Shortcut Asian Dumpling Soup

• 1/2 teaspoon light brown sugar
• 1/2 tablespoon rice wine or 1/2 tablespoon dry sherry
• 1/2 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 garlic clove, crushed
• 1 teaspoon finely chopped scallion
• 1/2 teaspoon finely chopped fresh ginger
• 3 cups chicken stock or 3 cups vegetable stock
• 0.5 (16 ounce) bag frozen asian dumplings (I like the veggie and thai shrimp gyoza from trader joes)
• 1 egg (optional)
• black pepper

1. In a medium pot saute garlic and ginger in oil for a minute or two. Add broth, soy sauce, sugar and rice wine, Bring to a boil. Add dumplings and boil 5 more minuted over medium-low.
2. If using egg, beat with fork till frothy. Slowly pour into boiling soup in a thin stream, creating cooked ribbons of egg.
3. Remove from heat and garnish with scallions and pepper.

light brown sugar, rice wine, soy sauce, sesame oil, garlic, scallion, fresh ginger, chicken stock, frozen asian, egg, black pepper

Taken from www.food.com/recipe/shortcut-asian-dumpling-soup-485082 (may not work)