Name: Chinese Dumpling Soup
Prep time: 5 min
Cook time: 18 min
Yield: 6 servings
Cuisine: Chinese
Ingredients: 10 cups chicken or vegetable broth (2.5 quarts); 4 medium scallions (trimmed 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); 2 tbsp regular (or reduced-sodium soy sauce or tamari); 1/2 tsp ground dried ginger; 24 ounces frozen chicken Chinese dumplings ((2 boxes) or pork, or vegetable stuffed wontons, or pot stickers (10-12 per box))

Chinese Dumpling Soup

By :From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough

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.

Course

Main Course, Soup

Cuisine

Chinese

Difficulty

Easy

Browse Category

Soups, Stews & Broths

Duration

15-30 min

Cooking Technique

Max Pressure Cook, Pressure Cook, Sauté

Main Ingredient

Broth, Dumplings

Prep Time

5 minutes

Cook Time

18 minutes

Servings

6 servings

Ingredients

10 cups chicken or vegetable broth 2.5 quarts
4 medium scallions trimmed 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
2 tbsp regular or reduced-sodium soy sauce or tamari
1/2 tsp ground dried ginger
24 ounces frozen chicken Chinese dumplings (2 boxes) or pork, or vegetable stuffed wontons, or pot stickers (10-12 per box)

Course

Main Course, Soup

Cuisine

Chinese

Difficulty

Easy

Browse Category

Soups, Stews & Broths

Duration

15-30 min

Cooking Technique

Max Pressure Cook, Pressure Cook, Sauté

Main Ingredient

Broth, Dumplings

Prep Time

5 minutes

Cook Time

18 minutes

Servings

6 servings

Ingredients

10 cups chicken or vegetable broth 2.5 quarts
4 medium scallions trimmed 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
2 tbsp regular or reduced-sodium soy sauce or tamari
1/2 tsp ground dried ginger
24 ounces frozen chicken Chinese dumplings (2 boxes) or pork, or vegetable stuffed wontons, or pot stickers (10-12 per box)

Instructions

Press the SAUTÉ. Set the for HIGH, MORE, or CUSTOM 400°F and set the time for 10 minutes.
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.
Option 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 3 minutes with the Keep Warm setting off.
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/
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.

From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough

The ultimate INSTANT POT convenience cookbook, with 75 recipes for delicious meals straight from your freezer to the table in minutes, no thawing required. Have you ever come home at the end of a long day, pulled an ice-coated lump of meat out of the freezer, and thought, "Can I eat this tonight?" With this book and your Instant Pot, the answer is a resounding "Yes." Here, you'll find 75 recipes and tons of strategies for cooking quick, flavorful one-pot meals with frozen ingredients, all with zero thaw time and no advance prep necessary. Each recipe gives timings and ingredients for every 6- and 8-quart model of Instant Pot, including the new Instant Pot Max. Just open your freezer, lock on the lid, and cook! You'll be eating dinner in no time. The Instant Pot transformed the way you feed your family. Now you can get even more out of your Instant Pot with these delicious, straight-from-the-freezer, one-and-done meals for every occasion. These satisfying meals include hearty stews and casseroles, savory roasts, healthy sides, and everything in between. You'll enjoy: • Butternut Squash Bisque • Ground Beef Lo Mein • Ziti with Sausage and Peppers • Italian-Style Braised Pork Chops • French Dip Sandwiches • Chicken Fajitas • Sweet and Sour Shrimp • And much more! About the authors: Bruce Weinstein and Mark Scarbrough are the bestselling authors of the Instant Pot Bible, among more than 30 other cookbooks. They are the owners of mediaeats, a culinary production company, were nominees for 2011 and 2015 James Beard Awards, won the 2015 IACP Award, and are the longest-serving columnists on WeightWatchers.com, as well as regular contributors to the Washington Post, Fine Cooking, and Cooking Light.