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.

Carolyn Malcoun
Source: EatingWell Magazine, November/December 2018

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Recipe Summary

active:
30 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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.

  • 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

457 calories; protein 33g 66% DV; carbohydrates 39.2g 13% DV; exchange other carbs 2.5; dietary fiber 5.7g 23% DV; sugars 3g; fat 18g 28% DV; saturated fat 2.1g 11% DV; cholesterol 33.3mg 11% DV; vitamin a iu 2726.5IU 55% DV; vitamin c 21.4mg 36% DV; folate 4.3mcg 1% DV; calcium 92.2mg 9% DV; iron 4.6mg 25% DV; magnesium 33.6mg 12% DV; potassium 347.5mg 10% DV; sodium 892.7mg 36% DV.

Reviews (3)

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3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/21/2019
Great soup perfect for a cold winter day! I added 2 carrots and some cabbage sliced and subbed chopped kale for the spinach and I also thickened the soup a little at the end of cooking with cornstarch/water. Next time a can of baby corn will be added. Looking forward to making this a lunchtime staple! Read More
Rating: 5 stars
12/18/2018
Very good! A win with the kids. Read More
Rating: 5 stars
11/19/2018
Easy. I deleted chili and garlic still wonderful! Read More
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