Sage and Tarragon Seared Pork Dumplings in Chicken Broth with Chives

Course: Main Course, Soup
Cuisine: Chinese
Keywords: chicken broth, chives, dumplings, pork, sage, tarragon
Servings: 4
Prep Time 20 minutes
Cook Time 15 minutes

Things You Might Want to Use

  • 1 medium pot
  • 1 medium pan

Stuff You’ll Need 

  • 1 lb frozen pork dumplings or wontons - vegetable or chicken is also good
  • 2 tbsp (Irish) butter
  • 2 tbsp fresh sage, chopped
  • 1 tbsp fresh (Mexican) tarragon, chopped
  • 6 cups broth, chicken preferred
  • 1 pinch cracked pepper
  • 1/2 cup chives, chopped

How to Make It

  • Pour broth into the pot and bring to a boil.
  • Place butter in pan and melt on medium-high.
  • Add herbs to melted butter, cook for 2 minutes.
  • Add dumplings to the pan, flip to coat a few times, cook until slightly browned on both sides.
  • When broth is boiling and dumplings are seared, pour dumplings directly from pan into the pot of broth.
  • Add a handful of chives to the liquid and a pinch (to taste) of cracked pepper.
  • When dumplings seem to be cooked through, spoon into bowls (with broth) and top with additional chives.
  • Eat it.