20-Minute Dumpling Soup
Preparation time: 20-30 minutes | Serves: 2 people
This dumpling soup recipe is so quick and easy to whip up, it’s been on constant rotation for my weekly dinners. A clear, aromatic broth with the usual suspects - ginger and garlic, chicken or veggie broth, soy sauce and a few simple ingredients that simmer away on the stove.
The star of the show are the dumplings from Mushiki. These frozen gyoza dumplings are handmade with natural ingredients and are the perfect, plump bites of goodness to accompany this soup.
Ingredients used in this Easy Dumpling Soup -
Using pantry staples and frozen dumplings, this soup is a shortcut lunch or dinner that is healthy, comforting and delicious.
The essential ingredient for any soup is a good chicken or vegetable stock and I’ve got the perfect recipe here.
Aromatic ingredients like ginger and garlic form the base, and I like to use dried shiitake mushrooms (this is optional) for their earthiness and depth of flavour. Soy sauce adds salty, savoury notes which pair well with the pork and prawn dumplings. I always like to add green vegetables where I can, so I’ve added bok choy and spring onions to this recipe.
This dumpling soup is perfect for -
Whether you're craving a warming bowl on a cold day or need a satisfying meal that comes together in minutes, this Asian-inspired dumpling soup hits the spot every time.
Read more about my serving suggestions and other tips in the recipe notes below.
Ingredients
2 tsps. sesame/ neutral oil
3-4 garlic gloves, sliced fine
Thumb size knob of ginger, peeled and sliced into crescents
2 spring onions (whites and greens separated)
5-6 dried shiitake mushrooms (optional)
3 tbsps. soy sauce (or more, according to taste)
4 cups vegetable/ chicken stock
1 bunch bok choy (optional)
1 packet Mushiki frozen gyoza (I used the pork & prawn flavour)
Salt, white pepper and sugar (according to taste)
Chilli oil, to serve
Method
Soak the shiitake mushrooms in hot water and set aside.
Heat the oil on medium heat in a deep pot with a lid.
Fry the garlic, ginger and spring onion greens till fragrant (3-4 minutes).
Drain mushrooms (reserve soaking liquid), squeeze dry, slice into strips, and sauté for a few minutes.
Pour in the stock, mushroom soaking liquid, and soy sauce.
Cover and simmer on a low heat for 15 minutes.
Meanwhile, cook gyoza according to packet instructions (steam or microwave).
Clean the bok choy and trim the ends (reserve for stock). Add to soup and boil for 2-3 minutes until tender with a slight bite.
Season with salt, white pepper and sugar, to taste.
To serve, place the dumplings in a deep bowl and ladle soup on top. Garnish with spring onion greens and chilli oil.
Swaps, Serves & Storage
What can I use instead of gyoza dumplings?
This recipe works beautifully with any type of frozen dumplings - pork, chicken, vegetarian, or even wontons.Can I make this recipe vegan or vegetarian?
This Asian style dumpling soup can easily be customised to be vegan or vegetarian. Use vegetable stock and swap the dumplings for a vegetarian/ plant based filling.What can I use instead of shiitake mushrooms?
You can use any other dried mushrooms, or leave them out all together. I find that they add a nice depth of flavour considering the short simmering time for the broth, but feel free to skip this step if easier.How can I add more flavour to the soup?
Use dashi stock instead of plain broth for the base, or add a pinch of white pepper and splash of Chinese cooking wine for an extra boost of flavour.Can I add extra protein to this dumpling soup?
Add a soft boiled egg, sliced chicken breast or tofu to this soup if you’d like an extra kick of protein.Can I make this recipe gluten free?
Yes, swap the soy sauce for tamari and use gluten free dumplings for the recipe.Can I make this recipe ahead of time?
You can make the broth ahead of time, but I would suggest cooking the dumplings just before eating so they retain their plump, bouncy texture.How long can I store this dumpling soup?
You can prepare the broth ahead of time as guided above and store it in the fridge for up to a week. If you’re using fresh dumplings or have leftovers, store them separately from the broth so they don’t soak up additional liquid and turn soggy.
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