I have to say I thought this was pretty good. The boys ate the soup, they didn't love the egg rolls but this was not my best batch either although they look really pretty and tasted fine to me. I believe I will make this again and if nothing else well it introduced me to bok choy which I had never used before and now will be using a bunch! Really very easy to make, hardest part may be the clean up.
1/3 cup sake ( I just steamed over water)
20 frozen Asian dumplings (any variety)
5 cups (40 oz) canned low-sodium chicken broth
1 bunch bok choy, stem end trimmed 1/3 carrot
1 tsp toasted sesame oil
1/2 bunch cilantro, chopped (I forgot this but think it would be good)
1. In a medium saucepan, heat the sake (water) until simmering. Add a steamer insert and then the frozen dumplings, and cover. Steam until they're tender, about 10 minutes.
2. In a large saucepan, bring the broth to a simmer. Meanwhile, thinly slice the bok choy and carrot into 2-inch julienne strips. Add the vegetables to the broth and cook until crisp-tender. Add the steamed dumplings and cook 1 minute more.
3. Serve the soup drizzled with sesame oil and garnished with cilantro.
Egg rolls I really don't have a recipe for these. I just chopped whatever veggies I had cooked them a little, I think I added a little soy sauce, rice wine vinegar and maybe some hoisin sauce. It's all veggies right?
Wrapped them up sprayed with olive oil and baked...easy and delicious! The first night I made them by themselves I ate the whole batch...I think I had 6 of them!
Dinner is served! Yummy!