Chinese Dumpling Soup

By: Bruce Weinstein and Mark Scarbrough

Chinese Dumpling Soup
cuisine icon Cuisine
Chinese
cuisine icon Course
Main Course, Soup
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Cooking Technique
Max Pressure Cook, Pressure Cook, Sauté
cuisine icon 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 icon Prep Time
5 min
cook icon Cook Time
18 min

serving icon 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.
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