Soup with dumplings, bacon and sugar snap peas

Ingredients:

• 450 g frozen dumplings
• 4 slices bacon, cut into small pieces
• 2 tbsp peeled and chopped ginger
• 1 bunch green onions, chopped
• 1 teaspoon of sugar
• 4 cups chicken broth
• 2 tablespoons cornstarch
• 2 tbsp. l. sesame oil
• 110 g green peas, chopped
• 2 plum tomatoes, cut into pieces
• 1 bunch watercress, stems cut into pieces

Preparation:

1. In a heavy-bottomed saucepan, fry the bacon over high heat until browned around the edges, about 5 minutes. Add the ginger, half the onion, 1 teaspoon salt and sugar; cook for 30 seconds. Add the broth and 1 cup water; cover and bring to a simmer.
   
   In a small bowl, combine cornstarch and 3 tablespoons of cold water. Add sesame oil and 1 teaspoon of pepper and stir.
2. Add the snow peas, tomatoes, watercress, and dumplings to the simmering broth. Stir the cornstarch again to dissolve it in the water and add to the soup. Cook, stirring occasionally, until the dumplings are tender and the broth has thickened slightly, 3 to 5 minutes. Stir in the remaining onion and season with pepper.
   
   Recipe Soup with dumplings and meatballs.