Mike's Chinese Pork & Mushroom Dumpling Soup

Name: Mike's Chinese Pork & Mushroom Dumpling Soup
Total time: 2400 s
Yield: 4 servings
Cuisine: American
Ingredients: FOR THE DUMPLINGS; 1 Bag (30 Count) Pork & Mushroom Dumplings [frozen - to be added last]; FOR THE BROTH LIQUIDS/SEASONINGS; 5 (14 oz) Cans Beef Or Pork Broth [I use beef]; 2 tbsp Thai Kitchen Fish Sauce; 2 tbsp Garlic Chile Sauce [I use Siracha]; 1 Pinch Fresh Ground Black Pepper; 1/2 tbsp Fresh Lime Juice; 1 1/2 tbsp Granulated Sugar; 1/2 tbsp Rice Wine Vinager; 1 tbsp Light Soy Sauce; FOR THE HERBS & VEGETABLES:; 5 Thai Chilies [minced]; 2 LG Jalapeños [sliced]; 6 LG Garlic Cloves Or 1/3 Cup [smashed & fine minced]; 2 tbsp Minced Lemon Grass; 2 Cups Fresh Mushrooms [rough chop - i used oyster mushrooms]; 1/2 Cup Canned Bamboo Shoots; 1 Cup Fresh Bean Sprouts [left whole + 1 cup reserved]; 1 Cup Fresh Snap Peas [left whole]; 3/4 Cup Purple Onions [thin sliced or chopped green onions]; 1/2 Cup Canned Water Chestnuts [left whole]; 1 Cup Canned Baby Corn [cut in half if too large]; 1 tbsp Fresh Ginger [chopped matchbook style]; 1/3 Cup Fresh Diakon Radishes [chopped matchbook style]; 1/2 Cup Fresh Thai Basil [must be Thai - leaves left whole - to be added last + reserves for garnish]; FOR THE OPTIONS & GARNISHMENTS:; Fresh Carrots [sliced matchbook style - to be added to your broth while simmering]; Additional Garlic Chile Sauce; Additional Fresh Thai Basil

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

As the old adage goes: "If the good Lord made anything better - he kept it for himself." Spicy, salty, sour, tangy and sweet! What an authentic Asian delight for you, your family and guests tonight! There may seem like there's a lot of ingredients in this but, you won't regret making this dish!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

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Ingredients

40 mins

4 servings

FOR THE DUMPLINGS
1 Bag (30 Count)Pork & Mushroom Dumplings [frozen - to be added last]
FOR THE BROTH LIQUIDS/SEASONINGS
5 (14 oz) CansBeef Or Pork Broth [I use beef]
2 tbspThai Kitchen Fish Sauce
2 tbspGarlic Chile Sauce [I use Siracha]
1 PinchFresh Ground Black Pepper
1/2 tbspFresh Lime Juice
1 1/2 tbspGranulated Sugar
1/2 tbspRice Wine Vinager
1 tbspLight Soy Sauce
FOR THE HERBS & VEGETABLES:
5Thai Chilies [minced]
2LG Jalapeños [sliced]
6LG Garlic Cloves Or 1/3 Cup [smashed & fine minced]
2 tbspMinced Lemon Grass
2 CupsFresh Mushrooms [rough chop - i used oyster mushrooms]
1/2 CupCanned Bamboo Shoots
1 CupFresh Bean Sprouts [left whole + 1 cup reserved]
1 CupFresh Snap Peas [left whole]
3/4 CupPurple Onions [thin sliced or chopped green onions]
1/2 CupCanned Water Chestnuts [left whole]
1 CupCanned Baby Corn [cut in half if too large]
1 tbspFresh Ginger [chopped matchbook style]
1/3 CupFresh Diakon Radishes [chopped matchbook style]
1/2 CupFresh Thai Basil [must be Thai - leaves left whole - to be added last + reserves for garnish]
FOR THE OPTIONS & GARNISHMENTS:
Fresh Carrots [sliced matchbook style - to be added to your broth while simmering]
Additional Garlic Chile Sauce
Additional Fresh Thai Basil
Green Onions [chopped]
Chilled Pickled Ginger [a MUST try!]
Fresh Cilantro Leaves
Red Pepper Flakes
Lime Wedges

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Steps

40 mins

1

Here's what you'll need.
2

This is a great dumpling brand. You can find this, as well as all other ingredients listed in your local Asian market. It's also much cheaper to shop there. This entire dish - enough to feed four - cost less than $10.00.
3

Mix everything in the FOR THE BROTH LIQUIDS/SEASONINGS section and bring broth to a gentle simmer.
4

Chop and prepare everything in the FOR THE HERBS & VEGETABLES section.
Add everything to your simmering broth except for the dumplings, Thai Basil and 1 cup reserved bean sprouts. And OPTIONS.
[unless you opt for the carrots]
Allow your vegetables and herbs to simmer for 30 minutes.
5

Bring pot up to a steady boil and add your frozen dumplings and your reserved 1 cup of sprouts. It's important your reserve your 1 cup sprouts be added last for texture, bite and snap.
6

At 10 minutes in to your dumpling boil, add your Thai Basil. Then simmer 5 minutes longer. This is another important step. The fresh Thai Basil will add to the sweetness.
Stir constantly as so your dumplings don't stick together. Because they will. Also, stir from the bottom as to not break up your dumplings.
You'll know your dumplings are fully cooked when they float.
Know your soup will thicken up with the addition of your dumplings.
7

Serve immediately with sides of fresh lime wedges, fresh Cilantro leaves, garlic chilie sauce, soy sauce, fish sauce and fresh Thai Basil.
Thai Basil really does make this dish! So does the chilled pickled Ginger! Try just one hot dumpling with chilled pickled ginger on it. I swear, it's a freaking life changer!
Enjoy!

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MMOBRIEN @cook_2891564

on February 25, 2016 22:53

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!