Chinese dumpling soup

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Ingredients

  • 2L low-sodium chicken or mushroom stock
  • 1 (5-cm) piece fresh ginger, peeled and julienned or cut into match
  • 1 tbsp soy sauce, preferably dark
  • 60ml Shaoxing rice cooking wine or pale dry sherry
  • 1 tbsp balsamic vinegar or 2 tbsps black vinegar
  • 2 tsps dark sesame oil
  • 1 tsp sugar
  • Pinch of salt
  • 2 carrots, thinly sliced on the bias
  • 24 frozen Chinese dumplings, pork and/or prawns (or 450g package)
  • 3 spring onions (white and green parts), thinly sliced
  • 80g bag baby spinach
  • Chopped coriander (optional)
  • Asian chilli paste (optional)

Use imperial measurements

Method

How to make Chinese dumpling soup

1) Put the broth, ginger, soy, wine, vinegar, sesame oil, sugar and salt in a soup pot and bring to a boil over high heat. Adjust the heat so the broth simmers and cooks to lightly flavor with ginger, about 10 to 15 minutes.

2) Add the carrots, and simmer until tender and cooked through, about 5 minutes. Just before serving, add the dumplings, cook for three minutes, stir in the spring onions and spinach and cook until the greens wilt, about 1 minute.

3) Divide among warm bowls and serve. Serve with chilli sauce on the side if desired.

Optional: Cook the dumplings according to package directions for potstickers. Serve dumplings on the side of soup.

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