Asian Dumpling Soup
Posted on September 13, 2012 in Recipes by Katie Oskin
In an Oriental Mood?
Don’t go out for Chinese food or order Chinese take-out. Make this semi-homemade Asian Dumpling Soup recipe and you’ll feel full, satisfied, and your craving for Chinese food…gone!
Soup is Always Good
This week has found our weather getting cold in the evenings with temperatures into the 40’s and warm in the daytime with temperatures in the 70’s. But there’s something about early fall, leaves changing, apples being harvested, and pumpkin pie at every corner that makes me crave a good bowl of soup.
Asian Dumpling Soup
I love Chinese and I love soup, so this is a perfect, filling, easy, meal that you can cook in a hurry if you have to! So why is this semi-homemade, because I buy the store bought pot stickers. I could make my own, but I generally do not have time. When I go to the grocery, I buy the large bag of frozen pot stickers (there are 20 in a bag) and it splits perfectly in half to make 2 pots of this wonderful yumminess! You can easily feed at least 3 and often 4 people with this one recipe and a loaf of homemade Amish friendship bread…the only problem is having to share the pot stickers!
- 8 cups water
- 6 Chicken Bouillion Cubes (Use as you normally would, but I prefer less sodium in my broth)
- 1 2-inch piece fresh ginger, peeled and thinly sliced
- 10 frozen pot sticker dumplings
- 2 medium carrots, sliced thin
- 4 ounces portabella or white mushrooms, chunked
- 1 package frozen edamame
- 1 package sauce mix from the frozen pot stickers
Prep Time: 10 minutes
Cook Time: 20 minutes
- In a large saucepan, bring the broth and ginger to a boil.
- Add the pot stickers and carrots and simmer until just tender, 8 to 10 minutes.
- Add the mushrooms and edamame and simmer until heated through, about 2 minutes.
- Stir in the soy sauce.
- Serve & enjoy.
You can see the original recipe here on Real Simple if you’d like.