Is it Authentic Pork Dumpling Soup?

Authentically delicious. I used a soup base that could come from Asian cuisine, as do the pot stickers, but then I used a ton of Tony Chachere’s, and threw in some potatoes because I had them on hand. So it’s not authentic to any one culture but this pork dumpling is delicious and that’s all that really matters some days.

Recipe Sites, Am I Right?

This is not a recipe site where you have to read a whole bunch of nonsense before getting to the recipe so I’ll get straight to it. The base ingredients are pretty easy to have on hand. The true star of the show here is the frozen pork pot stickers. I got mine from Trader Joe’s. Your pork dumpling soup will cook up super quick, perfect for a night when you’re bone tired from work and don’t want to stand over the stove. Throw the ingredients into the pot to simmer for a bit, and go put your feet up. It all comes together in about 30 minutes.

Ingredients

• 5 or 6 yellow potatoes, diced
• one yellow or white onion, diced
• 5 carrots, chopped on the diagonal into large pieces
• one package of baby bella mushrooms, halved
• one bag of baby spinach
• one package of pork pot stickers
• 48 fl oz chicken stock
• ~1 1/2 cup water (to taste)
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• orageno
• Tony Chachere’s Creole seasoning to taste
• salt and pepper to taste
• 1 tbsp cooking oil

Cooking Instructions

Heat oil over medium-high heat. Chop the onion and when the oil is hot, saute the onions until translucent and aromatic.

Chop potatoes, carrots, and mushrooms. Add them to the mixture. Add salt & pepper to taste. Saute for 1-2 minutes.

Add chicken stock, soy sauce, and sesame oil. Add dry seasonings. I use Tony Chachere’s on just about everything because it’s a nice general blend of seasoning. I added extra oregano even though Tony Chachere’s has oregano already in it.

If you don’t have any of this miracle seasoning mix on hand, you could approximate the mix with this copycat mix from Food.com. It calls for salt, red pepper, black pepper, chili powder, garlic, cornstarch, celery salt, mustard, basil, sage, onion salt, oregano, and thyme.

Let the soup simmer on medium for 25-30 minutes until potatoes are tender and flavors have married.

Pork Dumpling Soup

Time to add the star of the show: the pork dumplings.

About five minutes before serving, add the pork dumplings along with the baby spinach. Cook until the dumplings are soft and the spinach is wilted.

It will be hot! Let it cool off before you shove it all in your mouth. It’s really hard to wait, though!

Recipes

There are a few other recipes to find here on Fae’s Journal. I post about all sorts of things I’m interested in, from MM romance book reviews to crochet techniques to game reviews. I’m eclectic, so there’s a variety of content here. Look around, stay for a while!

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Ingredients

10-12 oz chicken breast
1lb frozen tortellini
Package frozen broccoli florets
Shredded cheese, mozzarella, and Colby jack or whatever you want
1/2 package of mozzarella pearls
1/2 white onion, diced
1/4 cup chicken stock
1/4 cup half and half
jar of alfredo sauce (which variety is your choice)
bay leaves
1 tbsp minced garlic (to taste really)
salt & pepper to taste
garlic powder to taste
oregano and basil to taste

Baked Tortellini Recipe Process

Preheat oven to 350. While oven heats:
Dice the chicken into 1″ cubes (tip: use kitchen shears to save time, I hate cutting raw chicken)
Saute chicken in avocado oil, and sprinkle with salt, pepper, and garlic powder while sautéing.
After the chicken is sauteed, add the chicken stock, onion, and garlic. Lower the heat and cook until the onions are translucent.

Add minced garlic and Alfredo sauce. Pour the half-and-half into the jar of Alfredo sauce, shake it to get the sauce stuck to the side, and then pour it into the sauce. Add oregano, basil, and bay leaves. Simmer for 5 minutes.

Spray cooking oil into a baking dish. Pour a layer of tortellini. Spoon sauce over the tortellini. Add some broccoli. Add some cheese. Layer tortellini, sauce, broccoli, and cheese until the dish is filled. Cover with remaining sauce and shredded cheese.

Bake for 45 mins to an hour until cheese on top is bubbly.

It’s done, baby!

It’s hot. Let it sit for at least ten minutes. Serve with Texas cheese toast, because let’s be decadent.

I don’t usually post recipes. Usually, I post MM romance reviews, crochet techniques or patterns, or about gaming. But I loved this recipe that I made last night and wanted to share it. Check out some other baked tortellini recipes here if you’re into this whole baked tortellini thing.

The post Baked Tortellini Recipe – Cheesy Chicken Broccoli Alfredo appeared first on Fae’s Journal.