Chinese Pork Dumpling Soup
Don’t you just love Dim Sum? I could eat it every day! This Chinese Dumpling Soup is a little like eating Dim Sum… in a bowl.
Servings: 6 servings
Calories: 267kcal
Ingredients
- 8 cups low-sodium chicken stock or vegetable or mushroom stock
- 1 2-inch fresh ginger peeled and julienned
- 1 tablespoon oy sauce
- 1/4 cup Shaohsing rice cooking wine or pale dry sherry
- 1 tablespoon balsamic vinegar
- 2 teaspoons dark sesame oil
- 1 teaspoon sugar
- Pinch of salt
- 2 carrots thinly sliced on the bias
- 1 zucchini halved and thinly sliced on the bias
- 2 baby bok choy halved
- 24 frozen Chinese pork dumplings or chicken, vegetable or shrimp could also be used
- 3 scallions white and green parts thinly sliced
- 3 garlic cloves minced
- 2 cups collard greens or mustard greens or baby spinach
Garnish
- Chopped cilantro
- Asian chili paste or Sriracha
Instructions
- Put the broth, ginger, soy, rice wine, vinegar, sesame oil, sugar, and salt in a soup pot and bring to boil, reduce heat and continue simmering for 10-15 minutes to flavor the ginger.
- Add the carrots and zucchini. Continue to simmer until vegetables are tender, about 5 minutes. Just before serving, add the dumplings, cook for 3 minutes, stir in the scallions and spinach and garlic. Simmer until the greens wilt, about 1 minute.
- For added spice, serve with chili or Sriracha sauce and thinly sliced red chilies on the side.
Notes
Vegetarian Options: Make this dish vegetarian or vegan by opting for the vegetable or mushroom stock options, and choosing suitable dumplings in place of the pork.
Nutrition
Calories: 267kcal | Carbohydrates: 43g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 1838mg | Potassium: 211mg | Fiber: 4g | Sugar: 10g | Vitamin A: 6468IU | Vitamin C: 38mg | Calcium: 119mg | Iron: 2mg