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'll be making this one again, definitely.
NOTE: The original recipe calls for two bags of dumplings. I didn't notice that until I'd made the recipe several times. I wondered, what would all those dumplings do to the soup that we've been loving and finding filling. So I tried it. Answer: made it clunky, overfull of "stuff" and not nearly as elegant and satisfying. It may be a typo. It may be that we just like a different version of the soup. The recipe below has the one bag that we like. Give both versions a try and see what you think.
Quick Asian-Style Dumpling Soup
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
1 (8-ounce) bags 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.