This speedy recipe pairs frozen Chinese dumplings with a soy, ginger and sesame-infused chicken broth. Scallions and spinach add additional flavor and a hit of green.
| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | Serves 4 – Makes 11 cups |
Ingredients
- 8 cups low-sodium chicken or mushroom broth
- 1 2-inch piece fresh ginger, peeled and julienned or cut into match sticks
- 1 tablespoon soy sauce, preferably dark
- 1/4 cup Shaohsing rice cooking wine or pale dry sherry
- 1 tablespoon balsamic vinegar/or 2 tablespoons black vinegar
- 2 teaspoons dark sesame oil
- 1 teaspoon sugar
- Pinch of salt
- 2 carrots, thinly sliced on the bias- about 1 cup
- 24 frozen Chinese dumplings, pork, shrimp, or 1 pound package
- 3 scallions (white and green parts), thinly sliced
- 4 cups bag baby spinach
- chopped cilantro (optional)
- Asian chili paste (optional)
Instructions
- Put the broth, ginger, soy, wine, vinegar, sesame oil, sugar and salt in a soup pot and bring to a boil over high heat. Adjust the heat so the broth simmers and cooks to lightly flavor with ginger, about 10-15-minutes.
- Add the carrots, and simmer until tender and cooked through, about 5 minutes. Just before serving, add the dumplings, cook for 3 minutes, stir in the scallions and spinach and cook until the greens wilt, about 1 minute. Divide among warm bowls and serve. Serve with chili sauce on the side if desired.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 89 |
| Total Fat | 3 g |
| Saturated Fat | 0 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 6 g |
| Cholesterol | 45 mg |
| Sodium | 567 mg |
Reviews
We love this recipe. I’ve made it for years. I’ve made it using both the alternative and first picks. I haven’t used the cilantro because my wife doesn’t like it. I like the chili paste but make a dipping sauce on the side that way we can use as much heat as we need… or not. The ingredients are very reminiscent of many Hot Pot Broth recipes only cooked all at once as a soup. It’s a quick delicious meal. When you make it, please remember to check the cooking times for the dumplings. I didn’t the first time I made it and had very doughy dumplings.
Very easy
Excellent recipe.
Delicious and easy to make! Some of the ingredients aren’t easy to find but having the alternatives was really helpful! We fried the dumplings first for more texture. We didn’t think it needed the chili paste, but it was nice for those who wanted heat.
So very tasty! The broth was lovely. Added in mushrooms, 1/2 tsp of gochujang, and stirred in cilantro with the scallions at the end. Will make again and again.
So easy and the depth of flavor of the broth is amazing. Minor changes — 1 1/2 Tb grated ginger in place of julienned ginger, bok choy in place of spinach and Trader Joe’s Mushroom ravioli in place of dumplings. Wil definitely make again — it’s a keeper.
This was amazing, flavorful and so easy! Added more veggies – mushrooms, jalapeños and cauliflower – as well as a package of ramen noodles. Yummy!
This is a great recipe !! Followed direction exactly . You will not be disappointed . This recipe is a keeper .
My 5 year old son and I loved it. I didnt have spinach so I put in some celery and broccoli florets. And i added onion powder because I didnt have green onions. And I made homemade pork dumpklins from a Tasty recipe
I made this last night and we loved it❤️ What’s great Tio is this broth can be used with so many different ingredients. I’m looking forward to having fun experimenting.