Ingredients:
6 scallions, white and green parts, thinly sliced
6 garlic cloves, thinly sliced
1/8 cup fresh ginger, peeled and thinly sliced
3 (14 1/2 ounce) cans chicken broth
8 ounces shiitake mushrooms, thinly sliced ( 15oz)
1 (15 ounce) cans baby corn, drained
4 cups Chinese cabbage, sliced fairly thin green and white part ( or you can use boc choy, any green)
2 cups water
1 (15 ounce) bags frozen pot stickers
Directions:
In a medium saucepan, combine scallions, garlic, ginger and 2 cups of water. Bring to a boil and cook, partially covered for 10 minutes.
Add chicken broth and mushrooms; cook until mushrooms begin to soften, about 3 minutes.
Add frozen dumplings and baby corn; boil until dumplings are cooked through about four minutes.
Add Chinese cabbage or greens and simmer for about 2 minutes.
Spoon into bowls and serve immediately.
Servings: 4-6
Time preparation: 20 min.
Time total: 40 min.