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Easy Scallops Alfredo
Chinese Dumpling Soup
| By : |
Here’s an absurdly easy version of wonton soup— the Chinese take-out
classic— and a quick meal when you want to make a mad dash to the TV
after work to stream the latest. The wontons or pot stickers don’t fall apart so easily. Of
course, a few may come undone. They just add a little more body and
flavor to the broth.
| Prep Time | 5 minutes |
| Cook Time | 18 minutes |
| Servings |
6 servings
|
Ingredients
- 10 cups chicken or vegetable broth
2.5 quarts - 4 medium scallions trimmed and thinly sliced
- 1 slice of any deli smoked ham (
1/2-inch -thick); rind removed, the meat sliced into matchsticks,2 to 3 ounces - 2 tbsp regular or reduced-sodium soy sauce or tamari
- 1/2 tsp ground dried ginger
- 24 ounces frozen chicken Chinese dumplings (
2 boxes ) or pork, or vegetable stuffed wontons, or pot stickers (10-12 per box )
Ingredients
|
Instructions
- Press the SAUTÉ. Set the for HIGH, MORE, or CUSTOM
400°F and set the time for 10 minutes. - Stir the broth, scallions, ham, soy sauce or tamari, and ginger in an Instant Pot. Cook, stirring occasionally, until many wisps of steam rise from the mixture. Stir in the frozen dumplings. Turn off the SAUTÉ function and lock the lid onto the pot.
- Option 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 3 minutes with the Keep Warm setting off. - Option 2 All Pressure Cookers
Press SOUP/BROTH or Pressure cook (Manual) on High pressure for 4 minutes with the Keep Warm setting off. The valve must be closed/ - Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the pot. Stir well before serving.
Recipe Notes
Beyond
• For a more complex flavor, substitute five-spice powder for the ground dried ginger.
• For a more gingery flavor, add up to
• For a more savory flavor, add up to
• For more heft, stir
• Garnish the servings with sambal oelek or another chunky red chile sauce, if desired.
The ultimate INSTANT POT convenience cookbook, with 75 recipes for delicious meals straight from your freezer to the table in minutes, no thawing required.
Have you ever come home at the end of a long day, pulled an ice-coated lump of meat out of the freezer, and thought, “Can I eat this tonight?” With this book and your Instant Pot, the answer is a resounding “Yes.”
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Wonderful!
Very easy and super delicious!
When I do the quick release in step 5, the soup sprays everywhere out the valve. Any advice?
Tried this twice. Tastes good, but the dumplings always fall apart.