Dumpling Soup

• 4 cups low-sodium chicken broth
• 1/4 pound thick-sliced ham, diced
• 2 tablespoons dry sherry or Chinese rice wine
• 1 tablespoon sugar
• 1 1 -inch piece ginger, peeled and thinly sliced
• 4 3 -inch strips orange zest
• Kosher salt and freshly ground pepper
• 2 scallions, sliced, white and green parts separated
• 1 cup sliced button mushrooms
• 2 medium carrots, thinly sliced
• 2 to 3 napa cabbage leaves, thinly sliced
• 24 frozen chicken or vegetable dumplings or pot stickers
• Soy sauce, for drizzling (optional)

1. Combine 2 cups water, the broth, ham, sherry, sugar, ginger, orange zest, 1/2 teaspoon salt, and pepper to taste in a large pot.
2. Cover and bring to a boil over high heat.
3. Add the scallion whites, mushrooms and carrots.
4. Reduce the heat and simmer, uncovered, until the carrots are crisp-tender, about 4 minutes.
5. Add the cabbage, dumplings and scallion greens.
6. Cover and cook until the dumplings are soft and heated through, 4 to 5 minutes.
7. Divide the dumplings and soup among bowls.
8. Drizzle with soy sauce, if desired.
9. Per serving: Calories 256; Fat 9 g (Saturated 3 g); Cholesterol 56 mg; Sodium 1,011 mg; Carbohydrate 24 g; Fiber 3 g; Protein 18 g
10. Photograph by Antonis Achilleos

lowsodium, ham, sherry, sugar, ginger, orange zest, kosher salt, scallions, button mushrooms, carrots, cabbage, chicken, soy sauce

Taken from www.foodnetwork.com/recipes/food-network-kitchens/dumpling-soup-recipe.html (may not work)