Myhomemadefoods

Chinese dumpling soup

 

Ingredients

 

1. 2L low-sodium chicken or mushroom stock

2. 1 (5-cm) piece fresh ginger, peeled and julienned or cut into match

3. 1 tbsp soy sauce, preferably dark

4. 60ml Shaoxing rice cooking wine or pale dry sherry

5. 1 tbsp balsamic vinegar or 2 tbsps black vinegar

6. 2 tsps dark sesame oil

7. 1 tsp sugar

8. Pinch of salt

9. 2 carrots, thinly sliced on the bias

10. 24 frozen Chinese dumplings, pork, prawns, or 450g package

11. 3 spring onions (white and green parts), thinly sliced

12. 80g bag baby spinach

13. Chopped coriander (optional

14.Asian chilli paste (optional)

 

 

Method

 

 

Chinese dumpling soup

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 to 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 spring onions and spinach and cook until the greens wilt, about 1 minute.

3) Divide among warm bowls and serve. Serve with chilli sauce on the side if desired. 

Optional: Cook the dumplings according to package directions for potstickers. Serve dumplings on the side of soup.