Get creative in the kitchen with Dumpling 100! Add your favourite dumplings to this simple broth to recreate an authentic Chinese meal. So simple yet so delicious!
INGREDIENTS
- 8 cups low-sodium chicken or mushroom broth
- 3-5cm piece fresh ginger, peeled and julienned or cut into match sticks
- 1 tablespoon soy sauce, preferably dark
- 1/4 cup rice cooking wine
- 1 tablespoon balsamic vinegar or 2 tablespoons black vinegar
- 2 teaspoons dark sesame oil
- 1 teaspoon sugar
- Pinch of salt
- 2 carrots, thinly sliced
- 24 dumplings of choice
- 3 scallions (white and green parts), thinly sliced
- 4 cups fresh baby spinach
- Chopped cilantro
- Chili paste
DIRECTIONS
- 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 – approximately for 10-15-minutes.
- Add the carrots, and simmer until tender and cooked through, about 5 minutes. Just before serving, add the dumplings, cook for 3 minutes, stir in the scallions and spinach and cook until the greens wilt, about 1 minute.
- Divide among warm bowls. Serve with chili sauce on the side.