This is a delicious and satisfying soup hat comes together quickly. It has a ton of veggies in it and uses pre-made dumplings, so there's not a ton of effort required to make it.
8 cups low-sodium chicken or vegetable broth
1 2-inch piece fresh ginger, peeled and julienned or cut into match sticks
1/4 cup soy sauce
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
salt to taste
2 carrots, thinly sliced on the bias
24 frozen Chinese dumplings, chicken, veggie, pork or shrimp (1 pound package)
Napa cabbage, half a head
2 baby bok choy
Add the ginger, 1/4 cup soy sauce, 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 and 1 teaspoon sugar.
Give everything a stir and let go over medium heat while you prep the other veggies.
I used 2 baby bok choy, 2 carrots and half a napa cabbage.
Slice everything fairly finely.
When the ginger is floating (should take about 20 minutes) start the potstickers.
I used these from Trader Joe's. They're pretty good.
Get a thin layer of oil in a large pan (don't use non-stick) over high heat and arrange your potstickers so that one side touches the pan.
Turn once browned and try to get some color on each side.
Remove and drain on a paper towel when browned.
Get your veggies ready for the plunge.
Add the carrots first and cook over medium heat for about 5 minutes.
Add the cabbage and bok choy and cook for 2-3 minutes or until they wilt and turn bright green.
Add the potstickers and give a gentle stir.
Continue cooking for about 5 minutes or until the potstickers are heated through.
Check for salt. I added a little more vinegar too at the end.
I really liked this soup. It was simple but satisfying. The vinegar in the broth reminded me of the dipping sauce you get when you order potstickers from a restaurant, which was a nice element.
Overall, a simple dish that I thoroughly enjoyed eating.