A great way to enjoy leftover dumpling is to pop them into a simple soup. Grab whatever stock you have on hand, (fresh is best) add a little salt and pepper, some herbs or veggies if you have them handy, a touch of soy sauce and simmer it on the stove top until it is piping hot. Drop in your cold dumplings and let them simmer for a couple of minutes, than gobble those little beauties down. Two of my favorite comfort foods, soup and dumplings, in one satisfying bowl, prepared in 10 minutes or less. You can't beat that with a stick.
If you aren't feeling creative, or you'd like to plan on having some ingredients on hand to make this the day after your dumpling dinner, use this simple recipe to make up your quick soup.
- 2 cups chicken stock or broth
- 5 or 6 dumplings (Use Pork, Mushroom & Scallion Dumpling Recipe or Chinese Dumpling Recipe)
- 2 teaspoons soy sauce
- 1/4 cup scallions, sliced
- 1/2 cup shredded cabbage, or cole slaw mix
- salt & pepper to taste
- a dab of siracha sauce, if you like things spicy
Bring the stock to a low simmer, and season it to taste using the salt, pepper, and soy sauce. Season and saute the cabbage and scallions for a minute or two with a little veggie or sesame oil, then add it to the broth. Drop in 5 or 6 dumplings and let them simmer with the soup for 2 – 3 minutes, just until heated through. Remove from the heat and eat immediately. This recipe makes one lunch, but can be doubled, tripled, etc. for larger batches.