From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Dumpling Soup
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Instructions
1
|
Heat the oil in a large pot and saute the mushrooms, garlic and ginger for 2 minutes over low to medium heat.
2
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Add the chicken broth, sesame oil, soy sauce, salt scallion whites, carrots, bring to a boil and reduce to a simmer.
3
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Add potstickers or dumplings, cover and simmer for 4-5 minutes or until cooked through.
4
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Stir in spinach, divide into bowls and top with scallion greens, sesame seeds and additional sesame oil if desired.
My Calorie Intake
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Tips & Tricks (5)
- Toast Sesame Seeds Before Adding 🌟Dry-toast sesame seeds in a small pan for 1-2 minutes before garnishing to unlock their nutty aroma and intensify flavor exponentially.
- Infuse Oil with Ginger and Garlic 🧄Bloom minced fresh ginger and garlic in hot oil for 30 seconds before adding stock to create a deeply aromatic, flavorful base that elevates the entire soup.
- Add Greens at the End 🥬Reserve leafy greens (spinach, chard, bok choy) and add them in the final 2-3 minutes of cooking to preserve their vibrant color, nutrients, and delicate texture.
- Layer Chili Oil for Maximum Impact 🌶️Drizzle chili oil both into the soup and as a final garnish to create layers of heat and prevent the flavor from becoming one-dimensional.
- Partially Thaw Dumplings First ⏱️Let frozen dumplings sit at room temperature for 5 minutes before adding to the hot broth so they cook evenly and won't drop the soup temperature drastically.
Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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