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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I found this recipe on and wanted to submit it here. It looks absolutely delicious. I plan to try it soon! Ingredients:
8 cups low-sodium chicken or 8 cups mushroom broth |
1 piece fresh ginger, about 2 inches long. peeled and julienned |
1 tablespoon soy sauce, preferably dark |
1/4 cup rice cooking wine or 1/4 cup pale dry sherry |
1 tablespoon balsamic vinegar |
2 teaspoons dark sesame oil |
1 teaspoon sugar |
1 pinch salt |
2 carrots, thinly sliced on the bias- about 1 cup |
16 ounces frozen chinese dumplings, pork, shrimp or 16 ounces chicken |
3 scallions, thinly sliced |
4 cups baby spinach |
chopped cilantro (optional) |
asian chili paste (optional) |
Directions:
1. 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.
2. 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.
3. Optional- Cook the dumplings according to package directions for potstickers- Serve dumplings on the side of soup.
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