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.
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
- Mix all ingredients, except potstickers, in a large saucepan over medium-heat.
- Bring to a boil, and add potstickers.
- Cook for 5-7 minutes, or until potstickers are cooked through.
- Serve, with the optional green onion garnish.