Chinese Dumpling Soup
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.
Servings Prep Time
6servings 5minutes
Cook Time
18minutes
Servings Prep Time
6servings 5minutes
Cook Time
18minutes
Ingredients
  • 10cups chicken or vegetable broth2.5 quarts
  • 4 medium scallionstrimmed 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
  • 2tbsp regularor reduced-­sodium soy sauce or tamari
  • 1/2tsp ground dried ginger
  • 24ounces frozen chicken Chinese dumplings(2 boxes) or pork, or vegetable stuffed wontons, or pot stickers (10-12 per box)
Instructions
  1. Press the SAUTÉ. Set the for HIGH, MORE, or CUSTOM 400°F and set the time for 10 minutes.
  2. 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.
  3. Option 1 Max Pressure Cooker
    Press Pressure cook on Max pressure for 3 minutes with the Keep Warm setting off.
  4. 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/
  5. 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 1 tablespoon peeled and minced fresh ginger with the soup ingredients.
• For a more savory flavor, add up to 1 sheet kombu (a dried seaweed) with the soup ingredients. Remove the kombu before serving.
• For more heft, stir 2 cups stemmed, washed, and shredded baby bok choy or bagged shredded Brussels sprouts into the soup when you open the pot in step 5. Simmer on the SAUTÉ setting at MEDIUM, NORMAL, or CUSTOM 300°F for 1–2 minutes to wilt the vegetable before serving.
• Garnish the servings with sambal oelek or another chunky red chile sauce, if desired.