Asian dumpling soup

Ingredients:

• 4 cups lightly salted chicken broth
• 100 g thick slices of ham, cut into cubes
• 2 tbsp. l. dry sherry or Chinese rice wine
• 1 tbsp. sugar
• 2.5 cm ginger root, peeled and thinly sliced
• 4 strips of orange zest, 7 cm long.
• 2 green onions, thinly sliced, white parts separated from green parts
• 1 cup thinly sliced ​​champignons
• 2 medium carrots, thinly sliced
• 2-3 leaves of Chinese cabbage, thinly sliced
• 24 frozen Chinese dumplings with chicken or vegetables
• Soy sauce to drizzle (optional)

Preparation:

1. In a large saucepan, combine 2 cups water, broth, ham, sherry, sugar, ginger, orange zest, 1/2 teaspoon salt, and black pepper to taste. Cover and bring to a boil over high heat. Add the white parts of the green onions, mushrooms, and carrots. Reduce heat and simmer, uncovered, until the carrots are crisp-tender, about 4 minutes.
2. Add the cabbage, dumplings, and green onions. Cover and simmer until the dumplings are tender and heated through, 4-5 minutes. Ladle the dumpling soup into bowls. Drizzle with soy sauce, if desired.