Asian Dumpling Soup
Chinese dumplings, or wontons, are sold by the bag in the frozen-food section of most grocery stores. You can use pork, chicken, or shrimp.
Prep: 25 minutes
Total: 45 minutes
6 people want to try | 6 have favorited
|4 scallions; white and green parts only, thinly sliced|
|6 clovesgarlic; thinly sliced|
|1/4 cupfresh ginger; peeled and slivered|
|2 can (14.5 oz)reduced-sodium chicken broth|
|8 ounceshiitake mushrooms; stems removed, caps halved and thinly sliced|
|1 package (15 oz)frozen stuffed dumplings|
|1 can (15 oz)baby corn; drained (1 2/3 cups)|
|2 bunchWatercress; stems trimmed (4 cups)|
Asian Dumpling Soup Preparation
1.In a medium saucepan, combine scallions, garlic, ginger, and 3 cups water. Bring to a boil and cook, partially covered, for 10 minutes. Add chicken broth and mushrooms, cook until the mushrooms begin to soften, about 3 minutes.
2.Add dumplings and baby corn; boil until dumplings are tender, about 4 minutes. Add watercress, stir until wilted, about 30 seconds. Spoon into bowls, and serve immediately.
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