Although it’s officially spring, the cool weather here in the Pacific Northwest means it’s still soup season. A few days ago I made this super quick and easy Asian Dumpling Soup when I was home with the sniffles. Recipes like this are the reason I always like to have a package of potstickers in the freezer. This simple soup consists of fresh veggies, your favorite potstickers and a light sesame-flavored broth. To bump up the flavor, add some fresh garlic or ginger to the simmering broth and a little Asian hot sauce for kick.
Asian Dumpling Soup
-adapted recipe from Gourmet Magazine (November 2005)
We love the homey quality and clean flavors of this colorful soup. Makes 4 main-course servings.
1 (15- to 16-oz) package frozen Asian dumplings (also called pot stickers; about 20 to 24)
5 cups reduced-sodium chicken broth (40 fl oz)
3 cups thinly sliced Napa cabbage (from 1 head)
2 cups sliced shiitake mushroom caps
1 cup shredded or matchstick (1/8-inch-thick) carrots (from a 10-oz bag)
1/2 cup frozen peas
1/2 cup chopped scallions
1 teaspoon Asian sesame oil
1 teaspoon soy sauce (or more to taste)
1/8 teaspoon black pepper
Cook dumplings in a 6- to 8-quart pot of boiling unsalted water, uncovered, stirring occasionally, until cooked through, 5 to 8 minutes. (Cut into a dumpling to check filling.) Remove pot from heat and keep dumplings warm in hot water.
While dumplings cook, bring chicken broth to a boil in a 4- to 6-quart heavy pot. Add cabbage, mushrooms, and carrots and boil, uncovered, stirring occasionally, 3 minutes, then add peas and cook 2 minutes. Stir in scallions, sesame oil, salt, and pepper and boil until all vegetables are tender, about 1 minute.
Divide dumplings among 4 soup bowls with a slotted spoon. Ladle soup over dumplings.
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