The Kitchn: Souped-up dumplings go from freezer to table in a flash
1/4 teaspoon red pepper flakes
1 (13- to 14-ounce) can coconut milk
2 tablespoons fish sauce
1 teaspoon granulated sugar
12 ounces frozen Asian dumplings, such as wontons, pot stickers, or gyoza
8 ounces cremini mushrooms, sliced 1/2 inch
4 ounces snow peas
2 tablespoons freshly squeezed lime juice (from 1 medium lime)
Coarsely chopped fresh cilantro, for garnish (optional)
Place the broth, ginger, zest, salt, and pepper flakes in a 4-quart or larger saucepan or pot over medium heat and bring to a boil. Cover and simmer for 5 minutes for the flavors to infuse.
Add the coconut milk, fish sauce and sugar, and bring back to a simmer uncovered. Add the dumplings, mushrooms and snow peas, and simmer, stirring occasionally, until the dumplings are cooked through according to package directions.
Remove from the heat and stir in the lime juice. Taste and season with more salt, fish sauce, pepper flakes or lime juice as needed. Serve immediately, garnished with cilantro if desired.
Recipe notes: Leftovers can be stored in an airtight container in the refrigerator for up to four days. The soup may separate when chilled. Reheat gently and stir to recombine.
(Christine Gallary is food editor-at-large for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)
