Dumpling or wonton soups are made up of wonton wrappers with fillings of minced meat and finely chopped vegetables.
Serves 4 to 6
1/2 teaspoon salt
1/8 tablespoon black ground pepper
5 cups reduced-sodium chicken broth (40 fl oz)
3 cups thinly sliced Napa cabbage (from 1 head)
2 cups sliced shiitake mushroom caps
1 (15- to 16-oz) package frozen Asian dumplings (also called pot stickers; about 20 to 24)
1/2 cup frozen peas
1 cup shredded or matchstick (1/8-inch-thick) carrots (from a 10-oz bag)
1/2 cup chopped scallions
1 teaspoon Asian sesame oil
In a 6 to 8 quart of boiling water, cook dumplings uncovered, stirring occasionally until cooked through. This should take about 5 to 8 minutes. Once dumplings are cooked, remove from heat and let sit in the water to keep warm.
In a separate pot bring chicken broth to boil. Stir in scallions, sesame oil, salt and pepper. Boil until all vegetables are tender. This will take about 1 minute.
Finally add cabbage, mushrooms and carrots. Bring to a boil. Leave to cook, uncovered, stirring occasionally for 3 minutes. Then add peas and cook for 2 minutes. Separate into individual bowls and enjoy.