It should be pretty easy to forgive me because this soup comes together in about seven minutes and tastes divine! The broth is so delicious, the ginger really gives it a nice flavor, the perfect comfort food! Plus, can life be any better than when you have a package of frozen potstickers in your fridge? I think not.
Easy Chinese Dumpling Soup
adapted slightly from www.soupchick.com4 cups chicken stock
1 slice fresh ginger root, 1/4 inch thick, peeled but left whole
2 scallions sliced (or three green onions thinly sliced)
1 tablespoon shao hsing wine (I used rice vinegar with good results)
2 tablespoons dark soy sauce
kosher salt, to taste
fresh black pepper, to taste
15 frozen chinese dumplings (potstickers)with filling of your choice (do not defrost)
hoisin sauce for garnish (optional)
In a 3-quart saucepan, heat the chicken stock, ginger root, scallions, shao hsing wine and dark soy sauce. Bring to a boil, then simmer 10 minutes. Adjust seasoning with salt and pepper. Add frozen dumplings, and when the soup returns to boiling, reduce heat and cook for 5 minutes. Divide evenly in to serving bowls and drizzle a bit of hoisin on the dumplings, if desired.
*Kristi's notes: The original recipe calls for 24 Chinese dumplings. When I made it I put in 20, my husband and I still felt like there were too many dumplings for the amount of broth there was. I suggest either reducing the dumplings to 15, or doubling the broth and keeping the original 25-30 dumplings. I would plan on each adult wanting about 4 dumplings.
Can I mention how easy potstickers are to make yourself? Just make an enormous bowl of filling and then assemble them while you watch TV or something. Stick them in the freezer and VOILA. Bragging rights, galore.
ReplyDeleteMade this. It was really good. I'm running out of pep and creativity in these comments, but it was really good. Mmmm, boy.
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