Name: Chinese Dumpling Soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1.2 litre chicken broth; 2 Tbsp Shaohsing rice wine; 2 tsp dark soy sauce; 1 tsp rice vinegar; 1 tsp sesame oil; couple of pinches of cane sugar; 1 inch fresh ginger; 1 carrot; 2 large handful of baby spinach or 2 bok choys; 2 spring onions (white and green parts); About 12 ready-cooked Chinese dumplings (pork, or pork& shrimp); To serve: chopped coriander leaves (optional)

Chinese Dumpling Soup

6 Feb 2017

by Dinna

Prep Time

5 minutes

Cook Time

20 minutes

Total Time

25 minutes

Background

Pork and pork/shrimp dumpling is a popular Dim Sum dish that is often served with soup. They are served either on the side or added to the soup for the final couple of minutes. This Chinese Dumpling Soup recipe uses ready-cooked dumplings (available fresh or frozen in most Asian supermarkets) or you can make your own. I used leftover pork dumplings that I made for Chinese New Year’s Eve.

Ingredients

1.2 litre chicken broth
2 Tbsp Shaohsing rice wine
2 tsp dark soy sauce
1 tsp rice vinegar
1 tsp sesame oil
couple of pinches of cane sugar
1 inch fresh ginger
1 carrot
2 large handful of baby spinach or 2 bok choys
2 spring onions (white and green parts)
About 12 ready-cooked Chinese dumplings (pork, or pork& shrimp)
To serve: chopped coriander leaves (optional)

Instructions

Peel the ginger and cut it into match sticks. Thinly slice the carrots and spring onions. Quarter the bok choys (lengthwise).
Put the stock, ginger, soy, wine, vinegar, sesame oil in a pan, add a couple of pinches of sugar and salt and bring to a boil over high heat. Simmer for ten minutes, then add the carrots and cook for 5 more minutes. Taste the soup and adjust vinegar and/or sugar to your liking.
Add the dumplings, cook for 3 minutes to warm up, then add the spring onions and spinach/bok choy and cook for a couple of minutes, until the greens have wilted.