Asian Dumpling Soup

Asian Dumpling Soup
Photo by www.epicurious.com

Ingredients

  • 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)
  • ½ cup frozen peas
  • ½ cup chopped scallions
  • + 3 more ingredients
    • 1 teaspoon Asian sesame oil
    • ½ teaspoon salt
    • 1/8 teaspoon black pepper

1. 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. 2. While dumplings cook, bring chicken broth to a boil in...

View full recipe at SpringPad

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