- 1 med red onion
- 3 cloves garlic
- 1 inch ginger
- 1 can hatch green chiles
- 1 tsp turmeric powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground Sichuan pepper
- 8 cups broth or water
- 1 cup leafy greens, (spinach, kale)
- 1 large tomato
- dumplings: 1 cup mashed potatoes, 1/2 cup sweet rice flour, 1/4 cup tapioca starch(or potato starch), 1 egg or vegan alternative flax-egg, 1 teaspoon salt.
- topped with a generous amount chopped cilantro
- optional: chili oil or hot sauce
- salt and pepper to taste
- 2 tbsp oil
Dumplings:1. Combine the mashed potatoes with the egg yolk and salt.2. Gradually add the flours and starch, mixing until a dough forms. Note: 50% of the dry ingredient amount3. Roll, shape, and test-cook a dumpling in gently boiling water. Adjust with more flour or starch if needed.4. Cook in small batches in gently boiling water. They are finished when they float on top. Soup:Sautee chopped onions and minced garlic in a couple tablespoons of oil until onions are becoming translucent. Add chopped tomato, green chilis and spices, cook until the mixture is melting together and fragrant. Add stock or water with bouillon. Add the greens on top and cover to steam. Place cooked dumplings in the soup and serve. Serve with a generous amount of chopped cilantro. Garnishing with chili oil or hot sauce is optional. To add protein- browning ground beef and adding it to the soup or starting the soup with it in the garlic and onion sautéed phase, is a great way to add protein and bulk up the soup, although not traditional, it is an enjoyable alternative to the vegan version.
