Asian Dumpling Soup

Ingredients for Asian Dumpling Soup

• 1 (15- to 450g ) package frozen Asian dumplings (also called pot stickers

• about 20 to 24)

• 1200ml reduced-sodium chicken broth (1200ml )

• 3 cups thinly sliced Napa cabbage (from 1 head)

• 475ml sliced shiitake mushroom caps

• 130g shredded or matchstick (1/8-inch-thick) carrots (from a 275g bag)

• 80g frozen peas

• 120ml chopped spring onions

• 1 teaspoon Asian sesame oil

• 1/2 teaspoons salt

• 1/8 teaspoons black pepper

How to make Asian Dumpling Soup

Cook dumplings in a 6- to 8-quart pot of boiling unsalted water, uncovered, stirring occasionally, until cooked through, 5 to 8 minutes. (Cut into a dumpling to check filling.) Remove pot from heat and keep dumplings warm in hot water.

While dumplings cook, bring chicken broth to a boil in a 4- to 6-quart heavy pot. Add cabbage, mushrooms, and carrots and boil, uncovered, stirring occasionally, 3 minutes, then add peas and cook 2 minutes. Stir in spring onions, sesame oil, salt, and pepper and boil until all vegetables are tender, about 1 minute.

Divide dumplings among 4 soup bowls with a slotted spoon. Ladle soup over dumplings.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.