Sunshine Soup With Dumplings
|Soup stock||1 1⁄2 Liter (6 Cups)|
|Pumpkin/Any firm yellow winter squash||1 Pound, peeled and cut into 1" x 2" x 1/4" (450 Gram)|
|Chinese dried shrimp||1 Ounce, soaked (28 Gram)|
|Green onion stalks||3 , cut into 2 inch strips (White Part Only)|
|Soy sauce||15 Milliliter (1 Tablespoon)|
|Flour||200 Milliliter (3/4 Cup)|
|Water||90 Milliliter (6 Tablespoon)|
|Salt||1⁄4 Teaspoon (1 Milliliter)|
|Sugar||1⁄4 Teaspoon (1 Milliliter)|
1. Bring soup stock to a boil. Add pumpkin, dried shrimp, green onions and soy sauce. Cover and cook over medium heat for 10-15 minutes.
2. Combine flour and water in a bowl. Add salt and sugar. Blend well to make a smooth batter.
3. Spoon 1 teaspoon portions of flour mixture into simmering pumpkin stock. Cook for 2-4 minutes or until dumplings are firm.