Chinese Dumpling Soup
You can never have too many Chinese recipes, so give Chinese Dumpling Soup a try. For $3.69 per serving, you get a soup that serves 4. One portion of this dish contains approximately 9g of protein, 11g of fat, and a total of 377 calories. It is perfect for Winter. From preparation to the plate, this recipe takes roughly 35 minutes. 12 people have tried and liked this recipe. It is brought to you by Foodnetwork. If you have Asian dumplings, carrots, balsamic vinegar, and a few other ingredients on hand, you can make it. It is a good option if you're following a dairy free diet. Taking all factors into account, this recipe earns a spoonacular score of 58%, which is solid. Chinese Dumpling Soup, Chinese Dumpling Soup (上湯水餃), and Chinese Chicken Dumpling Soup are very similar to this recipe.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
24 frozen Chinese dumplings, pork, shrimp, or 1 pound package
4 cups bag baby spinach
1 tablespoon balsamic vinegar/or 2 tablespoons black vinegar
8 cups low-sodium chicken or mushroom broth
2 carrots, thinly sliced on the bias- about 1 cup
2 teaspoons dark sesame oil
1 2-inch piece fresh ginger, peeled and julienned or cut into match sticks
Pinch of salt
3 scallions (white and green parts), thinly sliced
1/4 cup Shaohsing rice cooking wine or pale dry sherry
1 tablespoon soy sauce, preferably dark
1 teaspoon sugar
Equipment:
pot
bowl
Cooking instruction summary:
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 10-15-minutes. 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 scallions and spinach and cook until the greens wilt, about 1 minute. Divide among warm bowls and serve. Serve with chili sauce on the side if desired. Photograph by Antonis Achiellos
Step by step:
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 10-15-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 scallions and spinach and cook until the greens wilt, about 1 minute. Divide among warm bowls and serve.
3. Serve with chili sauce on the side if desired.
4. Photograph by Antonis Achiellos
Nutrition Information:
covered percent of daily need
