Oriental Dumplin Soup

ORIENTIAL DUMPLING SOUP

Serves 4-6

4 frozen oriental dumplings per person.

     * May be found in the frozen foods section of an Asian grocer. We like pork & shrimp with

       greens filling or Kim-chi filling.

STOCK:

1 gallon boxed chicken stock or home made

1 cup cold water

VEGGIES: (The following are just suggestions. Use what ever you have on hand. Remember the more veggies the better.)

1-2 carrots peeled and cut on the diagonal

2-3 ribs celery washed and cut on the diagonal

5-6 spring onions sliced & along with some of the green tops

6-8 ounces sliced mushrooms; white button, crimini, baby bella, porcini ect

1-2 cups zucchini or yellow squash; sliced on the diagonal

1-2 cups mung bean sprouts; seed pods & roots trimmed

1-2 cups Chinese cabbage (Napa)

PROTEIN (Pick one or any combo; this too can be optional):

4-6 frozen shrimp per person; raw, peeled and cleaned (any size) or

4-6 frozen scallops (any size)

6-8 ounces cooked chicken or roasted pork: cubed or shredded

1 block firm tofu; cubed

SEASONING:

1-2 TBS grape seed oil or any neutral oil like peanut or canola oil

1 small piece of red pepper pod or 1/8-1/4 tsp ground cayenne (to taste)

1-2 cloves garlic, crushed

1-2 inches ginger root, peeled and chopped finely

2-3 drops toasted sesame seed oil

GARNISH:

Soy sauce

Hot Sauce (we like Red Rooster brand Sirachi)

Lime or lemon wedges

OPTIONAL: 1 TBS fresh cilantro, chopped saving a few sprigs for garnish or fresh flat leaf parsley.

1.     Have all your veggies prepared and ready to stir fry.

2.     Sauté the veggies while working with the broth and dumplings. Both dumplings and the veggies should be done at the same time

3.     Place stock in large pan & place on high heat. Add frozen shrimp or frozen scallops. Cook until barely done. Remove with spider and set aside. Return stock to a boil. 

4.     Add 1 cup cold water. Drop in dumplings. When broth returns to a boil the dumplings are done.

5.     If serving with tofu, add cubes now to the broth..

6.     Heat oil a large sauté pan. Heat on high. Add red pepper pod piece and ginger. Stir well. Do not burn. Add prepared carrots first because they take the longest to cook. Saute for just a minute or so then add other veggies depending on their cooking time. Stir well until the veggies are al dente. Add garlic and  the sesame seed oil. Stir well. Do not over cook.

7.     Add the veggies to the broth & dumplings. Adjust seasoning. Stir gently so as not to damage the dumplings.

8.     Serve in large bowl with loads of veggies and four dumplings per bowl.

9.     Top with seafood or cooked chicken or pork. (Warm chicken or pork slightly in microwave)

10.   Garnish with cilantro or parsley.

11.   Serve with soy sauce, lime or lemon wedges and additional hot sauce. Very nice with green tea. For desert  serve fresh mango, papaya or melon. Try a scoop of green tea or mango ice cream with an almond cookie and you are set.