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Steamed Dumplings with Spring Onion Broth

Steamed Dumplings with Spring Onion Broth

  1. 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.
  2. Stir in soju and allow most of the liquid to cook away. Then add bone broth and simmer on low for 15 minutes.
  3. Prepare bibigo™ Chicken & Vegetable Steamed Dumplings according to package directions.
  4. Divide spring onion broth into 4 shallow bowls. Arrange 6 steamed dumplings in each bowl. Sprinkle chives on top to garnish.

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