Dumpling Soup

Ingredients

• 1 cup button mushrooms sliced
• 2 medium carrots thinly sliced
• 1 piece ginger peeled thinly sliced
• 0.3 pound thick- ham diced
• 4 servings kosher salt and pepper freshly ground
• 4 cups chicken broth low-sodium
• 2  to 3 napa cabbage leaves thinly sliced
• 4 strips orange zest 
• 2 tablespoons rice wine dry chinese
• 2  scallions white green separated sliced
• 24  pot stickers soy sauce frozen for drizzling
• 1 tablespoon sugar 

Equipment

• bowl
• pot

Directions

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. Cover and bring to a boil over high heat.
2. Add the scallion whites, mushrooms and carrots. Reduce the heat and simmer, uncovered, until the carrots are crisp-tender, about 4 minutes.
3. Add the cabbage, dumplings and scallion greens. Cover and cook until the dumplings are soft and heated through, 4 to 5 minutes. Divide the dumplings and soup among bowls.
4. Drizzle with soy sauce, if desired.
5. Photograph by Antonis Achilleos