Dumpling Soup and Scallion Pancakes

 

Dear Readers, 

I love it when you comment. When you take the time to comment, please add your name to the comment section. I have not been able to figure out when some commenters are listed as Anonymous and others are not, Thank you.

If you would like to follow this blog, you will find the sign-op in the sidebar. If the sidebar is not showing up in your view, go to the bottom of the post and tap HOMR.

Easy Dumpling Soup

Ingredients

2 quarts chicken broth

4 tablespoons of low-sodium soy sauce

2 garlic cloves, minced

1 tablespoon freshly grated ginger

2 cups chopped bok choy

12 Store-bought frozen pork or chicken dumplings

1 heaping tablespoon sesame oil

6 green onions diced

Hot sauce

Directions

In a large pot, bring the chicken broth, bok choy, soy sauce, and grated ginger to a boil. 

After boiling for a few minutes, carefully add in your frozen dumplings. Let the dumplings cook for about 4 minutes, or until 

warmed through. Turn off the heat.

Drizzle the sesame oil over the top and scatter the diced green onions over the top as well. Serve and enjoy immediately.

Don't forget the hot tea.

Chinese Scallion Pancakes

Ingredients

2 cups all-purpose flour

1 ⅔ cups water

¼ cup pure sesame oil

¾ teaspoon salt

2 bunches scallions (green onions/salad onions) (about 10)

oil - for cooking

Directions

Mix the flour, water, sesame oil, and salt in a large bowl using a whisk until smooth. Set aside.  

Wash and finely chop the scallions, discarding the roots and the tips of the green tops. Using your fingers, quickly break apart the chopped scallions to separate the layers. Mix into the batter. 

Heat about 2 teaspoons of oil in a large frying pan on medium-high heat. When the pan is hot, swirl the oil around so it coats the pan. 

Quickly ladle on the batter in the shape of a ring, then immediately use a spatula to spread the batter to fill the ring, and spread the batter outward to make the pancake into a circle (I use about ¾ cup of batter for each pancake on a 10-inch pan). The batter will cook quickly on the hot pan, so just spread it around as much as you can. 

Cook the pancake for about 4 minutes, periodically lifting the pancake up to check if the bottom has browned. When the scallion pancake has browned on the bottom, lift the pancake up with a spatula, quickly add a bit more oil to the pan, and flip the pancake. 

Cook for another 4-5 minutes until the bottom is browned. Remove from heat and set on an oil-absorbing paper (or paper towel) to remove the excess oil. Repeat with the remaining batter. 

Dipping Sauce

1/4 cup of soy sauce

2 tbsp rice vinegar

1/4 cup of water

2 tsp sugar

1 tbsp green onions, diced

1 clove of garlic, minced

1/4 tsp fresh ginger, minced

2 tsp sesame oil

1/4 tsp sriracha

Mix together in a serving bowl.