Asian-Style Dumpling Soup
4 slices bacon, cut into 1/2-inch pieces (we use Burger's Smokehouse Applewood Smoked bacon)
1 bunch scallions, white and green parts separated, sliced thin on bias
2 teaspoons grated fresh ginger
1/2 teaspoon red pepper flakes
6 ounces mushrooms, stemmed and sliced thin
6 cups chicken broth or stock
1 lb. frozen Asian-style dumplings or potstickers (we use chicken and cilantro dumplings from Costco)
2 tablespoons fish sauce
2 tablespoons lime juice
Cook bacon in large saucepan over medium heat until crisp, six to eight minutes. Using slotted spoon, transfer bacon to paper towel–lined plate. Pour off all but two tablespoons fat from pan and return pan to medium heat. Add scallion whites, ginger, and pepper flakes and cook until scallion whites have softened, about two minutes. Add mushrooms and cook until beginning to brown, about five minutes.
Add broth and bring to boil. Add dumplings and simmer over medium-low heat until dumplings are cooked through, 10 to 15 minutes. Remove from heat and stir in fish sauce and lime juice. Serve, sprinkled with scallion greens and bacon.
NOTES: One of the best soups we've ever had, in our out of our kitchen. The fish sauce smell can get a little strong, but it's totally worth it for the flavor of the soup. Reheats well for leftovers, too.