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Quick and Healthy Vegetable Dumpling Soup


I was really in the mood for some dumplings the other day but after baking two days in a row I did NOT feel like cooking. I rarely venture into the frozen section, but I found some Annie Chun Organic Shiitake & Vegetable Potstickers— score. I whipped up this soup in less than 20 minutes. Dinner was served and my craving was curbed.

Quick and Healthy Vegetable Dumpling Soup

Makes 5 servings in 20 minutes

  • 7 cups water
  • 7 teaspoons vegetable bouillon
  • 1 cup sliced mushrooms
  • 18- 22 frozen vegetable potstickers
  • 1 and 1/4 cup frozen edamame
  • 1 bunch fresh watercress, stemmed trimmed
  • 1 and 1/2 tablespoons rice vinegar
  • 2 teaspoons toasted sesame oil

1. Bring water, bouillon and mushrooms to a boil in a large saucepan or stockpot. Bring down to medium heat and simmer for 10 minutes. Add pot stickers and edamame, stirring occasionally until potstickers float to the surface (about 5 minutes).
2. Stir in watercress and remove from heat. Stir in vinegar and oil and serve.


This was probably one of the least labor-intensive, quickest meals I’ve put together in a while, but the result was fantastic!

3 responses to “Quick and Healthy Vegetable Dumpling Soup”

  1. Ani says:

    Oh that sounds amazing and so comforting!!

  2. Looks authentic and delicious! A great healthy comfort food option!

  3. this is exactly what i need right now!!!

  4. What are the health benefits of edamame? | Winstudent says:

    […] Quick and healthy vegetable dumpling soup Simple summer peach salsa Crispy garlic parmesan edamame […]

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