Asian Dumpling Soup
A comforting Asian soup featuring tender pot stickers in a flavorful chicken broth with Napa cabbage, shiitake mushrooms, carrots, peas, and scallions, finished with a touch of sesame oil.
Ingredients
- •1 package frozen Asian dumplings
- •5 cups reduced-sodium chicken broth
- •3 cups thinly sliced Napa cabbage
- •2 cups sliced shiitake mushroom caps
- •1 cup shredded carrots
- •½ cup frozen peas
- •½ cup chopped scallions
- •1 teaspoon Asian sesame oil
- •½ teaspoon salt
- •⅛ teaspoon black pepper
Cooking Instructions
- 1.
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.
8 min
- 2.
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 scallions, sesame oil, salt, and pepper and boil until all vegetables are tender, about 1 minute.
6 min
- 3.
Divide dumplings among 4 soup bowls with a slotted spoon. Ladle soup over dumplings.
2 min
