Comforting Dumpling Soup
This delicious dumpling soup combines tender, pillowy potstickers with a savory, aromatic broth that's both nourishing and heartwarming. Perfect for chilly evenings or whenever you need a satisfying meal that feels like a warm hug.
Equipment
- Large Pot
Ingredients
For the Broth
- 8 cups chicken or vegetable stock low-sodium preferred
- 2 tablespoons soy sauce or tamari for gluten-free option
- 1 tablespoon sesame oil
- 1 inch fresh ginger thinly sliced
- 3 garlic cloves minced
- 2 star anise pods
- 1 tablespoon rice vinegar
- 2 tablespoons mirin sweet rice wine
- 2 green onions thinly sliced (white and green parts separated)
For the Dumplings
- 16 oz frozen potstickers or gyoza pork, chicken, or vegetable
For the Vegetables
- 2 medium carrots thinly sliced
- 2 cups baby bok choy roughly chopped
- 1 cup shiitake mushrooms sliced
- 1 cup snap peas halved
- 1 cup spinach leaves optional
Garnishes
- fresh cilantro leaves
- green onions thinly sliced (green parts)
- chili oil or sriracha for heat lovers
- sesame seeds
Instructions
- Heat a large pot over medium heat. Add the sesame oil, then sauté the white parts of the green onions, minced garlic, and sliced ginger for about 2 minutes until fragrant.
- Pour in the chicken or vegetable stock, soy sauce, star anise, mirin, and rice vinegar. Bring the mixture to a gentle boil, then reduce heat and simmer for 10 minutes to allow the flavors to meld together.
- Add the sliced carrots and shiitake mushrooms to the simmering broth. Cook for approximately 5 minutes until the carrots begin to soften slightly.
- Gently add the frozen dumplings to the pot. Be careful not to stir too vigorously as this can tear the delicate dumpling wrappers. Allow them to simmer for about 5-7 minutes until they float to the surface and are heated through.
- When the dumplings are nearly done, add the bok choy and snap peas to the pot. These vegetables cook quickly and should remain vibrant and slightly crisp. If using spinach, add it in the final minute of cooking just until wilted.
- Taste the broth and adjust the seasoning as needed with additional soy sauce, rice vinegar, or a pinch of salt.
- Ladle the soup into bowls, ensuring each serving has a generous portion of dumplings and vegetables. Garnish with the reserved green parts of the green onions, fresh cilantro, a drizzle of chili oil if desired, and a sprinkle of sesame seeds.
Notes
- For homemade dumplings, reduce cooking time to 3-4 minutes as they cook more quickly than frozen ones.
- If you prefer a clearer broth, strain it after the initial simmering to remove solid aromatics.
- Napa cabbage, spinach, or kale make excellent substitutes for bok choy.
- For meal prep, prepare and freeze the broth with carrots and mushrooms, then add fresh greens and dumplings when reheating.
- If you prefer a clearer broth, strain it after the initial simmering to remove solid aromatics.
- Napa cabbage, spinach, or kale make excellent substitutes for bok choy.
- For meal prep, prepare and freeze the broth with carrots and mushrooms, then add fresh greens and dumplings when reheating.
Nutrition
Calories: 320kcalCarbohydrates: 42gProtein: 14gFat: 12gSodium: 890mgFiber: 5g
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