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recipe by From Freezer to Instant Pot Cookbook
Here’s an absurdly easy version of wonton soup— the Chinese take-out classic— and a quick meal when you want to make a mad dash to the TV after work to stream the latest. The wontons or pot stickers don’t fall apart so easily. Of course, a few may come undone. They just add a little more body and flavor to the broth. Beyond • For a more complex flavor, substitute five-spice powder for the ground dried ginger. • For a more gingery flavor, add up to 1 tablespoon peeled and minced fresh ginger with the soup ingredients. • For a more savory flavor, add up to 1 sheet kombu (a dried seaweed) with the soup ingredients. Remove the kombu before serving. • For more heft, stir 2 cups stemmed, washed, and shredded baby bok choy or bagged shredded Brussels sprouts into the soup when you open the pot in step 5. Simmer on the SAUTÉ setting at MEDIUM, NORMAL, or CUSTOM 300°F for 1–2 minutes to wilt the vegetable before serving. • Garnish the servings with sambal oelek or another chunky red chile sauce, if desired.Inspired by: https://recipes.instantpot.com/recipe/chinese-dumpling-soup/
recipe updated Feb 4, 2020