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, stock, soy sauce and a few simple ingredients that simmer away on the stove.
The easiest component for this recipe is the dumpling! I use frozen gyoza or dumplings from my local Asian store which are the perfect, plump bites of goodness to accompany this soup.
Ingredients used in my Dumpling Soup -
Using pantry staples and frozen dumplings, this soup is a shortcut lunch or dinner that is healthy, comforting and delicious.
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 bok choy and spring onions feature in this recipe too.
Whether you're craving a warming bowl on a chilly day or need a satisfying meal that comes together in minutes, this Asian-inspired dumpling soup hits the spot every time.
Ingredients
5-6 dried shiitake mushrooms (optional)
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)
3-4 tbsps. soy sauce (according to taste)
4 cups vegetable/ chicken stock
1 bunch bok choy (optional)
10-12 frozen gyoza/ wontons/ dumplings
Salt and white pepper (according to taste)
Chilli oil, to serve
Method
Soak the shiitake mushrooms in hot water and set aside.
Heat oil in a deep pot over medium heat. Fry the garlic, ginger and spring onion greens until fragrant (about 2-3 minutes)
Drain the mushrooms (reserve the soaking liquid), squeeze dry, slice into strips and sauté with the aromatics.
Add stock, mushroom soaking liquid and soy sauce to the pot. Cover and simmer on low for 15 minutes.
Meanwhile, cook the dumplings according to packet instructions.
Add the bok choy and boil for 2 to 3 minutes until tender with a slight bite.
Season with salt and white pepper.
To serve, place the dumplings in a deep bowl and ladle the soup on top. Garnish with spring onion greens and chilli oil.
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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.
