Dumpling Egg Soup II
Dumpling Egg Soup II
This is another version of the original soup, with the main ingredients being the potato, eggs, dumplings (wontons), and broth. For this version, the type of eggs was changed and I added Vietnamese sausage. This recipe is assuming you have dumplings (or wontons) ready made or already homemade and on hand, and hard boiled eggs on hand as well.
Ingredients
- 3 cups beef broth, fresh or from powder
- 6-9 vegetable dumplings, or wontons
- 15-20 hard boiled quail eggs, peeled
- 1 small potato, cut into 1 inch pieces
- 1 bunch fresh coriander, chopped
- salt and white pepper, to taste
- 180 grams Vietnamese sausage, cubed
Instructions
- Add the broth to a small sauce pan and add the potato and bring to a boil, then reduce to a simmer until the potatoes are almost fork tender, 8-10 minutes or so.
- Just when the potatoes are almost fork tender, add the eggs and Vietnamese sausage. Let this simmer for another 5-10 minutes or so to finish cooking the potatoes and to heat the eggs and sausage through. Vietnamese sausage is already cooked when you buy it, here you just need to heat it through.
- For the dumplings or wontons, you can do this two ways. You can pan fry them first then add to the broth, or for raw wontons, you can just add to the broth when you add the eggs and let them cook that way.
- When the potato is tender, season with salt and white pepper to taste and stir in some chopped coriander.
- Ladle into bowls with plenty of broth, sprinkle some of the coriander on the top and serve.
Notes
Low cost.
Shortcuts: Perfect Hard Boiled Quail Eggs, Vegetable Wontons.
Inspired by the original recipe provided courtesy of good friend, Drew Padilla.
United States.
United States.
A revision to my friend’s recipe, made on 16 Dec 2017, made as written, and wow is this good! Well liked by my wife and mother in law as well. More revisions to be made.