by Nicole Jordan
With the new Second Avenue Q train open in NYC, I can get to Canal street in the heart of Chinatown in as little as 20 minutes. That means I have near instant access to one of my favorite things: soup dumplings. The sweet pork that rests within the dough of the dumpling, nestled in its own broth, is currently top on my list of comfort foods.
While near Chinatown a couple of weeks ago, I stopped by New Kam Man and grab of a couple of soup dumplings to take home. (I guess being sequestered for jury duty has it’s perks.) Once home, I realized that I didn’t have a broth or simple soup stock to accompany the dumplings. On a whim, I created a vegetable broth with a main base of cabbage, carrots, and onion. I used purple carrots, which dyed the broth a vibrant, jewel-toned hue, but any type of carrot will do. With the addition of fennel and a bay leaf, the resulting broth was slightly sweet and aromatic, allowing the dumplings to remain the center of attention.
While near Chinatown a couple of weeks ago, I stopped by New Kam Man and grab of a couple of soup dumplings to take home. (I guess being sequestered for jury duty has it’s perks.) Once home, I realized that I didn’t have a broth or simple soup stock to accompany the dumplings. On a whim, I created a vegetable broth with a main base of cabbage, carrots, and onion. I used purple carrots, which dyed the broth a vibrant, jewel-toned hue, but any type of carrot will do. With the addition of fennel and a bay leaf, the resulting broth was slightly sweet and aromatic, allowing the dumplings to remain the center of attention.
Soup Dumpling Broth
Instructions
| Ingredients
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P.S. Drunken Dumpling, in lower Manhattan, serves a single jumbo sized soup dumpling with a straw so you can sip all the delicious broth. It’s definitely on my list of restaurants to try!
// Top photo via Drunken Dumpling
Tags: by Nicole, Food
// Top photo via Drunken Dumpling
Tags: by Nicole, Food