Some nights are just not cooking nights. I come from work late, tired, perhaps after cooking all day, and the last thing I want to do is make myself a meal before crawling into bed with a glass of wine to watch Friday Night Lights. Sometimes I reach for leftovers, or homemade yogurt and granola, or just a hunk of cheese and some crackers, but I often reach into my freezer and pull out a giant bag of frozen dumplings. I buy my dumplings (vegetable or kimchi ) in giant bags at HMart, and sometimes they are a lifesaver. I usually fry them with garlic chips and make a quick dipping sauce, but sometimes I make a quick, comforting broth and put them in soup.
Obviously, this broth could be made more complicated (and have more depth of flavor) with the additions, but this recipe is meant for quickness! You can make this broth on the stove, then add the frozen dumplings and heat until they are soft, or package the broth in a mason jar and take it to work, frozen dumplings separate, for a quick lunch.
Dumpling Soup Broth
serves 4
I Tbs minced ginger
2 cloves minced garlic
2 shallots, minced
2 tsp. vegetable oil
4 cups water
1 cube porcini mushroom bouillon
1 Tbs. low-sodium soy sauce
1 finger of fresh lemongrass, sliced finely or smashed (or 1/2 tsp. dried)
3 dried red thai chilies, or 1/2 tsp. chili paste
dash of chili sesame oil
dash of rice wine vinegar
Heat the oil in a medium sauce pan and fry the ginger, garlic, shallots and fry until golden. Add the water, lemongrass and bouillon, stirring until dissolved. Add the crushed chili peppers, or chili paste, if using, and whisk. Add the soy sauce, and then the frozen dumplings, and simmer until the dumplings are soft. Add a splash of sesame oil and rice wine vinegar to finish. Garnish with chopped scallion, sesame seeds, or more fried shallots.
