Seared Dumplings in Spicy Broth with Vegetables

This is one of those recipes that you don’t have to think too much about and can whip up in no time - BIG thanks to frozen Dumplings. Now that soup season is in full swing, it’s fun to mix it up from the usual Chicken Noodle with these Asian inspired flavors. You can easily adapt this recipe to be vegetarian depending on what your preference for dumpling filling Is. I love to go to our local Chinese market and buy all kinds of varieties so my soup comes out a bit different every time- But great every time! There are so many to choose from. Have fun with this recipe and be sure to let me know what you think & comment below!

Ingredients:

**yields enough for about 2 people but can easily be doubled to serve more people

1 dozen frozen dumplings of your choice

1 quart homemade Stock

1/8 cup Soy Sauce

1 tsp. fresh Ginger

2 cloves fresh Garlic; minced

1 tbsp. Sambal Oelek 1 tbsp. Sriracha

1 tbsp Oil

1/2 Cup Shelled Edamame

1/2 Cup Shredded Carrots

1 Cup Mushrooms; sliced

Salt and Pepper

Scallions for garnish

1. In a deep sided frying pan, large enough to lay the dumpling out in a single layer- heat the oil on medium high and place the frozen dumpling in pan.

2. Add 1/2 Cup of Stock, Cover and let them sear & Steam for about 5-10 minutes. you want them to be cooked through, also brown and crispy on one side.

3. Remove the seared Dumplings; set aside and add the Garlic, Ginger, Mushrooms, Carrots and Edamame; season with salt and pepper and let them cook for about 3-5 minutes.

4. Next, add the Stock, Sambal, Soy, and Sriracha. Simmer for about 15 minutes to let the flavors blend together.

5. In your serving bowls, divide the dumplings and ladle the broth and vegetables over them, garnish with thinly sliced Scallions. Serve immediately.

6. Enjoy!
   

Tips for this Recipe:

1. I like to keep the vegetables super simple in this soup and let the Dumplings take center stage- but feel free to add Napa Cabbage or Bok Choy, they are great in this!

2. You can use any kind of Mushroom, I tend to always add Baby Portobellos or Shiitake.

3. To make this Vegetarian/Vegan simply use vegetable dumplings and mushroom or vegetable stock.

4. The Spicy Broth is mild, but you can ramp up the heat a bit more with extra Sambal and add Thinly sliced Jalapeños.

5. If looking for a heartier Dinner, you can add Shrimp or sliced Chicken Breast to the broth to poach and serve the protein in addition to the dumplings.