, peeled and julienned or cut into match sticks; 1 tablespoon soy sauce, preferably dark; 1/4 cup Shaohsing rice cooking wine or pale dry sherry; 1 tablespoon balsamic vinegar/or 2 tablespoons black vinegar; 2 teaspoons dark sesame oil; 1 teaspoon sugar; Pinch of salt; 2 carrots, thinly sliced on the bias- about 1 cup; 24 frozen Chinese dumplings, pork, shrimp, or 1 pound package; 3 scallions (white and green parts), thinly sliced; 4 cups bag baby spinach; chopped cilantro (optional); Asian chili paste (optional)