Published 1/21/14 by: Kaitlin
What better way to spend the Monday of a three-day weekend than cooking up some soup? This recipe from A Beautiful Mess had me intrigued, so I modified it heavily. Unlike the gals on ABM, I used frozen dumplings to make the process speedier. I also like a lot of seasoning in my broth, so I added a few things here and there. If you do not like Asian recipes, then I would avoid this soup because it’s heavy on oriental flavors. If you’re a huge Asian cuisine fan like myself, you’ll be wondering why you haven’t made this soup already. It was relatively quick (about 45 minutes total chopping and cooking time) and really savory. Enjoy, and please let me know if you make your own variations!
Cabbage Dumpling Soup
Diced cabbage – as much as you desire (about 12 Brussel sprouts in my batch)
Chopped green onions – as much as you desire
1 large onion chopped (or shallots – I used both)
1 bag of frozen shrimp dumplings (this could be any kind, but I got mine at Trader Joe’s)
1 teaspoon of curry powder
2 tablespoons of soy sauce
Sriracha and salt to your liking
4 cups of vegetable broth
2 1/2 cups of water
-Combine the (regular) onion, broth, and water in a pot. Bring it to a boil.
-When the broth is boiling, add the frozen dumplings and cook for 5-6 minutes.
-Add the soy sauce, Sriracha, cabbage/sprouts, green onions, salt and curry powder into the soup.
-Let the soup simmer until the cabbage has softened (about 12-15 minutes).
-Serve hot and don’t let anyone hog all the dumplings!by