Chinese Dumpling Soup
By :From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough
Print Recipe
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.
Votes: 7
Rating: 4.57
Rate this recipe!
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)
Votes: 7
Rating: 4.57
Rate this recipe!
Instructions
  1. Press the SAUTÉ. Set the for HIGH, MORE, or CUSTOM 400°F and set the time for 10 minutes.
  2. 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.
  3. Option 1 Max Pressure Cooker
    Press Pressure cook on Max pressure for 3 minutes with the Keep Warm setting off.
  4. 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/
  5. 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.

6 replies
  1. Allyrn
    Allyrn says:

    Excellent. I did add more spices, as my favourite resturant does, and it is excellent. Very easy to make. Try with Onion Cakes.

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