Recipe: Monday-Night Dumpling Soup (Martin Yan)

MONDAY-NIGHT DUMPLING SOUP

24 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