MONDAY-NIGHT DUMPLING SOUP24 frozen potstickers, wontons or other dumplings 1/2 pound medium-sized cooked, peeled shrimp 1 cup thinly sliced char siu (barbecued pork)* 6 cups chicken broth 2 quarter-sized slices ginger, julienned 1 cup snow peas, cut in half on diagonal 1/4 cup bamboo shoots 1/2 teaspoon sesame oil 1/8 teaspoon white pepper 2 green onions, thinly sliced Bring a large pot of water to boil over high heat. Add dumplings and cook according to package directions. Drain, rinse with cold water and drain again. Divide dumplings among 4 soup bowls. Divide shrimp and char siu evenly among the bowls. Place broth and ginger in same large pot and bring to a boil over high heat. Add snow peas, bamboo shoots, sesame oil and pepper and cook 1 minute. Ladle broth and vegetables into bowls, dividing them evenly. Garnish with green onions and serve. *Char siu is available ready-made in the deli section at Chinese groceries. Serves 4 Source: Martin Yan's Quick and Easy by Martin Yan
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