Chinese Dumpling Soup
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 leftoverpork dumplingsthat I made for Chinese New Year’s Eve.
Ingredients
Method
- 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.