This soup is so easy to make and so delicious! You can taste each and every ingredient. It has quickly become one of our favorites! I found the recipe in Food Network magazine, and modified it slightly.
Active time: 25 minutes
4 cups chicken broth (or 4 cups + Better than Bullion concentrated paste - that's all I ever use!)
1/4 pound thick-sliced ham, diced
2 tablespoons dry sherry or Chinese rice wine
1 tablespoon sugar
1 1-inch piece ginger, peeled and thinly sliced
4 3-inch strips orange zest
salt and pepper to taste
2 scallions, sliced
1 cup sliced mushrooms (shiitaake, oyster, cremini, a mix of all three, or any other type you like)
2 carrots, peeled and thinly sliced
2-3 napa cabbage leaves or bok choy leaves, thinly sliced
24 frozen meat or vegetable dumplings or pot stickers
Soy sauce, for drizzling (optional)
1. Combine 2 cups of water, the broth, ham, sherry, sugar, ginger, orange zest, salt and pepper to taste in a large pot. Cover and bring to a boil over high heat. Add the scallion whites, mushrooms and carrots. Reduce the heat and simmer, uncovered, until the carrots are crisp-tender, about 4 minutes.
2. Add the cabbage or bok choy, dumplings and scallion greens. Cover and cook until the dumplings are soft and headed through. Add a drizzle soy sauce to each bowl when serving, if desired.