Serves 4 as a main course, 8 as an appetizer.
4 cups chicken stock, homemade or low-sodium store bought (I like Swanson 99%)
1 slice fresh ginger root, 1/4-inch thick, peeled but left whole
2 scallions, sliced
1 Tbsp shao hsing wine (Chinese rice cooking wine)
2 Tbsp dark soy sauce
Kosher salt and fresh black pepper, to taste
24 frozen Chinese dumplings with filling of your choice (do not defrost)
Hoisin sauce for garnish (optional)
In a 3-quart saucepan, heat the chicken stock, ginger root, scallions, shao hsing wine and dark soy sauce. Bring to a boil, then simmer for 10 minutes. Adjust seasoning with salt and pepper. Add frozen dumplings, and when the soup returns to the boil, reduce heat to low and cook for 5 minutes. Divide evenly into serving bowls, and drizzle a bit of hoisin on the dumplings.