Asian Dumpling Soup
Chinese dumplings, or wontons, are sold by the bag in the frozen-food section of most grocery stores. You can use pork, chicken, or shrimp.
- 4 scallions, white and green parts only, thinly sliced
- 6 cloves garlic, thinly sliced
- 1/4 cup peeled and slivered fresh ginger
- 2 cans (14 1/2 ounces) reduced-sodium chicken broth
- 8 ounces shiitake mushrooms, stems removed, caps halved and thinly sliced
- 1 package (15 ounces) frozen stuffed dumplings
- 1 can (15 ounces) baby corn, drained (1 2/3 cups)
- 2 bunches watercress stems, trimmed (4 cups)
In a medium saucepan, combine scallions, garlic, ginger, and 3 cups water. Bring to a boil and cook, partially covered, for 10 minutes. Add chicken broth and mushrooms, cook until the mushrooms begin to soften, about 3 minutes.
Add dumplings and baby corn; boil until dumplings are tender, about 4 minutes. Add watercress, stir until wilted, about 30 seconds. Spoon into bowls, and serve immediately.