Chinese Pork Dumpling Soup

🧂 Ingredients

• 8 cups low-sodium chicken stock

  or vegetable or mushroom stock
• 1 2-inch fresh ginger

  peeled and julienned
• 1 tablespoon oy sauce
• 1/4 cup Shaohsing rice cooking wine

  or pale dry sherry
• 1 tablespoon balsamic vinegar
• 2 teaspoons dark sesame oil
• 1 teaspoon sugar
• Pinch of salt
• 2 carrots

  thinly sliced on the bias
• 1 zucchini

  halved and thinly sliced on the bias
• 2 baby bok choy

  halved
• 24 frozen Chinese pork dumplings

  or chicken, vegetable or shrimp could also be used
• 3 scallions

  white and green parts thinly sliced
• 3 garlic cloves

  minced
• 2 cups collard greens

  or mustard greens or baby spinach
• Chopped cilantro
• Asian chili paste or Sriracha

Instructions

• 1 Put the broth, ginger, soy, rice wine, vinegar, sesame oil, sugar, and salt in a
  soup pot and bring to boil, reduce heat and continue simmering for 10-15 minutes
  to flavor the ginger.
• 2 Add the carrots and zucchini. Continue to simmer until vegetables are tender,
  about 5 minutes. Just before serving, add the dumplings, cook for 3 minutes,
  stir in the scallions and spinach and garlic. Simmer until the greens wilt,
  about 1 minute.
• 3 For added spice, serve with chili or Sriracha sauce and thinly sliced red
  chilies on the side.

Nutrition Info