Quick Asian-Style Dumpling Soup

From Cook's Country | October/November 2013
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Why this recipe works:

For a fast weeknight soup, we rely on frozen dumplings, and we use bacon as a shortcut to a smoky meat base.

For a fast weeknight soup, we rely on frozen dumplings, and we use bacon as a shortcut to a smoky meat base.

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Serves 4

If you don’t have enough fat in the pan after cooking the bacon, add enough vegetable oil to measure 2 tablespoons.

Ingredients

  • 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
  • 6 cups chicken broth
  • 2 (8-ounce) bags frozen Asian-style dumplings or potstickers
  • 2 tablespoons fish sauce
  • 2 tablespoons lime juice

Instructions

  1. 1. 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. 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.

    2. 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.

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