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Shrimp-and-Chive-Dumpling Soup Photo: Johnny Miller

Shrimp-and-Chive-Dumpling Soup

These wontons trade the typical pork filling for one made with shrimp. Like all cabbages, bok choy (served on the side) has great stores of disease-fighting phytochemicals.

Martha Stewart Living, April 2011 http://www.marthastewart.com/132498/shrimp-and-chive-dumpling-soup
5
Rated
100100(2)2
  • Prep Time 15 minutes
  • Total Time 1 hour 20 minutes
  • Yield Serves 4

Ingredients

    • <b>For the dumplings</b>
    • 4 ounces shrimp, peeled and deveined
    • 2 teaspoons finely grated peeled fresh ginger
    • 2 teaspoons thinly sliced fresh chives
    • 16 store-bought round wonton wrappers
    • <b>For the soup</b>
    • <a href="/recipe/vegetable-stock-broth">Vegetable Stock</a>
    • 1 small Thai chile, halved and seeded
    • 1 whole star anise
    • 2 ounces shiitake mushrooms, thinly sliced (1/4 cup)
    • 3 tablespoons low-sodium soy sauce
    • 2 large radishes, trimmed and thinly sliced
    • 1 teaspoon thinly sliced fresh chives
    • <b>For the bok choy</b>
    • 4 heads baby bok choy (8 ounces), quartered
    • 3 tablespoons water

Directions

  1. Make the dumplings: Coarsely chop shrimp and ginger in a food processor. Transfer to a bowl. Stir in chives. Mound 1 teaspoon in center of each wrapper. Moisten edges with wet fingertips; fold over, pressing to seal. Cover with a damp paper towel; refrigerate until ready to use (up to 3 hours).
  2. Make the soup: Bring stock, chile, and star anise to a simmer in a medium saucepan. Cook for 5 minutes. Add dumplings. Simmer until tender, 3 to 4 minutes.
  3. Meanwhile, make the bok choy: Steam bok choy in water in a skillet over high heat, covered, until tender, about 3 minutes.
  4. Stir mushrooms, soy sauce, radishes, and chives into soup. Serve soup with bok choy on the side.

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