12755 Pot Sticker, Shiitake Mushroom, and Chinese Bacon Soup Makes 4 servings Wed Aug 06 07:56:17 -0700 2008 Tue Feb 03 02:22:32 -0800 2009 Licensed http://www.chow.com/recipes/12755 Tue, 03 Feb 2009 10:22:32 GMT Given the fact that the Chinese were most likely the first to dry-cure bacon, I like to think that this extraordinary soup has been around at least a few thousand years. Pot stickers (or Chinese dumplings) are simply wonton skins filled with ground meat or seafood and seasonings, and they can be found frozen in packages at most markets. If you can find dried, dark wood-ear mushrooms in an Asian market, they have considerably more flavor than the shiitakes, but be warned that they swell about five times in size when soaked in water. Look also for genuine Chinese cabbage (petsai), which is sweeter and more delicate than ordinary green cabbage; otherwise, use Savoy cabbage. You may be lucky to find a long piece of Chinese bacon that has been hydrated and sliced, but since most are hard from having been air-dried, you'll have to soak it in water at least 6 or 7 hours before slicing. Also, be sure to remove any rind from the bacon.

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  • In a skillet, fry the bacon over moderate heat till just softened and set aside.
  • Bring an 8-quart pot of water to a boil, add the pot stickers, and boil, uncovered, till cooked through, 6 to 8 minutes, stirring gently from time to time. Remove from the heat and keep the dumplings warm in the water.
  • Meanwhile, in another large, heavy pot, bring the broth to a boil, add the cabbage, mushrooms, carrots, and reserved bacon, reduce the heat to moderate, and cook 8 to 10 minutes. Add the scallions, sesame oil, and salt and pepper, and continue cooking till the vegetables are just tender, 3 to 5 minutes.
  • To serve, lift the pot stickers from the water with a slotted spoon, divide them among 4 soup bowls, and ladle equal amounts of the soup over the tops. Serve hot.
    • ]]>     http://www.chow.com James Villas 50 Main 3 thick slices Chinese bacon (or double-smoked bacon), cut into small pieces

    ]]>     One 1-pound package frozen pot stickers stuffed with ground meat or seafood, thawed

    ]]>     6 cups chicken broth

    ]]>     1 small head Chinese cabbage (or Savoy cabbage), shredded

    ]]>     2 cups sliced fresh shiitake mushroom caps

    ]]>     1 cup scraped, thickly shredded carrots

    ]]>     ⅔ cup chopped scallions (part of green leaves included)

    ]]>     1 teaspoon sesame oil

    ]]>     Salt and freshly ground black pepper to taste

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