I threw this together because I knew I was making shrimp chips and I love dipping them in soup. We didn’t have any wonton wrappers or extra shrimp laying around but I did have a few frozen dumplings. The resulting dish is a little Sandra Lee in its semi-homemade-ness, but it tasted good.
1 quart homemade pork stock
about 2 cups chicken stock
3-4 stalks bok choy, chopped
2 scallions, sliced
1 tsp soy sauce
1 tsp fish sauce
1 tsp sesame oil
1 spoonful ginger paste
dash rice vinegar
about 8 frozen Asian dumplings (I used pork and leek dumplings)
Cook dumplings according to package directions.
Whisk together soy sauce, fish sauce, sesame oil, ginger and rice vinegar into a small bowl.
Heat pork and chicken stock to a boil. Add soy sauce mixture and reduce to simmer. Taste broth and adjust seasoning if needed.
When you’re about ready to eat, stir scallions and bok choy into broth and cook until just tender. Add dumplings, heat through and serve.
Makes about 4 servings soup, at 4-5 points per serving.