• Water dumplings (frozen is fine) or dumpling wrappers500g or more
• Water900 cc
• Carrot1
• Cabbage1/4 head
• Onion1
• ★Chicken bouillon powder3 tsp
• ★Oyster sauce2 tbsp
• ★Vinegar2 tsp
• ★Sesame oil1 tsp
• ★Salt and peppera pinch
• ★Ginger paste (or grated ginger)1/2 tsp

1. 1

   Cut 1 carrot into thin matchsticks, cut 1/4 head of cabbage into large chunks, and cut 1 onion into wedges.

2. 2

   Place the cut vegetables and 900 cc of water in a large pot, bring to a boil, then add 3 tsp of chicken bouillon powder. Cover and reduce to medium heat.

3. 3

   Once the vegetables are tender, add 2 tbsp of oyster sauce and 500g or more of water dumplings (add them frozen if using frozen), cover, and simmer over low heat for 5 minutes.

4. 4

   Add 1/2 tsp ginger paste (or grated ginger), a pinch of salt and pepper, 2 tsp vinegar, and 1 tsp sesame oil. Adjust the flavor and serve.

If the dumpling wrappers are thin, they may tear easily. In that case, simmer gently for about 3 minutes during the final stage.

• Calories212 kcal
• Protein8 g
• Fat5.5 g
• Carbs27.5 g
• Sodium1.6 g