This delicious dumpling soup is a fast and flavorful meal. It gets extra credit for nutrition via it’s healthy bone broth base.*
2–2.5 lbs. of beef bones from a free range animal (I used beef neck bones)
5 slices of ginger
1 daikon radish, thin skin removed, coarsely chopped
1 teaspoon Chinese vinegar
2 dry red chilis or 1/2–1 tsp crushed red pepper
Finishing Sauce for 2 bowls
2 teaspoons soy sauce
4 teaspoons dark soy sauce
1 bunch cilantro
FROZEN You can buy delicious premade frozen dumplings or wontons at most Asian or mainstream grocery stores. Cook the dumplings according to the package directions so that they are ready at the same time the broth is. Put dumplings into soup or serve on the side.
FROM SCRATCH Make a dumpling recipe with your filling of choice. Here’s our favorite pork dumpling recipe.
In the bowl of an instant pot, combine neck bone, ginger slices, vinegar, daikon radish, dried Sichuan peppers, red chili, and ancho chili. Fill water to the max line on the instant pot. Follow instant pot directions to start your unit. Mine suggests 70-90 minutes of cooking.
Mix all sauce ingredients in a small bowl.
When bone broth is done, fill soup bowls. Then add the AMAZING finishing sauce. Add approximately 1-3 teaspoons per bowl to suit your taste. Stir until incorporated. Add more bone broth if you need to dilute back down a tad. Next, spoon dumplings into each bowl or serve on the side. Sprinkle with a generous amount of cilantro on top. Serve immediately. Enjoy!
Substitution. You can substitute a white turnip for the daikon radish. Both are cruciferous vegetables that are crispy in texture with a mild flavor. Turnips do have a more subtle taste. It is not the perfect replacement, but it is close!
- Category: Soups
- Method: Pressure Cooking
- Cuisine: Chinese