SOUP DUMPLINGS COSTCO RECIPES

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EASY GYOZA SOUP (KOREAN DUMPLING SOUP) - RADICAL STREN…



Easy Gyoza Soup (Korean Dumpling Soup) - Radical Stren… image

An easy gyoza soup recipe made quick using frozen gyoza dumplings (from Costco or Trader Joes). Healthy and full of flavour.

Provided by Rach

Categories     Main Course

Prep Time 20 minutes

Cook Time 10 minutes

Yield 8

Number Of Ingredients 17

8 cups chicken broth
1 lb lean ground pork (optional)
2 cups shredded cabbage or cabbage slaw mix
2 large carrots (coined)
2 large stalks of celery (sliced)
1 white onion (sliced)
6 cloves of garlic (minced)
2 tbsp fresh ginger (minced)
1 lb gyozas, potstickers or dumplings (Costco or Trader Joes)
¼ cup hoisin sauce
½ cup soy sauce
2 tbsp sesame oil
¼ cup rice vinegar
2 tablespoons chili garlic sauce (optional)
Salt and pepper to taste
Green onions for garnish
Sriracha sauce for garnish (optional)

Steps:

  • Add vegetables to a large sautee pan or large heavy bottomed soup pot and cook until soft.
  • Add garlic and ginger and cook 2-3 more minutes.
  • Set aside.
  • Cook ground pork, if using (this can be made meat free). Drain.
  • Add pork and vegetables to a large soup pot.
  • Add in broth, soy sauce, hoisin, chili garlic sauce, and rice vinegar.
  • Dump in gyozas, dumplings, or poststickers.
  • Let simmer for 10 minutes or so and carefully taste for seasoning.
  • Add sesame oil, additional salt and pepper to taste, and additional hoisin or vinegar, depending on your tastes.
  • Top with green onions and sriracha to garnish.

Nutrition Facts : ServingSize 1 serving, Calories 323 kcal, CarbohydrateContent 24 g, ProteinContent 29 g, FatContent 25 g

PORK SOUP DUMPLINGS RECIPE | MOLLY YEH | FOOD NETWORK



Pork Soup Dumplings Recipe | Molly Yeh | Food Network image

Xiao long bao, or soup dumplings, are Chinese steamed dumplings that have soup inside of them. They are like magic! I grew up eating these with my family at our favorite dim sum restaurant in Chicago's Chinatown and later learned how to make them by combining my family's go-to pot sticker recipe with the secret ingredient: soup gelatin, which melts down into soup once the dumplings are cooked.

Provided by Molly Yeh

Total Time 2 hours 40 minutes

Cook Time 1 hours 30 minutes

Yield 32 dumplings

Number Of Ingredients 15

3 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons kosher salt 
1/2 cup boiling water 
1/2 cup cold water 
1 3/4 cups chicken stock
1 tablespoon soy sauce 
One 1/4-ounce envelope gelatin powder (about 1 tablespoon) 
1 pound ground pork
1/2 teaspoon kosher salt 
2 tablespoons soy sauce, plus more for serving 
1 tablespoon finely grated fresh ginger 
1 tablespoon sambal oelek, plus more for serving 
1 tablespoon sesame oil 
1 tablespoon rice vinegar, plus more for serving 
4 scallions, finely chopped 

Steps:

  • For the wrappers: Combine the flour and salt in a large bowl and create a well in the middle. Add the boiling water and mix it in with a spatula, then incorporate with your hands until you have a mealy, shaggy mixture. Mix in the cold water and bring everything together into a dough, then turn it out onto a work surface and knead, adding additional flour if it gets too sticky to work with, until you have a smooth and slightly sticky dough, 7 to 10 minutes. Cover with plastic wrap or a damp towel for 30 minutes while you make the filling.
  • For the soup: Heat the chicken stock, then add the soy sauce and gelatin powder. Whisk to combine. Pour into a shallow dish and chill until set, around 1 hour. Break up the gelatin by fluffing with a fork. Set aside. 
  • For the filling: Put the pork in a large bowl and sprinkle on the salt, then add the soy sauce, ginger, sambal oelek, sesame oil, rice vinegar and scallions. Mix everything together with your hands (don't overmix), then set up your dumpling folding station. 
  • Line a sheet pan with parchment paper and dust with flour. To assemble the dumplings, divide the dough into 32 balls and keep them covered when you're not working with them. Roll them out into 3 1/2- to 4-inch circles, flouring the surface as needed. Place 1/2 tablespoon pork filling in the center of each circle and 1/2 tablespoon soup gelatin on top of the filling. Fold up the edges of the dumpling and pinch everything in the center. Repeat with the remaining dumpling wrappers and filling and place on the lined sheet pan.
  • To steam the dumplings, line a bamboo steamer with cabbage leaves or parchment paper with a few holes cut out. Place the dumplings in the steamer, leaving a little bit of room between them, then set the steamer over a pot of boiling water. Steam in batches until cooked through, 8 to 10 minutes. Alternately, line a plate with cabbage leaves or parchment paper. Place in a pot of boiling water, making sure the water doesn't cover the plate (you will need about 1/2 to 3/4 cup). Cook 8 to 10 minutes.
  • Let cool slightly, then enjoy with a sauce of equal parts vinegar and soy sauce with sambal oelek to taste. 

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