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Halfway Homemade: Asian Style Dumpling Soup

Comfort Foods, Food, Halfway Homemade, Meal Ideas, Soups
By Emma Chapman

Asian style dumpling soupI have chronic cold hands. Really. I do. I have the coldest cold hands in the history of cold hands.Trey sometimes shivers when I touch his arm. And I’ve been known to wear gloves indoors on occasion. I haven’t found a cure yet, but the best treatment I’ve come across is mugs of hot coffee and delicious brothy soup.

This is soup. Not coffee. Just for the record.Delicious asian style dumpling soup recipeI haven’t found any good vegetarian/pescatarian friendly dumplings or pot stickers (maybe you know of some brands for me to check out?). So I decided to make my own. I used store bought won ton wrappers. Making this recipe the latest in our halfway homemade series.Vegan pot stickersVegetarian Dumplings, makes 60*

1/2 lb veggie sausage
1 green onion, chopped
1/2 teaspoon sesame oil
1/2 teaspoon minced fresh ginger
1 teaspoon minced garlic
1/4 teaspoon sriracha (add a little more if you like it hot)
1/2 teaspoon rice wine vinegar
2 teaspoons soy sauce
won ton wrappers

In a food processor combine all the ingredients except the wrappers and pulse until a coarse meal forms. Spoon 1/2 teaspoon filling into each wrapper. Gently wet two edges of the wrapper, fold into a triangle and press the edges together. Now wet two of the triangle corners and fold them in to the center. Repeat until you have filled all the wrappers.

*The won ton wrappers I used came with 60 wrappers in the package. The recipe above will make enough filling to fill them all. You don’t need all 60 dumplings for the soup. You will only need 30. So you can either cut this recipe in half or make them all and freeze the extra 30. Up to you.How to wrap pot stickersMaking homemade pot stickers is easyOnce you have your dumplings prepared it’s time to cook them and make the soup.Homemade vegan dumplingsAsian Style Dumpling Soup, (heavily) adapted from the latest edition of Gourmet magazine.

4 cups vegetable broth
2 1/2 cups water
1 teaspoon sesame oil
1/4 teaspoon sriracha
1 teaspoon soy sauce
1/2 cup chopped green onions
1 cup thinly sliced brussels sprouts (or cabbage)
1 cup cooked edamame peas
a handful of dried shitake mushrooms Homemade dumpling recipeIn a large pot combine the stock and water. Bring to a low boil and cook the dumplings in the hot broth for 5-6 minutes until they are nearly cooked through. In the meantime you can prep your other ingredients.Homemade pho soupNow add the onion, brussels sprouts, edamame and mushrooms. Cook over medium low heat until the mushrooms have softened and all the ingredients are warmed through. Stir in the oil, sriracha and soy sauce. Taste and add any seasoning or more soy sauce if you need.Dumpling soup recipeSuper easy homemade asian style soupServe hot and be sure to evenly distribute the dumplings. Or, hoard them for yourself. I won’t tell. xo. Emma

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Asian Style Dumpling Soup

Servings 4 servings

Ingredients

for the Veggie Dumplings

  • 1/2 lb veggie sausage
  • 1 green onion chopped
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon minced fresh ginger
  • 1 teaspoon minced garlic
  • 1/4 teaspoon sriracha add a little more if you like it hot
  • 1/2 teaspoon rice wine vinegar
  • 2 teaspoons soy sauce
  • won ton wrappers

for the soup:

  • 4 cups vegetable broth
  • 2 1/2 cups water
  • 1 teaspoon sesame oil
  • 1/4 teaspoon sriracha
  • 1 teaspoon soy sauce
  • 1/2 cup chopped green onions
  • 1 cup thinly sliced brussels sprouts or cabbage
  • 1 cup cooked edamame peas
  • a handful of dried shitake mushrooms

Instructions

  1. In a food processor combine all the ingredients except the wrappers and pulse until a coarse meal forms. Spoon 1/2 teaspoon filling into each wrapper. Gently wet two edges of the wrapper, fold into a triangle and press the edges together. Now wet two of the triangle corners and fold them in to the center. Repeat until you have filled all the wrappers.
  2. *The won ton wrappers I used came with 60 wrappers in the package. The recipe above will make enough filling to fill them all. You don't need all 60 dumplings for the soup. You will only need 30. So you can either cut this recipe in half or make them all and freeze the extra 30. Up to you.
  3. Once you have your dumplings prepared it's time to cook them and make the soup.
  4. In a large pot combine the stock and water. Bring to a low boil and cook the dumplings in the hot broth for 5-6 minutes until they are nearly cooked through. In the meantime you can prep your other ingredients.
  5. Now add the onion, brussels sprouts, edamame and mushrooms. Cook over medium low heat until the mushrooms have softened and all the ingredients are warmed through. Stir in the oil, sriracha and soy sauce. Taste and add any seasoning or more soy sauce if you need.
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Halfway Homemade: Mini Quiche

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