Thursday, September 19, 2013

Quick Asian-Style Dumpling Soup

This came from Cook's Country magazine, which I actually prefer quite a bit to Cook's Illustrated, though both tend to go on and on about how they got to their eventual recipe. C'est la vie. One can easily skim or skip and see what the darned recipe looks like.

An exception to this tendency is the eight recipes that are always on cardstock in the middle of the publication, perforated so one can easily detach them and have a ready made recipe card with picture on one side and recipe on the other.

I'm a sucker for Asian soups of all sorts and this one looked tempting with dumplings, green onions, and mushrooms poised in the bowl of broth. My one fear was that it wasn't hearty enough for a main dish.

This recipe delivered on both flavor and filling ability, especially when accompanied by a baguette and salad (dressed with Balsamic Vinaigrette). I made a half recipe for the two of us which was a hearty meal. I think next time I'll make a full recipe up to the point of adding the dumplings, saving half the soup base for adding dumplings a second evening.

I'll be making this one again, definitely.

Quick Asian-Style Dumpling Soup

Serves 4

4 slices bacon, cut into 1/2-inch pieces
3 scallions, white and green parts separated, sliced thin on bias
2 teaspoons grated fresh ginger
1/4 teaspoon red pepper flakes
4 ounces shiitake mushrooms, stemmed and sliced thin (I used regular mushrooms, so sue me)
6 cups chicken broth
16 ounces frozen Asian-style dumplings or potstickers
2 tablespoons fish sauce
2 tablespoons lime juice

Cook bacon in large saucepan over medium heat until crisp, 6 to 8 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate. Pour off all but 2 tablespoons fat from pan and return pan to medium heat. (Conversely, if you don't have 2 tablespoons of fat, then add vegetable oil to achieve that measurement.)

Add scallion whites, ginger, and pepper flakes and cook until scallion whites have softened, about 2 minutes.

Add mushrooms and cook until beginning to brown, about 5 minutes.

Add broth and bring to boil.

Add dumplings and simmer over medium-low heat until dumplings are cooked through, 10 to 15 minutes.

Remove from heat and stir in fish sauce and lime juice.

Serve, sprinkled with scallion greens and bacon.

No comments: