Anyways, it is finally raining in California, so to celebrate the lakes filling up, I made this soup last night. I found it out of an old Food Network magazine and saved it, fortunately, because I'm keeping it and making it again. It ended up being super easy and quite delicious! I think the only thing I would do differently is put a little less pepper in it, other than that, it's perfect and doesn't need to be altered.
Oh and watercress? I had no idea what that was until this weekend when I purchased it for the first time. Now I have extra...time to Google what else I can do with it!
Dumpling Soup with Bacon and Snow Peas
What you'll need:
4 slices thick-cut bacon, cut into 1/2" pieces
2 T minced peeled ginger
1 bunch scallions, chopped
1 tsp salt
1 tsp sugar
4 cups low-sodium chicken broth
2 T cornstarch
2 T sesame oil
1 tsp pepper
4 oz snow peas, trimmed and cut into 1" pieces
2 plum tomatoes, cut into 1" pieces
1 bunch watercress, tough stems trimmed, cut into 2" pieces
1 pound frozen Asian-style dumplings or pot stickers (I got mine from Trader Joe's)
Cook the bacon in a Dutch oven or large pot over medium-high heat until browned around the edges, about 5 minutes. Add the ginger, half of the scallions, salt and the sugar; stir-fry 30 seconds. Add the broth and 1 cup water; cover and bring to a boil. Meanwhile, combine the cornstarch and 3 T water in a small bowl. Then add the sesame oil and pepper, stir to combine and set aside. Add the snow peas, tomatoes, watercress, and dumplings to the boiling broth mixture. Stir the cornstarch mixture again and add to the soup. Cook, stirring occasionally, until the dumplings are tender and the broth thickens slightly, 3-5 minutes. Stir in the remaining scallions and season with pepper.
Happy Tuesday!
Yum! That looks really tasty!
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