Asian Dumpling Soup
From the kitchen of CarlySilky broth loaded with shiitake mushrooms, napa cabbage, and carrots cradles plump dumplings in every spoonful. Sesame oil and scallions finish this deeply savory soup that comes together in under 20 minutes. Comfort in a bowl.
- Prep
- n/a
- Cook
- n/a
- Total
- n/a
- Servings
- 4
- Difficulty
- medium
Ingredients
4 servings
- 11 (15- to 16-oz) package frozen Asian dumplings (also called pot stickers; about 20 to 24)
- 15 cups reduced-sodium chicken broth (40 fl oz)
- 13 cups thinly sliced Napa cabbage (from 1 head)
- 12 cups sliced shiitake mushroom caps
- 11 cup shredded or matchstick (1/8-inch-thick) carrots (from a 10-oz bag)
- 11/2 cup frozen peas
- 11/2 cup chopped scallions
- 11 teaspoon Asian sesame oil
- 11/2 teaspoon salt
- 11/8 teaspoon black pepper
Instructions
Cook dumplings in a 6- to 8-quart pot of boiling unsalted water, uncovered, stirring occasionally, until cooked through, 5 to 8 minutes. (Cut into a dumpling to check filling.) Remove pot from heat and keep dumplings warm in hot water.
While dumplings cook, bring chicken broth to a boil in a 4- to 6-quart heavy pot. Add cabbage, mushrooms, and carrots and boil, uncovered, stirring occasionally, 3 minutes, then add peas and cook 2 minutes. Stir in scallions, sesame oil, salt, and pepper and boil until all vegetables are tender, about 1 minute.
Divide dumplings among 4 soup bowls with a slotted spoon. Ladle soup over dumplings.