Potsticker (Dumpling) Soup

Extremely flavorful soup, and very hearty!

Step: 1

Heat olive oil in a large pot over medium-high heat. Add cabbage and onion; saute until lightly browned and translucent, 6 to 8 minutes. Add carrots, mushrooms, and garlic; saute until tender, about 3 minutes. Add broth, potsticker sauce, sherry, ham, ginger, orange peel, and pepper. Increase heat to high; bring soup to a boil.

Step: 2

Reduce heat to medium; cook until flavors meld, about 15 minutes. Remove and discard orange peel. Add potstickers; cook, covered, until tender, about 10 minutes. Stir in cilantro.

Per Serving: 380 calories; protein 7.9g; carbohydrates 61.8g; fat 6.9g; cholesterol 16.3mg; sodium 7438.8mg.

The word “stew” can process to both a food and a make dishes method. Stewing makes not fast cooking piece of meat, raw fruit or beans in a flavorful water based . It’s similar to braising, instead it does have a few piece of differences. The raw animal vested is chopped into few of pieces but of being processing menu whole , and the liquid all of it covers the contents in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that comfortable you up on a cold , winter day. It’s true ; a bowl of classic beef stew can make warming properties , but stew’s cozy factor goes way beyond preserving you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.