Chinese Dumpling Soup

Here’s an absurdly easy version of wonton soup— the Chinese take-out classic— and a quick meal when you want to make a mad dash to the TV after work to stream the latest. The wontons or pot stickers don’t fall apart so easily. Of course, a few may come undone. They just add a little more body and flavor to the broth.

Cuisine

Chinese

Course

Main Course, Soup

Difficulty

Easy

Duration

15-30 min

Cooking Technique

Max Pressure Cook, Pressure Cook, Sauté

Keywords

15-30 min, 6 servings, Bruce Weinstein and Mark Scarbrough, chicken or vegetable broth, chinese, contributed, cook 18 min, easy, frozen chicken chinese dumplings, ground dried ginger, main course, max pressure cook, medium scallions, prep 5 min, pressure cook, regular, sauté, slice of any deli smoked ham, soup

Prep Time

5 min

Cook Time

18 min

Servings

6 servings

Ingredients

10 cups chicken or vegetable broth
4 medium scallions
1 slice of any deli smoked ham
2 tbsp regular
1/2 tsp ground dried ginger
24 ounces frozen chicken Chinese dumplings

Instructions

Press the SAUTÉ. Set the for HIGH, MORE, or CUSTOM 400°F and set the time for 10 minutes.
Stir the broth, scallions, ham, soy sauce or tamari, and ginger in an Instant Pot. Cook, stirring occasionally, until many wisps of steam rise from the mixture. Stir in the frozen dumplings. Turn off the SAUTÉ function and lock the lid onto the pot.
Option 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 3 minutes with the Keep Warm setting off.
Option 2 All Pressure Cookers
Press SOUP/BROTH or Pressure cook (Manual) on High pressure for 4 minutes with the Keep Warm setting off. The valve must be closed/
Use the quick-release method to bring the pot’s pressureback to normal. Unlatch the lid and open the pot. Stir well beforeserving.

Notes

Beyond
• For a more complex flavor, substitute five-spice powder for the ground dried ginger.
• For a more gingery flavor, add up to 1 tablespoon peeled and minced fresh ginger with the soup ingredients.
• For a more savory flavor, add up to 1 sheet kombu (a dried seaweed) with the soup ingredients. Remove the kombu before serving.
• For more heft, stir 2 cups stemmed, washed, and shredded baby bok choy or bagged shredded Brussels sprouts into the soup when you open the pot in step 5. Simmer on the SAUTÉ setting at MEDIUM, NORMAL, or CUSTOM 300°F for 1–2 minutes to wilt the vegetable before serving.
• Garnish the servings with sambal oelek or another chunky red chile sauce, if desired.

Previous Next