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This quick Dumpling Soup recipe is ready in under 30 minutes and uses store-bought frozen dumplings for restaurant-quality wonton soup with an aromatic homemade broth.
Dumpling Soup That'll Make You Ditch Takeout
Dumpling Soup That'll Make You Ditch TakeoutI can't get over how good and how EASY) this Dumpling Soup recipe is. my go-to when I want something cozy and delicious without spending an hour in the kitchen. The broth is packed with so much flavor, but comes together in just 20 minutes. I use whatever frozen dumplings I have on hand (Costco mini dumplings or or Trader Joe's mini chicken wontons are my go-to).
Try my other soup recipes, like Chicken and Dumplings, Spicy Chicken Soup, Baked Potato Soup, Cabbage Roll Soup, and Spanish Lentil Stew!
How to make Dumpling Soup with Frozen Dumplings:
Make Broth: Sauté the whites of the green onion, garlic, and ginger in oil in a large soup pot for a couple minutes. Add soy sauce, rice vinegar, sugar, and broth then bring to a boil. Let it simmer for a few minutes then season with white or black pepper and salt only if needed.
Cook Dumplings: Boil dumplings in a separate pot according to package instructions, until they float. Drain and place about 8 mini dumplings in each serving bowl. Don't add them to the big pot of soup or it will make them soggy.
Add Veggies and Serve: Add bok choy and half of the green part of the green onion to the hot broth and let simmer for 2 minutes, until wilted. Ladle 2 cups of soup into each bowl with dumplings. Top soup with cilantro, extra green onion, and a scoop of chili crisp on top (my favorite!).
Dumpling Soup
Ingredients
- 2 Tablespoons sesame oil
- 6 cloves garlic, , minced
- 2 Tablespoons fresh minced ginger
- 6-8 green onions chopped, , white and green separated
- ¼ cup low sodium soy sauce
- 2 Tablespoons rice vinegar
- Pinch sugar
- 8 cups low sodium chicken broth, , or vegetable broth
- White or black pepper, , to taste
- 1 lb frozen small dumplings or wontons
- 4 baby bok choy, , or 1 large bok choy, chopped
- Chili Crisp, , for garnish
- Cilantro, , for garnish
Instructions
- Make Broth: Heat oil in a large soup pot over medium heat. Once hot, add whites of the green onion, garlic and ginger and cook for 2 minutes. Add soy sauce, rice vinegar, a pinch of sugar, and broth. Bring to a boil, reduce heat and simmer for a few minutes. Season with a little white or black pepper, to taste. Taste and add, salt, only if needed.2 Tablespoons sesame oil, 6 cloves garlic, 2 Tablespoons fresh minced ginger, 6-8 green onions chopped, ¼ cup low sodium soy sauce, 2 Tablespoons rice vinegar, Pinch sugar, 8 cups low sodium chicken broth, White or black pepper
- Cook dumplings in a separate pot of hot boiling water until they float. Drain.1 lb frozen small dumplings or wontons
- Add bok choy and half of the chopped green onion to hot broth and cook for 2 minutes, until wilted.4 baby bok choy
- Serve: Place about 8 mini dumplings in each serving bowl. Ladle 2 cups soup into each bowl, over the dumplings. Garnish with cilantro, green onion and a small scoop of chili crisp on top.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Last night I made this delicious dumpling soup. The flavors tasted so fresh. The bok choy absorbed the flavor a bit but in a good way-like a burst of more flavor. I used the frozen mini pork and vegetable dumplings and served with edamame. The chili oil took it to the next level. My family loved it and said it was like eating soup from a restaurant. One more superb TBFS recipe added to the rotation. Thank you!
Made this tonight and it did not disappoint! The flavor was great and it was seriously so easy to throw together. Used the chili oil and cilantro and did not change a thing.