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March 21, 2011

Chinese Dumpling Soup

This was one of the recipes I made when I came home for Spring Break. My parents loved it and my mom and I actually went back and made more potstickers to add to our broth. Sorry for the awful photo, but that was the best one I had. 

Here's the recipe adapted from Food Network.

Prep Time: 15 min | Cooking Time: 20 min | Difficulty: Easy | Serves: 4

8 cups Low-Sodium Chicken Or Mushroom Broth
2- Inch Piece Fresh Gingerpeeled and julienned or cut into match sticks
1 Tbsp Soy Saucepreferably dark
¼ cup Rice Cooking Wine Or Pale Dry Sherry
1 Tbsp Balsamic Vinegar/Or 2 Tablespoons Black Vinegar
2 tsp Dark Sesame Oil
1 tsp Sugar
Pinch Of Salt
2 Carrotsthinly sliced on the bias- about 1 cup
24 Frozen Potstickerspork, shrimp, chicken (I used potstickers from the frozen section of Trader Joe's)
3 Scallions (White And Green Parts)thinly sliced
4 cups Bag Baby Spinach
Chopped Cilantro (Optional)
Asian Chili Paste (Optional)

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. Cook the potstickers according to package directions in a separate pot. 

3. Add the carrots, and simmer until tender and cooked through, about 5 minutes. Just before serving, add the cooked potstickers, 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.

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