Looks like a soup. Fills like a stew. Makes a perfect cold-weather supper! And if you’re like me, you already have most of the ingredients in the house. If, that is, you’ve caught the Asian Food ‘Bug’, and stock-in Eastern cuisine staples…
I wish I could take credit for this one. It’s right in the centre of my culinary wheelhouse! But it took a canny Delish! contributor to put two and two together and come up with… A veritable ’22-out-of-10′!
What a concept!
And I don’t mean a Trump ‘concept of an idea’, either. I’m certain this one came fully-formed and perfect, all in one ‘lightbulb’ moment.
There are many factors that make this dish special. First, it has universal appeal, even if it does sprout from Asian roots. Second, you can flavour and season it to suit your personal preferences.
After that… There’s the charm and mystery of Chinese ‘Potsticker’ dumnplings. You don’t know what’s in them until you take a bite – unless you bought them, or made them yourself!
Not to mention the colour and substance that classic Asian veggies such as Bell Peppers, Chinese Broccoli, Carrots, Button Mushrooms, and Onions can add.
What you do
In a pot or Dutch Oven large enough to accommodate the volume of soup you want to make, pour a tablespoon of Canola, or other high-temp, flavourless oil. Toss in your spies and ‘toast’ them for a couple of minutes – until the aroma begins to rise. Then toss in however much Garlic you want, finely chopped, and sauté it until you can just smell it over the spices. The whole operation might take 2-3 minutes, max.
Add 1/3 cup / 85 ml of Miso paste for each Litre of soup you’re making. Stir in with the spices and garlic as it ‘melts’.
Then add 3 cups water for each Litre of soup you have planned. Stir in the previous contents of the pot and bring to a gentle simmer.
Add the veggies…
While the Miso broth is simmering… Core and cut the peppers into sticks; slice the Carrots into thin ‘coins’; halve or quarter the Mushrooms; Sliver the Onions. Once the Miso has completely integrated itself into the broth, add a dash of Light Soy Sauce for a Chinese version. Or, add the same dash of Soy plus a dash of Fish Sauce for a Thai version. Or… You could add a little chopped Kimchi plus the Soy for a Korean version.
Enter, the Dumplings…
The Potstickers can be purchased – in any of half a dozen or more stuffing ‘flavours’ – at almost any large supermarket. Certainly at any Asian Market. One way or the other, there will be a source near you. The dumplings usually come frozen. So you’ll have to thaw them (covered) in the microwave, or just leave them (covered) in the fridge overnight. Use as many as you want. You’ll get to know exactly how many after a few times through
Here’s the real secret of this dish: In a classic Asian world, you’d probably have to start the day be-fore, making the Potstickers from scratch. Now, you can do with millions of Asian cooks do: Use the frozen ones. I can attest, from considerable history an experience with them, that they’re every bit as good as homemade. And the price works out somewhat cheaper, per dumpling, than if you bought all the ingredients to make them yourself.
Add the dumplings about 10 minutes before you want to serve the soup. They’ll cook to perfection at the same gentle simmer you’ve been maintaining for the past half hour or so.
Garnish the traditional Asian way – with chopped scallions!
My take
Let your imagination take the helm!
And leverage your existing knowledge of ‘souping’ and Asian flavouring to make a soup, or a whole bunch of Asian Soups, that are all your own! Just choose your Asian culinary destination, pick the appropriate Potstickers, and be ready to sit down to a warm, favourful, filling supper in 30 minutes or less…
~ Maggie J.