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Easy Scallops Alfredo
Chinese Dumpling Soup
| By : |
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.
| 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 )
Ingredients
|
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
• For a more savory flavor, add up to
• For more heft, stir
• Garnish the servings with sambal oelek or another chunky red chile sauce, if desired.
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."
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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.
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Wonderful!
Very easy and super delicious!
When I do the quick release in step 5, the soup sprays everywhere out the valve. Any advice?
Tried this twice. Tastes good, but the dumplings always fall apart.
This looks ridiculously easy, what a great idea. I’m going to try it this weekend.
Excellent. I did add more spices, as my favourite resturant does, and it is excellent. Very easy to make. Try with Onion Cakes.
Soooo good!
I swapped the ham with my own smoked brisket and it is phenomenal and easy!
Stunningly easy, tasty and perfect for a cold night to warm you up and enjoy seconds.
Just got my Instant Pot yesterday and this was the first thing I’ve ever made in it. Turned out amazing, whole family asked for seconds. I cant believe how easy it was to make something so amazing!
Amazingly easy to make! And more importantly, very tasty! I added chopped brussel sprouts for extra veggies/nutrition. I wiil definitely make this again, even as a side dish to a larger meal for company.
Dumplings were overcooked mush. About a cup if not more soup sprayed out the top during pressure release. Cooking times need to be adjusted