Asian Dumpling Soup

Author

NuWave

Servings

4

Category

Main Dishes

Ingredients

• 4 c chicken stock
• 2 T Chinese rice wine
• ¼ lb ham, small dice
• 1 T sugar
• 3-inch piece ginger, peeled, thin sliced
• 4 strips orange zest, julienned
• 2 scallions, sliced (green and white, parts separated)
• ½ t sea salt
• ½ t freshly ground black pepper
• 2 carrots, thin sliced
• 1 c button mushrooms, sliced
• 3 Napa cabbage, shredded
• 24 pot stickers (your choice of filling)
• 2 T soy sauce

Directions

1. Add chicken stock, Chinese rice wine, ham, sugar, ginger, orange zest, sea salt, fresh ground black pepper, scallions (white part), mushrooms, and carrots.
2. Close and lock lid, set pressure cooker to "soup", adjust time to 5 minutes, and press "start/stop".
3. When done, quick release and make sure all pressure is released before opening lid.
4. Carefully open lid and add cabbage, dumplings, and remaining scallions (green parts).
5. Close and lock lid and set pressure cooker to "soup", adjust time to 4 minutes, and press "start/stop".
6. When done, quick release and make sure all pressure is released before opening lid.
7. Carefully open lid and drizzle some soy sauce on top. Serve hot.