/rating_off.png "1 Star")
Loading...| 4 Chinese black mushrooms | |
| 1 1/2 lbs ground chuck | |
| 2 stalks leeks , minced white part only | |
| 4 tablespoons oyster sauce | |
| 16 egg roll wraps | |
| 1 egg , beaten | |
| 1/2 gallon chicken broth | |
| 1 cup beef broth | |
| 4 baby bok choy |
| 1. | Soak black mushrooms in water for at least 30 minutes until softened. Remove the stems and slice the caps thinly. |
| 2. | In a large bowl, mix together the ground chuck, minced leeks, and oyster sauce until well combined. |
| 3. | Lay out one egg roll wrap and spoon 1 tablespoon of the meat mixture onto the center. Fold the wrap in half and pinch the edges together to seal and form a dumpling. Repeat with remaining wraps and meat mixture. |
| 4. | In a large pot, bring the chicken and beef broth to a boil. Add in the sliced mushrooms and bok choy. Reduce heat to a simmer and add in the dumplings. Cook for 5-7 minutes, or until the dumplings float to the top. |
This soup is hearty and filling, perfect for a cold winter evening.
The dumplings are flavorful and offer a unique texture to the soup.
The egg roll wraps used for the dumplings may be difficult to find in some areas.
The cooking time for the dumplings may vary depending on the thickness of the wrap.
This soup contains a good amount of protein from the ground chuck and bok choy.
Bok choy is also high in vitamin C and other important nutrients like iron and calcium.
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