Dumpling Soup

Winter is finally here.  We even have a little bit of snow.  I don’t mind winter coming late this year, as long as it doesn’t stay late!

I’ve been deer hunting since November 15th, every day except Thanksgiving and one day that I took a nap for a little too long…ha!  I just turned my heater on last week in my blind.  That is very unusual to go this long without heat.  I want to make as little noise as possible though, so I hunt with the window open, so it still gets chilly in there.  Mainly my hands get cold but that’s because I’m texting or reading facebook posts.  Hey, I gotta’ be entertained right?

It worked too, on November 18th I got a nice buck after Veronica sent me some emails that made me laugh.  I was joking with her and some other friends on facebook about it.  Finally, I set my phone down when I heard a ‘crunch’ nearby.  Fifteen minutes later and I had my deer.  So now the joke is to send me funny emails while I’m hunting 😉

For those of you not on facebook, here’s my deer.  If you’re squeamish you may wanna’ scroll past…though it’s not a gross picture at all.Look at my nose, I’m Rudolph!!  (Me, not Santa’s deer) 😉Where am I going with all this?  Well, when I get out of the woods nothing beats a nice, hot bowl of soup.  Today’s recipe is great for weeknights, it comes together quickly and has very little work involved.  And it’s sooo good.  I’ve only made this twice now but, both times I made it for friends and they both enjoyed it.  I need to make it again.  I’m telling you guys, it’s a must try 🙂

Dumpling Soup

4 c. low-sodium chicken broth
4 oz. of diced ham (comes in 8 oz. packages, I just split one and froze the other half).
2 T. dry sherry (my preference) or Chinese rice wine
1 T. sugar
1 (1 inch) piece of ginger, peeled and thinly sliced
4 (3 inch) strips orange zest
1 t. sesame oil
Kosher salt and freshly ground pepper
3 green onions, finely sliced
1 c. sliced button mushrooms
2 medium carrots, thinly sliced
2 to 3 napa cabbage leaves, thinly sliced (optional)
16 thawed chicken, pork or vegetable pot stickers (dumplings)
Soy sauce, for drizzling

You can skip this step and just add the pot stickers to the soup or you can crisp them up, as I do, and then add to the soup.  Heat a little bit of oil in skillet and cook on medium heat for about 3-4 minutes on each side or until golden brown.  Set aside.Combine 2 cups water, the broth, ham, sherry, sugar, ginger, orange zest, sesame oil, 1/2 teaspoon salt and pepper to taste in a large pot.  Cover and bring to a boil over high heat.  Add the green onions, mushrooms and carrots.  Reduce heat and simmer, uncovered, until the carrots are crisp-tender, about 5 minutes.Add the cabbage and the dumplings.  Cover and cook until dumplings are heated through, 4 to 5 minutes.  Remove orange zest and discard.  Divide the dumplings and soup into 4 bowls.  Drizzle with soy sauce, if desired.

Serves: 4

*Note:  If you’re not going to eat all the soup at one sitting, I would suggest leaving out the pot stickers and adding them right before re-heating the soup.  If they stay in the broth overnight, they get soggy and tend to fall apart.

Adapted from Food Network Magazine

Advertisements

About Suzie

My name is Suzie. I'm married and have a son in the Army. I enjoy cooking, country life, reading and my animals, hence the name of this blog. My two German Shepherds are underfoot anytime I'm cooking ;) Oh, I'm also addicted to Food Network Channel.
This entry was posted in Soups and tagged , , . Bookmark the permalink.

26 Responses to Dumpling Soup

  1. Jay says:

    I haven’t had dumplings since I was a little kid. My mom used to make them but when my parents split up my stepdad hated dumplings so she never made them again.

    These look good 🙂

    • Suzie says:

      Jay, if you’d like to try them…Wal-mart sells them (and probably other stores) by the bag (frozen) for like $5 for a decent size bag. The soup is really good 🙂

  2. I never thought to put potstickers in a soup! I have some Trader Joe’s pork ones in my freezer. I just might have to give this a try.

  3. Jane says:

    That does sound so good! I love your Christmasy header too! Although I will admit to being jealous about your snow .. I live at 9000 feet in Colorado, and no snow here yet! (at least that has stuck around ..) Have a great day!

