Monday, March 7, 2011

Dumpling Soup

     I found this recipe in my Food Network magazine and made it on a whim a few months ago, not expecting much, and crazily enough, it has become G's new favorite meal! He asks for it ALL the time! Once, sometimes, twice a month! I've made a few additions to the soup based on our own tastes; nothing drastic, just adding more yumminess, who can argue with that!

     What's great about this dish is it's pretty healthy for you, and we've found that it's actually quite filling! Also, it's super easy to make and takes practically no time! If you like dumpling or wonton soup, then I think you'll really dig this soup!

-4 C low-sodium chicken broth (We like more broth, so I usually up this to 5 or 6 cups, you'll probably agree)
-1/4 lb thick-sliced ham, diced (I get the Farmer John brand from the meat section in the market)
-2 tbsp dry sherry or Chinese rice wine
-1 tbsp sugar
-1 1-in piece ginger, peeled and thinly sliced (I just add 1 or 2 tsp of grated ginger from a jar)
-4 3-in strips orange zest (Again, I just zest 1/2 an orange)
-Kosher salt and ground pepper
-2 scallions (green onions), sliced, white and green parts separated
-1 C sliced button mushrooms
-2 medium carrots, thinly sliced (I've diced my own carrots, and used frozen, which worked out great as well)
-2-3 Napa Cabbage leaves, thinly sliced (I really like the cabbage, so I usually use a few more leaves. Also, notice this isn't your normal cabbage, which I've also used and it tasted great as well, but it's Napa Cabbage which is also green, but is more delicate than normal cabbage)
-24 frozen chicken or vegetable dumplings or pot stickers (I use the brand Ling Ling, which comes in a yellow bag in the frozen section. They're actually chicken and vegetable dumplings, and they have proven to have the best taste, really hearty)
-Soy sauce for drizzling (optional, but really tasty)

*I add some fresh or frozen shrimp to the dish as well just because!
*I also make some white rice to serve with the soup (I used boil-in-a-bag rice and stuck it right in the soup while it was simmering, and took it out when I added the dumplings, it was perfect)

     Combine 2 cups of water with the chicken broth, ham, sherry, sugar, ginger, orange zest, 1/2 tsp salt and pepper in a large pot.
     Cover and bring to a boil over high heat. Add the scallion whites, mushrooms, and carrots. Reduce heat and simmer uncovered, until the carrots are crisp-tender, about 4 minutes.
     Add the cabbage, dumplings, and scallion greens (*This is where I add the shrimp). Cover and cook until the dumplings are soft and heated through 4-5 minutes. {The dumplings really don't take any longer than this, so if you're planning on letting the soup simmer any longer b/c you're not going to eat for a while, wait to add the dumplings. I've made the mistake of letting them cook for too long and they were falling apart}
     Divide the dumplings and soup among bowls. Drizzle with soy sauce, if desired.
     *I put a 1/4-1/3 cup rice in the bottom of each bowl and scoop the soup on top. It's spectacular!

Prep time: 15 minutes (If you get frozen carrots, it will take no prep time, I start the soup simmering, and do the rest as I go, so even better!)
Cook time: 10-15 minutes
Servings: 4-5
Cal 256; Fat 9; Chol 56; Sod, way too much; Carb 24; Fib 3; Pro 18


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