Spicy Pork Dumpling Soup

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Dumplings…I love them.  Add them to a rich spicy broth and I’m in heaven. After making dumpling for Chinese New Year with Lori Keller  I got on dumpling kick.  I think I ate dumplings for two weeks straight.  It could not get enough of them.  Topping the ranks was this spicy soup.  I love it not only for the dumplings but also for flavorful fresh broth.  Perfect comfort food.  

You can make the broth ahead of time and it stores for up to a week in the refrigerator or it can be frozen.  You can add any vegetables you like to the both but I kept is simple with scallions, baby bok choy and mushrooms.    The scallions add freshness, the bok choy adds bitterness and the mushrooms adds earthiness.  Combined with the broth and the dumplings the dish is balanced and well rounded.  If you want to add even more freshness you can add some fresh basil or cilantro too.  

I must add that this soup is low in calories.  A bowl with 3 pork dumplings comes in at 200 calories per bowl (depending on how big you make your dumplings). Feel free to go back for seconds! Once the dumplings are cooked  the soup stores and reheats well for lunch too.  

Low in fat and calories + makes good lunch leftovers = A+++++

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Spicy Asian Pork Dumpling Soup

Prep Time 8 hours

Cook Time 3 minutes

Servings 6 servings

Ingredients

Broth

• 6 cups vegetable or chicken stock
• 4 stalks lemon grass cut into 1 inch pieces
• 6 green onions cut into 1 inch pieces
• 2 carrots cut into 1" pieces
• 4 dried chili peppers
• 1/2 bunch cilantro
• 6 thai basil leaves
• 4 cloves garlic halved
• 6 black pepper corns

Dumplings

• 1/2 small head Napa cabbage sliced thin
• 1 tablespoon salt
• 1 pound ground pork
• 6 green onions thinly sliced
• 1/2 bunch cilantro finely diced
• 3 tablespoons soy sauce
• 3 tablespoons fresh ginger grated
• 2 tablespoons sesame oil
• 1 teaspoon corn starch
• 1 12-ounce package round dumpling, wonton wrappers

Soup Vegetables

• 2 package Enoki mushrooms
• 6 scallions thinly sliced
• 6 stalks of baby bok choy

Instructions

Broth

1. In a stock pot add all ingredients and cook on low for 8 hours. You can also use a crock pot.
2. Drain liquid and reserve. Discard herbs and vegetables.
3. Salt stock

Dumplings

1. In a large blow place cabbage, pour 1 cup of boiling hot water over cabbage.
2. Let sit for 1 minute, then drain and rinse with cold water.
3. Squeeze excess wage from cabbage and then pat cabbage dry with a towel.
4. In a large bowl, combine the pork, ginger, garlic, green onion, soy sauce, sesame oil, corn starch and cabbage. Stir until well mixed.
5. Place 1 heaping teaspoon of filling onto each wonton skin. Moisten edges with water and fold edges and pinch edges slightly to seal in filling. Set dumplings aside on a lightly floured surface and over with a cloth towel until ready to cook.

Prepare soup:

1. In a large pot bring stock to a boil, reduce heat to a simmer. . Slowly add dumplings with a slotted spoon one by one. Simmer in broth for 10 minutes. In a serving bowl add one thinly sliced scallion, stems from baby bok choy and 1/3 of a package of Enoki mushrooms. Ladle 1 cup in the bowl with and 2-3 dumplings.