Chinese dumplings recipe

How to Prepare / Make / Cook - ?Chinese dumplings recipe

This is a surprisingly quick soup to prepare and cook. The complex flavors and appearance with clouds of egg white belie its simplicity. The fish in this soup cooks very quickly. If you turn off the heat just before the fish looks completely done, it will continue to cook in the soup and be just perfect when you are ready to serve.

½ pound white fish fillets, such as cod or haddock
1 ½ teaspoons cornstarch
1 tablespoon dry sherry
1 egg white
5 cups Chinese chicken Broth (page 64) plus 1 teaspoon salt or
1 (13 ¾ ounce) can chicken broth and enough water to make 5 cups
½ teaspoon salt
½ teaspoon white pepper
3 tablespoons cider vinegar
1 tablespoon peeled, finely shredded gingerroot (page 45)
1 scallion, white and green parts, thinly sliced
2 sprigs cilantro, cut into 1 inch lengths

1. Slice the fish fillets into 1 ½ inch wide pieces. If necessary, cut the pieces crosswise so they are not longer than 2 inches. Mix the cornstarch, sherry, and egg white together until well blended. Add the fish and mix thoroughly. Set aside.
2. Bring the chicken broth to a boil in a 2 quart saucepan. Reduce the heat to medium and add the fish pieces. Stir gently for about 10 seconds.
3. Immediately stir the salt, pepper, vinegar, gingerroot, and scallion into the soup and simmer just until the fish turns white. Be careful not to overcook. Turn off the heat. Adjust salt to taste and add cilantro. Stir a few times and serve without delay.