Pork Dumpling Soup
Recipe created by Chef Russell Pohl aka Mr. Mom (mrmomsworldcatering.com)
- 1 lb Johnston’s Pork Tenderloin chopped into small squares
- 1 tsp garlic crushed
- ½ cup Spanish onion finely chopped
- 1 Tbsp vegetable oil
- 8 cups water
- salt and pepper to taste (light as you will re-season before serving)
- ½ cup carrots thinly sliced
- 1 can baby corn pieces
- ½ cup celery thinly sliced diagonally
- 1 cup snow peas
- ¼ cup green onions cut diagonally
- ¼ cup fresh brown mushrooms quartered
- salt and pepper to taste
- 1 cup all purpose flour
- 2 tsp baking powder
- 1 tsp sugar
- ½ tsp salt
- 1 Tbsp softened butter
- 4 Tbsp hot milk
- Mix together dumpling ingredients and set aside.
- On medium-high heat, sauté your pork cubes in oil until golden brown in a medium sauce pan. Turn heat down to medium. Add in onions and sauté until translucent. Mix in garlic and stir a few times then add in water.
- Bring to a simmer and continue to simmer for half an hour. Add in carrots, celery and baby corn. Simmer another 15 minutes. Add in mushrooms and snow peas let simmer for five minutes. Taste and add salt and pepper if needed.
- Place spoonfuls of dumpling mix in simmering soup for 15 minutes. (I prefer smaller sized dumplings in this soup so I use a heaping teaspoon for size) and simmer for 15 minutes on low heat. Toss in your green onions, cover, and remove from heat. Serve with a salad for a great full meal or as is for a lighter meal… Great on a cold day!
You may also use white bread dough for dumplings as well, which can be found in most supermarkets in the frozen aisle.