Quick Butter-Braised Tomatoes and Dumplings

Quick Butter-Braised Tomatoes and Dumplings

adapted from Bon Appetit

Leaning on frozen dumplings makes this dish quick and easy after at a long day at work.  

Use whatever tomatoes  that you have on hand. As the tomatoes break down and release their juices, the dumplings will steam.

Makes 2 servings                                                        8 WW pts / serving                                                            

3 garlic cloves, finely chopped

1 1" piece ginger, finely grated
3 Tbsp. lower fat butter alternative
2 1/2 Tbsp. soy sauce
1 1/2 Tbsp. mirin (sweet Japanese rice wine)
1 tsp. toasted sesame oil
1/2 lb. Roma tomatoes, cut into wedges
1/2 1-lb. bag frozen gyoza
Finely chopped cilantro and basil for garnish, optional

1. Combine the garlic, ginger, butter alternative, soy sauce, mirin and sesame oil in a large high-sided skillet.
2. Arrange the tomatoes in the pan and nestle in the gyoza 
3. Set pan over high heat and bring liquid to a simmer.
4. Cover pan, reduce heat to medium, and cook until gyoza look translucent and are cooked through, about 1 minute less than package instructions (8–10 minutes for most dumpling brands).
5. Uncover pan, spoon sauce over gyoza, and top with mixed tender herbs, if using.

Enjoy!

Dumpling Soup with Vegetables

Dumpling Soup with Vegetables

adapted from Food Network Magazine December 2010

Wonton soup is one of my favorites. Amping it up with a bunch of vegetables just makes it better.

Makes 4 servings                                                        2 WW pp / serving

2 cups homemade chicken stock or low sodium chicken broth
1 Tbsp. dry sherry 
1/2 tsp. sugar substitute
1/2 -inch piece ginger, peeled and thinly sliced
2 3-inch strips orange zest
Kosher salt and freshly ground pepper
1 scallions, sliced, white and green parts separated
1/2 cup sliced button mushrooms
1 medium carrots, thinly sliced
1/2 cup cabbage leaves, thinly sliced
8 frozen chicken dumplings
Soy sauce, for drizzling (optional)

1. Combine 1 cup water, stock, sherry, sugar, ginger, orange zest, salt, and pepper to taste in a pot. 
2. Cover and bring to a boil over high heat. 
3. Add the scallion whites, mushrooms and carrots. 
4. Simmer, uncovered, until the carrots are crisp-tender, about 4 minutes.
5. Add the cabbage, dumplings and scallion greens. 
6. Cover and cook until the dumplings are soft and heated through, 4 to 5 minutes. 
7. Divide the dumplings and soup among bowls. 
8. Drizzle with soy sauce, if desired.

Enjoy!