| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Servings |
people
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Ingredients
- 3 tablespoons sesame oil divided
- 1/2 onion finely diced
- 4 cloves garlic minced
- 1 tablespoon ginger minced
- 8 cups chicken stock
- 8 oz. baby bella mushrooms sliced
- 1 cup carrot matchsticks
- 2 heads baby bok choy sliced
- 1 bunch scallions sliced
- 24 frozen pork dumplings or pot stickers
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon Chinese cooking wine
- 1 tablespoon hoisin sauce
- 1 tablespoon rice wine vinegar
- pinch red pepper flakes
Ingredients
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Instructions
- In a large pot, heat two tablespoons of sesame oil over medium heat. Add your diced onion. Cook for 4-6 minutes until translucent and cooked through. Add the garlic and ginger, cooking an additional 2-3 minutes, until they begin to brown.
- Add the chicken stock, scraping up any brown bits on the bottom of the pan. Bring to a boil.
- Add the baby bella mushrooms, carrot matchsticks, baby bok choy, scallions, frozen pork dumplings, low-sodium soy sauce, Chinese cooking wine, hoisin sauce, rice wine vinegar, the remaining tablespoon of sesame oil, and red pepper flakes.
- Let boil for 10 minutes, or longer according to the frozen dumplings package instructions.
- Serve hot, and enjoy!
Recipe Notes
Our wine choice: the 2015 Knebel Riesling Trocken Mosel Terrace. A perfect balance to the heat of the soup, this dry, savory white has notes of grapefruit and a hint of spice. An excellent choice to serve with this delicious soup. Cheers!
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