Thursday, August 20, 2009


makes 4 servings

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
2/3 cup chopped scallions (part of green leaves included)
1 teaspoon sesame oil
salt and freshly ground black pepper to taste

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.

bacon recipe courtesy of: The Bacon Cookbook: More than 150 Recipes from Around the World for Everyone's Favorite Food by James Villas. Wiley, 2007

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