  4. Holy cow does that soup sound amazing! congrats on the deer!

  5. Haha never thought I would be lucky enough to meet Rudolf 😉
    These dumplings look so warming!

    Cheers
    Choc Chip Uru

  6. Veronica says:

    When I saw the title, I was hopeful it meant you finally figured out how to make the perfect dumplings you’ve been seeking! Well, this sounds almost as good. 🙂 I think you shared this one on Facebook back in my skinny days, am I right? I’ve been wanting to make it ever since and now I think I know where to find the dumplings. That last photo is so pro, love it. Oh, how did you kill your deer? Is that lump on his side where the bullet is?

    • Suzie says:

      Ahhh…I knew someone would think that V!! No, I have not mastered the elusive dumpling yet. One day, one day 😉 I shared the tortellini and sausage here on fb before but, this is a fairly new recipe. Um…if you really want to know the “lump” on his side is where the bullet exited. I shot him in the other side. We just got him back tonight (after being processed) and got 42 lbs. of meat…woot!! 🙂

      • Veronica says:

        Neener neener nneeeeeener I was right and you were WRONG DIDDLY WRONG WRONG WRONG! (How’s that for annoying?) I just went to my saved recipes and this exact recipe is saved from when you shared it on Facebook on January 25, 2011 so there ya go. I’m tellin ya, I remember recipes. FACE! (can you tell I very rarely am right by the overdoing of my rightness? lol)

        Glad you showed the exit side! Or was it not too bad on the other side either? That’s a lot of meat!

        • Suzie says:

          Lol!! You crack me up!! I must have deleted it from my fb, cuz I can’t find it. But, if you say I posted it than, I’m sure I did!! I didn’t know it’s been that long since I’ve made it though! Time does fly. As far as the salt (in both recipes) I have tweaked them too. This one is tweaked to perfection (in my book) now, the tortellini one just needs low-sodium broth 🙂 (Also, water may be added). P.S. I’m glad to know you save my recipes and look out for me so much…hee hee…you lil devil you!! 😉

          Now, I really have to giggle. The “exit” side of a bullet wound is the worse side. Why? because the bullet explodes and leaves a bigger hole. You wouldn’t even know from his other side that I hit him!! It was a clean exit though…and I will leave it at that. We are on a food blog right? Lol! Only you, could get me talking about deer killin’ V on a food blog (which, by the way, I can do 24/7…I know, I’m so weird!!) ha ha ha!! xoxo

        • Veronica says:

          I promise you did, and I even remember you mentioning me by name in the forward b/c you knew I was only eating lighter recipes so you had pity on me. lol I know time flies, it’s crazy. I have saved a lot of your recipes but I really need to start making them! They all look good to me. LOL, sorry I got you talking deer killing on your food blog! It doesn’t bother me in the slightest-I highly respect you for hunting and killing your own meat and the humane way he died makes it not gross in my book. I won’t even talk about the other kind of meat cuz that’s what’s gross to me, all the suffering. peace out!

  7. Rhonda says:

    Congrats on your buck!! I grew up in Western PA where buck season just started yesterday, so of course all the kids had school off 🙂 That soup looks great, I never thought to use potstickers like that!

  8. biz319 says:

    Looks delicious – and I like the fact that you browned the dumplings before adding them to the soup. I’ll leave the mushrooms out of mine though. 😀

    • Suzie says:

      Biz, I can be picky (don’t mean that in a bad way re: you) about certain things too. I don’t like mushrooms at ALL but, I do like the taste of them cooked in the soup…I just don’t eat them. I use them in other recipes too, I like the flavor but, it’s the texture that makes me wanna’…well you know 😉 I would never make it on Food Network!

  9. First off, you are so hardcore and I LOVE IT! Secondly, your dumplings sound so juicy and appetizing and what a great idea to let them go swimming in the rich broth—finally, I LOVE your babies headlining in your border—they’re like super model pups!!

    • Suzie says:

      You and Veronica both use hardcore…it cracks me up! 😉 I’m just a northern girl who loves to hunt and fish. If the apocalypse occurs y’all will want me on your side…ha ha ha!! My fur-babies are lil models aren’t they…I just love them! Oh and Veronica snuck in and made me that surprise header too…I was so happy 🙂

  10. MisBehaved Woman says:

    Congrats on such a gorgeous kill! Man oh man do I miss fresh venison…
    The soup looks delish & if I leave out the shrooms, even the brat might like this. Thanks for another great idea 🙂

    • Suzie says:

      Thank you! I was telling Veronica (above) that I got 42 lbs. of meat from him. If you lived closer I’d share some venison with you 🙂 Good thing I have 2 freezers! I hope you try the soup, it’s delish and something we don’t have every day.

  11. Joanne says:

    It is FREEZING here today! I could totally use a good bowl of this soup!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s