quick asian dumpling soup

I've been slacking lately and I apologize. I've been busy with work, family gatherings, the Katy Trail 5K and life, which has left very little time to cook. I don't even remember that last night I ate at home! The past two weekends have been jam-packed with events, but this weekend is wide open, and I couldn't be happier. I had a weird dream about an ice cream flavor that I'm now dying to try and my rosemary plant is growing out of control and needs to be put to use. After a good night's rest and the spring cleaning that my apartment desperately needs, my kitchen is going to get some serious loving.

To get a head start on my kitchen-loving weekend, I had lunch at home so that I could examine my pantry and see what I needed for the rest of the weekend. I opened up the freezer and saw the dumplings that I'd stuffed and frozen a week ago! I can't believe that I'd forgotten about them all together. I had been on an Asian food kick and made a huge bag of them so that I could pull them out at a craving's notice.

So I whipped up a quick dumpling soup for lunch while I pondered what to make the rest of the weekend. Chicken, pork? I was stumped, but I wasn't that concerned. I was focused on my soup and trying to keep it from dribbling down my chin (sorry for the bad manners, but it was a little messy). It turned out even better than I expected and made for a perfect light lunch. Even better that I got to sit on the patio, enjoy the sunshine and escape the dull grey of my window-less office.


The dumplings were stuffed with gingery pork and turkey and the vegetables were crisp and delicious. The broth was a perfect balance of salty and spicy, which imparted even more flavor on those little dumplings.

Dumpling Soup, serves 2

• 3 1/2 cups chicken stock
• 1/2 cup water
• 1/4 tsp garlic powder
• 1/2 tsp sesame oil
• 1 Tbsp soy sauce
• 10 dumplings, 5 per person
• 1/2 cup snow peas
• 2 Baby Bella mushrooms, sliced
• 2 green onions, sliced
• sriracha chile paste for garnish

In a saucepan combine stock, water, garlic powder, oil and soy sauce. Bring to a boil, reduce the heat slightly and add the dumplings. Boil gently until they are cooked through, about 5-7 minutes. You can test one by cutting it open to see if the pork has been cooked through. In the last minute of cooking add the snow peas. Garnish each bowl with equal portions of the mushrooms and green onions. Ladle soup on top and add a small squeeze of sriracha for a little bit of a kick. Serve immediately!

Dumplings (Potstickers), makes about 30

• 1/4 lb. ground pork
• 1/4 lb. ground turkey
• 1 cup Napa cabbage, chopped fine
• 2 green onions, chopped fine
• 2 cloves garlic, minced
• 1 Tbsp freshly ground ginger root
• 1 tsp sesame oil
• 1 Tbsp low sodium soy sauce
• 2 tsp cornstarch
• 1 package round or square wonton skins

Chop cabbage, sprinkle with salt and let sit for 20 minutes. Squeeze excess liquid out. Meanwhile, combine the remaining ingredients through cornstarch in a medium mixing bowl. Once cabbage is strained, gently fold it into the mixture. Place a spoonful (about 2 teaspoon's worth) of the filling in a wonton wrapper. Dab the edges with water and pinch sealed and fold the two bottom points to together around your finger to make a almost tortellini shape. Place on a baking sheet lined with parchment paper. Once you've used up all the filling, freeze the wontons until solid and transfer to a freezer bag. Store in the freezer until use.