Shows
In the Kitchen
Chinese Dumpling Soup
- Level: Easy
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Yield: Serves 4 - Makes 11 cups
Share This Recipe
- Level: Easy
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
- 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)
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.
Cook’s Note
Optional- Cook the dumplings according to package directions for potstickers- Serve dumplings on the side of soup.
Looking for Something Else?
Classes You May Also Like
PREMIUM
Michael Symon
Dairy-Free Cream of Wild Mushroom and Barley Soup
31m
Easy
CLASS
PREMIUM
Alexandra Utter
Spinach Tortellini Soup
14m
Easy
CLASS
PREMIUM
Ellie Krieger
Tuscan Vegetable Soup
28m
Easy
CLASS
PREMIUM
Zac Young
Pork and Scallion Dumplings
35m
Intermediate
CLASS
Take a Class on
Food Network Kitchen
Michael Symon
Pap's Turkey and Dumpling Soup
29m
Easy
CLASS
Michael Anthony
Turkey Soup with Granmaw Hartle's Dumplings
14m
Intermediate
CLASS
