Thursday, March 24, 2011

Thursday Edibles - Dumpling Soup

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.


  1. wow..i feel like eating now,the soup looks healthy will try and see if i can cook mine.thanks for sharing.

  2. Oh this looks so good, I've been wanting a good easy soup recipe. Going to try it very soon, thanks!

  3. This soup does look for tempting! Just came across this this blog, and your pics are amazing! Will add this to my favourites!