Ingredients Weight Measure
Frozen Asian dumplings (also called pot stickers; about 20 to 24) 15-16 oz. 1 package
Reduced-sodium chicken broth 40 fl. oz. 5 cups
Thinly sliced napa cabbage (from 1 head) 3 cups
Shiitake mushroom caps, sliced 2 cups
TABASCO® brand SWEET & Spicy Pepper Sauce 1/4 cup
Carrots, shredded 1 cup
Frozen peas 1/2 cup
Scallions, chopped 1/2 cup


  1. Cook dumplings in a 6- to 8-qt. pot of boiling unsalted water, uncovered, stirring occasionally, until cooked through, 5 to 8 minutes.
  2. Remove pot from heat and keep dumplings warm in hot water.
  3. While dumplings cook, bring chicken broth to a boil.
  4. Add cabbage, mushrooms, TABASCO® SWEET & Spicy Pepper Sauce and carrots and boil, uncovered, stirring occasionally, 3 minutes; then add peas and cook 2 minutes.
  5. Stir in scallions and boil until all vegetables are tender, about 1 minute.
  6. Add drained dumplings to soup.

Yield: 8 servings