This recipe comes from America’s Test Kitchen.
It is rich and full of Asian flavors. Using store bought dumplings helps it come together quickly. I also use pre-cooked bacon crumbles to save even more time (and to prevent bacon smell all over the house.)
4 slices bacon, cut into 1/2 inch pieces (or use pre-cooked bacon crumbles)
3 green onions, white and green parts separated, sliced thin on bias
2 tsp. grated fresh ginger (I use the kind in a tube-again, to save time.)
1/4 tsp. red pepper flakes
4 oz, shiitake mushrooms, stemmed and sliced thin (I used dried shiitakes that I re-hydrated and chopped)
6 C. chicken broth
16 oz. frozen Asian-style dumplings or potstickers
2 Tbsp. fish sauce
2 Tbsp. fresh lime juice
Cook bacon in a large saucepan over medium heat until crisp, six to eight minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Pour off all but two tablespoons of fat from the pan and return the pan to medium heat. Add the whites of the green onion, ginger, and pepper flakes and cook until green onions have softened, about two minutes. Add mushrooms and cook until beginning to brown, about five minutes.
Add broth and bring to a boil. Add the dumplings or potstickers and simmer over medium-low heat until they are cooked through, about 10 minutes. Remove from heat and stir in fish sauce and lime juice. Serve, sprinkled with the greens of the green onions and bacon.