Chinese Dumpling Soup

1 bunch green onions including tops
1/4 cup water chestnuts
1 10 oz. package frozen spinach, or 3 stalks bok choy
1 egg
1 tablespoon soy sauce
1/2 pound lean pork, ground
1 4 oz. can canned shrimp, drained
2 teaspoons fresh ginger root, grated – or may substitute 2/3 teaspoon ground ginger, (optional)
1 10 oz. package won ton, skins, dumpling wrappers, pot sticker wrappers

3 15 oz. cans low sodium chicken broth or stock
1 stalk bok choy, or fresh spinach – coarsely shredded
1 cup fresh mushrooms, sliced
1/2 cup bamboo shoots
1 6 oz. package frozen pea pods, cut in half diagonally
4 green onions including tops – sliced for garnish


Chop onion, water chestnuts, and spinach (or bok choy) until fine. Add egg, soy sauce, ground pork, drained canned shrimp, and ginger root (if used). Mix well. Place a spoonful of filling in center of each wrapper. Moisten edges, fold over and seal. (**For won tons see below)


Fill large pan with 2 quarts of water. Bring water to a boil. Drop dumplings in, stir gently to prevent sticking. Bring water back to a boil, add 1 cup cold water and bring back to a boil a second time. Drain.


Combine chicken broth or stock, coarsely shredded bok choy or spinach, sliced mushrooms, bamboo shoots, pea pods, and precooked dumplings. Bring to a boil, simmer 5-6 minutes. Garnish with green onions.

** Wrapping won tons: Place wrapper with point facing you. Place filling on lower half of skin. Fold point over and roll filling inside until about 1 inch of opposite point remains. Grasp the right and left hand corners and fold down and under filling. Moisten corner and seal points underneath filling.


Prepare dumplings. Heat 2 tablespoons oil in frying pan. Brown one side then add 1/4 cup water, cover and cook until water evaporates. Serve dipped in 1/4 cup soy sauce to which has been added 2 tablespoons water, 1 tablespoon vinegar, and 2-3 cloves minced garlic.

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