Wonton Soup

So, one of my favorite foods in the entire world are dumplings, especially Asian dumplings. Anyone who knows me knows that I could literally eat dumplings every single day. About two years ago, I started making potstickers. At the time, I was spending the summer eating vegan, so they were made with cabbage, carrots, mushrooms, tofu and onion. A month or so ago, I started making them with ground pork. And they are sooo much better! Later, I will share my recipe for these dumplings, but in the meantime, I will share my recipe for delicious wonton soup.

A note on something else, though, before I give you the recipe. Because I am not Asian or Chinese, I feel slightly uncomfortable calling a recipe that I created Chinese or Indian or German. I am wary of appropriating food and recipes, and calling them my own. My only goal in creating these recipes is to create delicious dumplings, like the ones I love so much from Chinese restaurants. I would love to continue this conversation with you, so feel free to comment below if you have any insights.

Ingredients –

Serves 4 Time – about 20 minutes

  • 2 cups (16 ounces) chicken broth
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon ginger
  • 1 tablespoon dashi (Japanese fish broth powder. Not completely necessary, but delicious)
  • 12 dumplings (homemade or store-bought frozen Asian potstickers)\
  • Green Onions, for garnish
  1. Mix all ingredients, except potstickers, in a large saucepan over medium-heat.
  2. Bring to a boil, and add potstickers.
  3. Cook for 5-7 minutes, or until potstickers are cooked through.
  4. Serve, with the optional green onion garnish.

 

 

 

 

 

 

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