Dumpling Soup

(adapted from November 2005 Gourmet magazine)

1 16oz package frozen Asian dumplings (also called pot-stickers)
* if you're making homemade dumplings, about 20-24 dumplings are the equivalent
6 cups reduced-sodium chicken broth
3 cups thinly-sliced Napa cabbage
2 cups sliced shiitake mushroom caps
1 cup shredded or matchstick (1/8-inch-thick) carrots
1/2 cup frozen peas (note: I substituted edamame here, and it worked great)
1/2 cup chopped scallions
1 tsp sesame oil
salt and pepper to taste

Cook dumplings in a 6-8-quart pot of boiling unsalted water, uncovered, stirring occasionally until cooked through (5-8 minutes). Cut into a dumpling to check filling. Remove pot from heat and keep dumplings warm in hot water.

While dumplings cook, bring chicken broth to a boil in a 4-6 quart heavy pot. Add cabbage, mushrooms, and carrots and boil uncovered, stirring occasionally (3 minutes). Add peas/edamame and cook 2 minutes. Stir in scallions, sesame oil, salt and pepper. Boil until all vegetables are tender (1 minute).

Divide dumplings among 4 soup bowls w/a slotted spoon. Ladle soup over dumplings.