Dumpling Soup

Name: Dumpling Soup
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 dumplings or pot stickers; Soy sauce, for drizzling (optional)

13 ingredients

10 steps

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 dumplings or pot stickers
Soy sauce, for drizzling (optional)

Directions

1

Combine 2 cups water, the broth, ham, sherry, sugar, ginger, orange zest, 1/2 teaspoon salt, and pepper to taste in a large pot.
2

Cover and bring to a boil over high heat.
3

Add the scallion whites, mushrooms and carrots.
4

Reduce the heat and simmer, uncovered, until the carrots are crisp-tender, about 4 minutes.
5

Add the cabbage, dumplings and scallion greens.
6

Cover and cook until the dumplings are soft and heated through, 4 to 5 minutes.
7

Divide the dumplings and soup among bowls.
8

Drizzle with soy sauce, if desired.
9

Per serving: Calories 256; Fat 9 g (Saturated 3 g); Cholesterol 56 mg; Sodium 1,011 mg; Carbohydrate 24 g; Fiber 3 g; Protein 18 g
10

Photograph by Antonis Achilleos