Spicy Asian Dumpling Soup
By this point, most everyone knows what gyoza are (little dumplings or potstickers), but if you are not familiar with them, they are in the freezer section of the grocery store. Personally, we love the little blessings. Steamed please, no sauce to interrupt their complex tastiness. And when we are under the weather as we are now, this soup hits the spot just right. Enough broth to help, although we always add extra ginger when we are sick to help with the clogged bronchial passages and digestive issues. Plus the heat from the chilies (not too much though) seems to do some good. All in all, it is a great soup to have in your repertoire.
Ingredients:
1 tablespoon olive or peanut oil
2 cloves garlic, chopped
1 tablespoon chopped fresh ginger, about 1 inch
16 ounces package frozen oriental vegetables
8 cups of chicken or vegetable broth
3 tablespoons soy sauce
1 teaspoon rice vinegar
2 tablespoons roasted sesame chili oil
16 ounces package of frozen potstickers, (shrimp, chicken or vegetable)
2 green onions, thinly sliced
2 serrano or Thai chilies, thinly sliced (optional garnish)
Heat large soup pot over medium heat until hot. Add olive or peanut oil and swirl to coat bottom, then add garlic and ginger. Stir until very fragrant and starting to soften, no more than 2 minutes. Then add frozen vegetables, stirring occasionally until almost defrosted, 3 minutes. Add stock or broth and turn heat to high.
Once soup begins to boil, add the soy sauce, rice vinegar and roasted sesame chili oil. Lower heat to medium and then carefully slide potstickers off large cooking spoon into the soup a couple at a time. Simmer on medium for 4 to 5 minutes until potstickers are done. Remove soup from heat immediately, stir in sliced green onions and serve. Garnish each serving with hot peppers as desired, serving soy sauce on the side to taste.
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