Asian Pork Dumpling Soup

I really enjoyed putting this soup together when I was writing Eat My Biscuits. Not only is it cost efficient and easy, but it was a delicious creation using something so simple as refrigerator biscuits. These tasty little dumplings can even be served as singles on appetizer spoons.

For the dumplings:

1 tsp water

1 ½ c ground pork

½ tsp minced garlic

½ tsp chicken bouillon powder

½ tsp ground ginger

2 tsp fresh parsley, minced

1 tsp green onion, minced

Fresh ground pepper to taste

1 can plain biscuits

water for boiling

For the broth:

½ gallon water

2 tbs teriyaki marinade

1 ½ tbs chicken bouillon powder

4 chile de arbol, sliced (optional)

½ tbs fish sauce

1 green onion, sliced

1 tsp low sodium soy sauce

In a medium sauté pan, begin cooking pork over medium high heat. Add 1 tsp water, garlic, bullion, ginger, parsley, onion and pepper. Break up pork with a wooden spoon until fine and cook thoroughly. Set aside. Using both of your hands, flatten 1 biscuit. Fill with roughly 1 ½ tbs pork filling. Bring all the edges of your biscuit together and squeeze shut. Make sure not to get edges damp or the dough will not stick together. Repeat with remaining biscuits. Bring water to a full rolling boil. Boil dumplings for 20-30 minutes or until they have reduced in size. In the meantime, start your broth. Bring a half gallon of water, bullion, fish sauce, soy and teriyaki to a slight boil. Reduce heat to a simmer and cook down for 20 minutes so flavors have time to come together. When you are ready to serve, using a slotted spoon, place desired number of dumplings in each bowl. Follow with broth and garnish with chiles and green onions. Although I periodically use Thai chilies, I often prefer chile arbol because of its similarity and a spicy kick that is not quite as hot as the customary Thai.