Name: Pot Sticker Soup
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
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 pot stickers or dumplings 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.

Photograph by Antonis Achilleos

This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.

Courtesy of Food Network Magazine

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Pot Sticker Soup

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