Ginger dumpling soup is a brothy first course soup with pot sticker dumplings in a gingery chicken broth and drizzled with chili oil.
Ginger Dumpling Soup
By Sue Lau | Palatable Pastime
My recipe of the day is for ginger dumpling soup, which is so easy to prepare it almost cooks itself.
I made this because I am down with a cold, and wanted something hot, spicy and brothy that would get even more ginger into my system, which is supposed to help my upper respiratory infection move along faster.
Cooks Quickly
It cooks in just a few minutes and uses prepackaged frozen potstickers. I used Pagoda brand, but being aware that some dumplings vary in size and dough thickness, test your dumpling at the end of ten to make certain it gets done. This brand is done as stated. I got them at Kroger, but I imagine you can get them in many stores.
I also used broth that I made from “Better than Bouillon” paste, but maybe you have some homemade or canned and that’s great.
Not much else in it but the spicy oil, but I am really digging that stuff as I like it spicy hot. But you know some people can’t have that, so leave it out if needed.
Customize to Your Taste
You could add veggies too, I don’t care. I just wanted mine brothy as a first course. But of course I can always eat even more as a light meal.
I love dumplings so may do just that. I tend to keep soups on hand at all times during winter as I love it for lunch, and also as a weird snack. It’s certainly more healthy that digging in the chips bag- which I still have a little bit leftover from NYE but when it’s gone I probably won’t be picking up more of those for awhile.
The Lighter Eating Time of Year
I am not exactly dieting, but I tend to cut back in January to try to counterbalance all that BS I was making for the last few months in a sort of blogging party-palooza.
I’d say I was tired of eating, but I am not. I’d just rather not have to shop for bigger clothes, IYKWIM. 😉
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Ginger Dumpling Soup
Ginger Dumpling Soup
Ingredients
- 6 cups chicken broth
- 1 carrot peeled and finely grated
- 2 tablespoons ginger paste
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 10 ounces frozen pork pot stickers
- 3 scallions chopped
- chili oil optional
Instructions
- Place broth, carrot, ginger paste, soy sauce, vinegar and sesame oil in a saucepan and bring to a boil.
- Add frozen dumplings, reduce heat and simmer for ten minutes or until dumplings are done.
- Add chopped scallions and cook 1 minute more.
- Serve hot with a drizzle of hot chili oil if desired.
Notes
