• 6 cups chicken broth low sodium
  • 1- inch piece fresh ginger, sliced thin
  • 1 clove minced garlic
  • 1 bag frozen (16-20 oz) frozen chicken or veggie Dumplings
  • 1 1/2 cups sliced shiitake mushrooms (or whole if small enough)
  • 4 baby bok choy, halved lengthwise and halved again
  • 1 tablespoon soy sauce
  • 1 tsp. Fresh Harvest Toasted Sesame oil
  • 1 tbsp. Fresh Harvest Honey Ginger balsamic
  • scallions, sliced green parts only for garnish



Bring chicken broth to a low boil in a large pot. Add ginger and garlic, cover, and cook for 5 minutes. Add the bok choy and partially cook 5 minutes, then add the frozen wontons and mushroom, simmer for another 3-4 minutes, or until the wontons are heated through and bok choy is tender and wilted. Stir in soy sauce, sesame oil, and honey ginger balsamic. Serve immediately.


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