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Before you jump to Mike's Chinese Pork & Mushroom Dumpling Soup recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.
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We hope you got benefit from reading it, now let’s go back to mike's chinese pork & mushroom dumpling soup recipe. You can have mike's chinese pork & mushroom dumpling soup using 35 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Mike's Chinese Pork & Mushroom Dumpling Soup:
- Prepare FOR THE DUMPLINGS
- You need 1 Bag (30 Count) Pork & Mushroom Dumplings [frozen - to be added last]
- Use FOR THE BROTH LIQUIDS/SEASONINGS
- Use 5 (14 oz) Cans Beef Or Pork Broth [I use beef]
- You need 2 tbsp Thai Kitchen Fish Sauce
- You need 2 tbsp Garlic Chile Sauce [I use Siracha]
- Provide 1 Pinch Fresh Ground Black Pepper
- Get 1/2 tbsp Fresh Lime Juice
- Provide 1 1/2 tbsp Granulated Sugar
- Take 1/2 tbsp Rice Wine Vinager
- Prepare 1 tbsp Light Soy Sauce
- Get FOR THE HERBS & VEGETABLES:
- Use 5 Thai Chilies [minced]
- You need 2 LG Jalapeños [sliced]
- Take 6 LG Garlic Cloves Or 1/3 Cup [smashed & fine minced]
- Use 2 tbsp Minced Lemon Grass
- Take 2 Cups Fresh Mushrooms [rough chop - i used oyster mushrooms]
- Prepare 1/2 Cup Canned Bamboo Shoots
- Take 1 Cup Fresh Bean Sprouts [left whole + 1 cup reserved]
- Get 1 Cup Fresh Snap Peas [left whole]
- Take 3/4 Cup Purple Onions [thin sliced or chopped green onions]
- Use 1/2 Cup Canned Water Chestnuts [left whole]
- Use 1 Cup Canned Baby Corn [cut in half if too large]
- Get 1 tbsp Fresh Ginger [chopped matchbook style]
- Provide 1/3 Cup Fresh Diakon Radishes [chopped matchbook style]
- Get 1/2 Cup Fresh Thai Basil [must be Thai - leaves left whole - to be added last + reserves for garnish]
- Take FOR THE OPTIONS & GARNISHMENTS:
- Take Fresh Carrots [sliced matchbook style - to be added to your broth while simmering]
- Take Additional Garlic Chile Sauce
- Use Additional Fresh Thai Basil
- Take Green Onions [chopped]
- Get Chilled Pickled Ginger [a MUST try!]
- Prepare Fresh Cilantro Leaves
- Get Red Pepper Flakes
- You need Lime Wedges
Steps to make Mike's Chinese Pork & Mushroom Dumpling Soup:
- Here's what you'll need.
- This is a great dumpling brand. You can find this, as well as all other ingredients listed in your local Asian market. It's also much cheaper to shop there. This entire dish - enough to feed four - cost less than $10.00.
- Mix everything in the FOR THE BROTH LIQUIDS/SEASONINGS section and bring broth to a gentle simmer.
- Chop and prepare everything in the FOR THE HERBS & VEGETABLES section. - - Add everything to your simmering broth except for the dumplings, Thai Basil and 1 cup reserved bean sprouts. And OPTIONS. - [unless you opt for the carrots] - - Allow your vegetables and herbs to simmer for 30 minutes.
- Bring pot up to a steady boil and add your frozen dumplings and your reserved 1 cup of sprouts. It's important your reserve your 1 cup sprouts be added last for texture, bite and snap.
- At 10 minutes in to your dumpling boil, add your Thai Basil. Then simmer 5 minutes longer. This is another important step. The fresh Thai Basil will add to the sweetness. - - Stir constantly as so your dumplings don't stick together. Because they will. Also, stir from the bottom as to not break up your dumplings. - - You'll know your dumplings are fully cooked when they float. - - Know your soup will thicken up with the addition of your dumplings.
- Serve immediately with sides of fresh lime wedges, fresh Cilantro leaves, garlic chilie sauce, soy sauce, fish sauce and fresh Thai Basil. - - Thai Basil really does make this dish! So does the chilled pickled Ginger! Try just one hot dumpling with chilled pickled ginger on it. I swear, it's a freaking life changer! - - Enjoy!
Place the pork in a bowl with the soy sauce, sesame oil, five spice, garlic, ginger and honey. Heat half the oil in a frying pan over a medium heat. Add the pork with a slotted spoon and fry until almost cooked. This dish is called Char Siu in Cantonese dialect, or Chashao (叉烧) in Chinese language. It is of Cantonese origin where marinated skewers of pork meat or pork belly are barbecued to charred, savory, and sticky sweet perfection.
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