This recipe is adapted from Martha Stewart’s Everyday FOOD magazine years ago. I still make it fairly often because it’s so easy to throw together on a night when you don’t have dinner planned. I changed it up (you’ll see why) and it’s easy to add and subtract ingredients based upon what you have in your pantry.

Ingredients:
3 cups water
2 cans chicken broth
sliced ginger
sliced garlic
4 green onions sliced finely
shitake mushrooms – soaked and sliced
frozen wonton/dumplings
frozen corn
frozen spinach

To a large pot, add the water, chicken stock, green onions, ginger and garlic. Bring to a boil…

Meanwhile, soak the mushrooms in a bowl of water til they are good and soft, then slice them thinly, removing the stems. Throw the mushrooms in there and boil for about 5 minutes.

Now here’s where I venture off – Martha calls for baby ears of corn and watercress. Nasty.

I just threw in regular frozen corn and frozen spinach, just as good, if not BETTER.

Add all that to the pot along with the “dumplings”, we call it gyoza, but whatever – boil for about 8 minutes til the dumplings are ready.

How fast was this? And so tasty!

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