Name: Shrimp-and-Chive-Dumpling Soup
Prep time: 15 min
Total time: 1 h 20 min
Ingredients: 4 ounces shrimp, peeled and deveined; 2 teaspoons finely grated peeled fresh ginger; 2 teaspoons thinly sliced fresh chives; 16 store-bought round wonton wrappers; Vegetable Stock; 1 small Thai chile, halved and seeded; 1 whole star anise; 2 ounces shiitake mushrooms, thinly sliced (1/4 cup); 3 tablespoons low-sodium soy sauce; 2 large radishes, trimmed and thinly sliced; 1 teaspoon thinly sliced fresh chives; 4 heads baby bok choy (8 ounces), quartered; 3 tablespoons water

Step 1
Make the dumplings: Coarsely chop shrimp and ginger in a food processor. Transfer to a bowl. Stir in chives. Mound 1 teaspoon in center of each wrapper. Moisten edges with wet fingertips; fold over, pressing to seal. Cover with a damp paper towel; refrigerate until ready to use (up to 3 hours).

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Step 2
Make the soup: Bring stock, chile, and star anise to a simmer in a medium saucepan. Cook for 5 minutes. Add dumplings. Simmer until tender, 3 to 4 minutes.
Step 3
Meanwhile, make the bok choy: Steam bok choy in water in a skillet over high heat, covered, until tender, about 3 minutes.
Step 4
Stir mushrooms, soy sauce, radishes, and chives into soup. Serve soup with bok choy on the side.

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Shrimp-and-Chive-Dumpling Soup

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