This dumpling soup recipe includes a not-so-secret ingredient: frozen potstickers.
They make this soup incredibly quick and simple. It's ideal for nights when you truly want the comfort and convenience of takeaway but convince yourself to make dinner instead.
And you'll be pleased you cooked this dumpling soup! The potstickers and vegetables float in a delicious broth seasoned with garlic, tamari,
and plenty of fresh ginger. It's warming and tasty, and the fact that it takes less than 30 minutes to prepare only adds to its appeal.
Many civilizations around the world have their own versions of dumpling soup, including Chinese wonton soup, Korean mandu-guk, and Italian tortellini in brodo, to mention a few.
This dumpling soup recipe is Asian-inspired, but it is not meant to be an accurate representation of any traditional cuisine.
Frozen dumplings, of course! There's no need to defrost them before adding them to the soup.
For sautéing vegetables, use neutral oil. I usually use avocado or veggie oil.
Shiitake mushrooms provide a meaty texture and umami flavor to this basic soup.
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