When you’re an adult, there’s no one really around to stop you from eating out even when you have food at home… kinda like your parents once did when you were a kid. Well, Take-Out Dumpling Soup sort of plays that parental role in a different, more satisfying way. That being it’s so delicious you won’t even think twice about not wanting to rummage through the junk drawer for the local menu. Instead, when you get the craving, you’ll immediately head to your own kitchen to make a hearty, savory pot of this tender dumpling and veggie soup. Believe it or not, Take-Out Dumpling Soup will have you wanting to stay in all the time from now on!
Ingredients
- 1 tablespoon sesame oil
- 2 tablespoons fresh ginger, minced
- 4 cloves garlic, minced
- 6 cups chicken stock
- 3 tablespoons soy sauce
- 1/2 bunch green onions, thinly sliced, plus more for topping
- 2 large carrots, julienned
- 1/2 teaspoon sea salt
- 1 (1.5-pound) bag frozen dumplings, potstickers or mini potstickers
- 2 cups fresh spinach, packed
- 1 teaspoon sesame seeds, optional
Directions
Step 1 –Heat the sesame oil in a soup pot over medium heat.
Step 2 –Add the garlic and the ginger to the oil, then sautĂ© until fragrant, about 3 minutes.
Step 3 –Add the chicken stock, the soy sauce, the green onions, the carrots, and the salt to the pot, and bring to a boil.
Step 4 –Add the dumplings to the pot, return to a boil, and cook for 4 minutes.
Step 5 –Transfer the pot from the heat and stir in the spinach.
Step 6 –Serve topped with the sesame seeds and the extra green onions.
