Instant Pot Easy Dumpling Soup
Ingredients
4 cups vegetable stock
2 cups water
1 tsp ginger, minced
1 clove garlic, minced
1 Tbsp rice wine vinegar
1 Tbsp soy sauce
1 tsp sesame oil
1 tsp chili oil (optional)
Salt & Pepper
16 vegetable won tons (I used Aunty Dai’s from Countdown but any would do)
1/2 C green cabbage, shredded
1/2 C carrots, sliced thinly into matchstick size
2 green onions, sliced thinly
Extra splash of soy sauce for the top if desired
Directions
In the instant pot, add vegetable stock, water, ginger, garlic, rice vinegar, soy sauce, sesame oil, and chilli into the pot. Give it a good stir, seal the lid and pressure cook on high for 3 minutes. That is your broth done. Open the lid, put onto saute so the broth comes to the boil. Add in the frozen dumplings, and any of the vegetables that you’d like cooked (keep some aside to add to the top, it adds a nice crunch if they are raw). Cook until the dumplings are cooked through, (approx. 3 minutes). Serve in a bowl, season with salt & pepper and a dash of soy sauce on the top if desired. Serves 4.
Top tips:
This recipe is to cook in an Instant Pot. However if you don’t have one, you could easily just do this in a normal pot and bring it to the boil (it will just take a wee bit longer). To feed more than four people, buy a bigger bag of Dumplings and add in a few extra. The bigger packed of Aunty Dai’s dumplings has around 20 in it and I cooked them all in the same amount of broth and it worked out fine. Enjoy! Sarah xx
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Sarah X