Leftover Dumpling Soup

I did some dumpling-related freelance writing recently and was left with an abundance of the pork and mushroom variety when I was done. After enjoying a dozen dipped in soy sauce, I decided to make a simple dumpling soup with shiitake mushrooms, cabbage, and scallions. This is a perfect meal to make if you have leftover dumplings that you’ve made yourself or that you have in the fridge from your most recent Chinese food delivery. The best part is that it only takes fifteen minutes to make.

Leftover Dumpling Soup
-6 cups chicken or vegetable broth
-2 tbs. scallions, thinly sliced
-1/3 cup thin carrot slices
-3 shiitake mushrooms, sliced into 1/2″ strips
-1/2 cup Napa cabbage, cut into thin strips
-1/2 tsp. sesame oil
-2 tsp. soy sauce
-Salt and pepper to taste
-12 steamed or boiled dumplings

1) Pour broth into a large pot and add carrot slices, scallions, sesame oil, and soy sauce. Just as it reaches a simmer, add mushrooms and cabbage.

2) Once the broth reaches a boil, add the dumplings. Cook 5-6 minutes or until the dumplings are heated through. Try the broth, add salt and pepper to taste, and serve.