Monday, April 11, 2011

Quick and Easy Chinese Dumpling Soup Recipe

I recently went to a photography workshop, hosted by a dear friend who is an amazing photographer (it's practically a requirement for you to be a good photographer to be friends with me, just so you know). She served a really tasty lunch, including this soup. I harrassed her for over two weeks to get the recipe, and received it today - SCORE! Oh and don't assume that by saying I went to a photography workshop that now I take my own pictures of my food. Totally not true, Marisa got the recipe and I got the photo from : ) I can't wait to check out more recipes from there : ) I can't wait to make this again, tonight! She also served a really yummy salad with it too. I'll get that recipe too....if it's the last thing I do. Quick and Easy Dumpling Soup
4 cups chicken stock, homemade or low-sodium store bought (I like Swanson 99%) 1 slice fresh ginger root, 1/4-inch thick, peeled but left whole

2 scallions, sliced 1 Tbsp shao hsing wine (Chinese rice cooking wine) 2 Tbsp dark soy sauce Kosher salt and fresh black pepper, to taste 24 frozen Chinese dumplings with filling of your choice (do not defrost) Hoisin sauce for garnish (optional)

In a 3-quart saucepan, heat the chicken stock, ginger root, scallions, shao hsing wine and dark soy sauce. Bring to a boil, then simmer for 10 minutes. Adjust seasoning with salt and pepper. Add frozen dumplings, and when the soup returns to the boil, reduce heat to low and cook for 5 minutes. Divide evenly into serving bowls, and drizzle a bit of hoisin on the dumplings.

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