This recipe is for dumpling lovers. They are versatile and great in soups and stews.
20 Ling Ling Asian chicken and cilantro dumplings (5 pieces for each serving)
1 packet of soy sauce (included in the bag)
4 cups frozen broccoli
1 large Portobello mushroom
Chopped greens (2-3 twigs each cilantro and scallions)
½ teaspoon salt and ½ teaspoon black pepper
No nutrition information available
1. Chop onions into small cubes. Coarsely chop Portobello mushroom. Heat two table spoons of peanut oil in a large pot or a large wide rimmed skillet. Cook onions for about 5 minutes, then add in mushrooms, salt and pepper. Stir and cook for about 5-7 minutes.
2. Add dumplings, 2 cups of water and one packet of soy sauce from the bag. Stir and bring to boil. Reduce the heat, cover the lid and simmer for 10 minutes.
3. Add in frozen broccoli, stir, and cook for another 5 minutes with lid open until broccoli are tender but yet crisp. Garnish with chopped herbs and serve.