Steamed Dumplings with Spring Onion Broth
4 pack bibigo™ Chicken & Vegetable Steamed Dumplings
1 large leek, washed and chopped
3 spring onions or scallions, finely sliced
1 shallot, minced
1 clove garlic, minced
1 tbsp butter
¼ tsp salt
2 tbsp soju or sweet cooking wine
2½ cup bone broth (or any prepared broth)
2-3 chives, chopped
- In a large saucepan on low heat, combine butter, leeks, spring onions, and shallot. Allow to sweat gently for 5 minutes, then add garlic and stir. Cover and sweat for an additional 10 minutes, stirring halfway.
- Stir in soju and allow most of the liquid to cook away. Then add bone broth and simmer on low for 15 minutes.
- Prepare bibigo™ Chicken & Vegetable Steamed Dumplings according to package directions.
- Divide spring onion broth into 4 shallow bowls. Arrange 6 steamed dumplings in each bowl. Sprinkle chives on top to garnish.