Asian Dumpling Soup. Cracking Good New Song From Heyward Howkins.

SAIL! This just cracks me up.

Feel like some soup to battle the chill of December?

This Dumpling Soup is so easy to make and so good. It is chock full of vegetables and fragrant from the ginger and sherry. I recommend the soy sauce drizzle before serving. Goes so well with the dumplings’ flavor.

You’ll be warmed up in no time.

Asian Dumpling Soup

Ingredients:

4 cups low-sodium chicken broth
1/4 pound thick-sliced ham, diced
2 tablespoons dry sherry
1 tablespoon sugar
1-inch piece of ginger, peeled and thinly sliced
4 strips orange zest
Kosher salt and freshly ground pepper
2 green onions, sliced, white and green parts separated
1 cup sliced button mushrooms
2 medium carrots, thinly sliced
3 napa cabbage leaves, thinly sliced
24 frozen chicken or vegetable dumplings or pot stickers
Soy sauce, for drizzling

Directions:

1. Combine 2 cups water, the broth, ham, sherry, sugar, ginger, orange zest, 1/2 teaspoon salt, and pepper to taste in a large pot. Cover and bring to a boil over high heat.

2. Add the white parts of the green onion, mushrooms and carrots. Reduce the heat and simmer, uncovered, until the carrots are crisp-tender, about 4 minutes.

3. Add the cabbage, dumplings and green portion of the onions. Cover and cook until the dumplings are soft and heated through, 4 to 5 minutes.

4. Divide the dumplings and soup among bowls. Drizzle with soy sauce, if desired.

Serves 4

Recipe from Food Network Magazine