Quick and easy Chinese dumpling soup recipe
Tucked away in my freezer, a bag of Chinese vegetable dumplings from the local supermarket inspired a quick, easy, and very satisfying soup. If you've made and frozen your own shrimp potstickers, as well as your own rotisserie chicken stock, this soup will come together in minutes. Store bought chicken stock is just fine here, but hold off on adding salt or soy sauce until you've tasted the soup base, and then add seasoning a little at a time.
Quick and easy Chinese dumpling soup
Serves 4 as a main course, 8 as an appetizer.
4 cups chicken stock, homemade or low-sodium store bought (I like Swanson 99%)
1 slice fresh ginger root, 1/4-inch thick, peeled but left whole
2 scallions, sliced
1 Tbsp shao hsing wine (Chinese rice cooking wine)
2 Tbsp dark soy sauce
Kosher salt and fresh black pepper, to taste
24 frozen Chinese dumplings with filling of your choice (do not defrost)
Hoisin sauce for garnish (optional)
In a 3-quart saucepan, heat the chicken stock, ginger root, scallions, shao hsing wine and dark soy sauce. Bring to a boil, then simmer for 10 minutes. Adjust seasoning with salt and pepper. Add frozen dumplings, and when the soup returns to the boil, reduce heat to low and cook for 5 minutes. Divide evenly into serving bowls, and drizzle a bit of hoisin on the dumplings.