Skip the frying pan and make a full meal out of store-bought dumplings with this quick and easy 30-minute soup. Shao Hsing (or Shaoxing) is a seasoned rice wine used in Chinese cooking. Look for it in Asian specialty markets or with other Asian ingredients in large supermarkets.
Ingredients
- 1 bunch scallions, trimmed
- 1 bunch fresh cilantro
- 3 tablespoons toasted sesame oil, divided
- 4 cloves garlic, smashed
- 1 (2 inch) piece fresh ginger, sliced
- 1 (2 inch) piece lemongrass, bruised
- 1 dried red chile
- ¼ cup Shao Hsing rice wine or dry sherry
- 6 cups low-sodium chicken broth or “no-chicken” broth
- 1 (20 to 24 ounce) package frozen potstickers or dumplings
- 1 (5 ounce) package baby spinach
- 1 ½ cups frozen shelled edamame
- 2 tablespoons reduced-sodium soy sauce
- 1 Sliced fresh red chile
Directions
- Step 1
Cut scallion whites into 2-inch pieces. Thinly slice 1/4 cup of the greens. Separate cilantro stems and leaves. Measure 1/4 cup of the stems and coarsely chop 1/4 cup of the leaves. Set aside the scallion greens and cilantro leaves (reserve any extra for another use).
Step 2
Heat 1 tablespoon oil in a large pot over high heat. Add the scallion whites, cilantro stems, garlic, ginger, lemongrass and dried chile; cook, stirring occasionally, until charred in spots, 3 to 4 minutes. Add rice wine (or sherry) and cook, scraping up any browned bits with a wooden spoon, until mostly evaporated, about 1 minute. Add broth, cover and cook for 10 minutes.
Step 3
Using a slotted spoon, remove the solids from the broth and discard. Add potstickers (or dumplings) to the broth, cover and return to a simmer. Cook for 4 minutes. Stir in spinach and edamame; remove from heat and let stand, covered, for 1 minute. Stir in soy sauce. Serve topped with the reserved scallion greens and cilantro leaves, the remaining 2 tablespoons oil and chile slices, if desired.
Nutrition Facts
Serving Size: 2 1/4 cups Per Serving: 457 calories; protein 33g; carbohydrates 39.2g; dietary fiber 5.7g; sugars 3g; fat 18g; saturated fat 2.1g; cholesterol 33.3mg; vitamin a iu 2726.5IU; vitamin c 21.4mg; folate 4.3mcg; calcium 92.2mg; iron 4.6mg; magnesium 33.6mg; potassium 347.5mg; sodium 892.7mg. Exchanges:
3 1/2 lean protein, 2 fat, 2 starch, 1/2 vegetable
