Dumpling Soup with Bacon And Snow Peas 4 Slices Thick-Cut Bacon,Cut Into 1/2-Inch Pieces 2 Tablespoons Minced Peeled Ginger 1 Bunch Scallions,Chopped Kosher Salt 1 Teaspoon Sugar 4 Cups Chicken Broth 2 Tablespoons Cornstarch 2 Tablespoons Sesame Oil Freshly Ground Pepper 4 ounces Snow Peas,Trimmed And Cut Into 1-Inch Pieces 2 Plum Tomatoes,Cut Into 1-Inch Pieces 1 Bunch Watercress,Tough Stems Trimmed,Cut Into 2-Inch Pieces 1 Pound Frozen Asian-Style Dumplings Or pot Stickers 1) Cook the bacon in a Dutch oven or large pot over medium-high heat until browned around the edges,about 5 minutes. Add the ginger,half of the scallions,1 teaspoon salt and the sugar;stir-fry 30 seconds. Add the broth and 1 cup water;cover and bring to a boil. Meanwhile combine the cornstarch and 3 tablespoons water in a small bowl. Add the sesame oil and 1 teaspoon pepper and stir to combine. 2) Add the snow peas,tomatoes,watercress and dumplings to the soup. Cook,stirring occasionally,until the dumplings are tender and the broth thickens slightly,3 to 5 minutes. Stir in the remaining scallions and season with pepper.
Posted on: Mon, 22 Jul 2013 21:30:27 +0000
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