Dumpling Soup
- Level: Easy
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 256
- Total Fat
- 9 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 56 milligrams
- Sodium
- 1011 milligrams
- Carbohydrates
- 24 grams
- Dietary Fiber
- 3 grams
- Protein
- 18 grams
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.
