This Asian soup with dumplings is a quick and easy recipe you can make in 10 minutes, with a flavorful broth, plenty of greens, and your favorite frozen dumplings!
JUMP TO RECIPEWe all have lazy days in the kitchen, and this easy Dumpling Soup brings all the flavor without the fuss with the help of tasty frozen dumplings. This recipe is as easy as boil-and-serve, but tastes like it cooked all day.
The broth gets its rich flavor from miso paste and ginger, with a strong finish from flavorful toasted sesame oil. My go-to dumplings for this recipe are pork potstickers.
Grab your chili crisp, sprinkle on some cilantro leaves and scallions, and dive into a flavorful and delicious bowl of soup that's basically a weeknight hero.
Table of Contents
- Ingredients
- How to make Dumpling Soup (AKA Potsticker Soup)
- What kind of Dumplings should I use?
- Dumpling Cook Times
- Prep Ahead
- Variations
- What to serve with dumpling soup
- Storage
- More easy recipes
Ingredients
Building the Broth
Shredded carrots. For an easy weeknight soup, I love to but the pre-shredded or julienne cut bagged carrots from the grocery store to save time. If you like, you can also shred your own on a box grater.
Scallions (aka green onions). These add a nice, light onion flavor to the soup broth, as well as a bright herbal quality to the finished soup as a garnish. You'll seperate the whites from the green parts of the scallions when prepping, and cook the whites along with the carrots at the beginning to help give depth of flavor to the broth.
Minced fresh ginger. While you could use a tube of ginger paste, or some dried ginger in a pinch, I highly recommend the powerful and potent flavor you get from some fresh ginger root. I like to buy a few pieces fresh, and then freeze them! You can grate the ginger from frozen, which is perfect for recipes like this one, and the ginger keeps in the freezer for months in a freezer bag! This way, you always (technically) have fresh ginger on hand. And the flavor is just as delicious grated from frozen.
Fresh minced garlic cloves. Again, my vote is for real, fresh garlic you peel and minced (or press) yourself. The flavor is stronger and fresher than anything in a jar or tube, and gives the broth a well rounded flavor. Using a garlic press also ensures the garlic melds into your broth, rather than floats in it.
Chicken Broth or chicken stock. This will serve as the base of the soup. You can use store bought broth, or homemade! If you like, low sodium broth or bone broth are great options, too!
Stir-ins
White Miso Paste. This adds a great umami punch to the soup broth, and gives it that cooked all day homemade flavor and depth.
Toasted Sesame oil. Toasted sesame oil is made from toasted sesame seeds, which gives it a bold, nutty flavor, giving a bold flavor punch at the end of cooking.
Soy sauce. Soy sauce is key to adding complexity of flavor to the broth. Use a soy sauce that you enjoy and cook with often.
Mix-ins
Frozen dumplings or potstickers. This part of the recipe all comes down to preference. I love to use a pork potsticker for this recipe, but you can use ANY frozen potstickers you love, such as chicken, veggie, or gluten free.
Baby spinach, or a greens blend. These add some extra heft and nutrition to the soup, and cook up lightning fast!
The juice of one lime. Adding a squeezed lime into the broth just before serving adds a nice hint of acid to the broth, and helps wake up all the flavors in the soup!
Chili crisp. The umami rich topping adds a great textural element and spice to the finished soup. Add what you like to individual bowls to control the spice level.
How to make Dumpling Soup (AKA Potsticker Soup)
To make this easy 10 minute dumpling soup recipe, you'll start by cooking the scallion whites and carrots in a bit of oil, and then building the broth with additional elements like garlic an ginger. Once the broth is pretty much set, you simmer the dumplings until cooked through, and cook the spinach or greens until just wilted. Stir in the lime, garnish, and it's time to eat!
What kind of Dumplings should I use?
You can use pork, chicken, or veggie dumplings for this recipe! My personal favorite are the Pork and Chive dumplings from Dumpling Daughter, but I have also found some great ones from Trader Joe's and Aldi!
Dumpling Cook Times
| Fresh Dumplings | If you opt to use fresh dumplings, simmer them for a shorter period of time if they come fully cooked, so they retain their shape, as they will cook faster. |
| Mini Dumplings | If using frozen mini dumplings, simmer them for 3-4 minutes to avoid overcooking. |
| Thicker wrappers | When your dumplings have a thicker wrapper, simmer an additional minute or 2 if needed to make sure they are well cooked and tender. |
Prep Ahead
Make sure you separate your scallion white and greens, since you'll cook the whites, and use the greens at the very end, as well a for garnish. You'll want all your veggies ready to go, as this soup comes together very quickly.
Variations
Make it vegan (or vegetarian). To make this dumpling soup recipe vegan, use veggie dumplings, and swap the chicken broth for vegetable broth!
Add protein. If you happen to have only veggie dumplings around the house, or want to beef up the amount of protein in the soup, you could add sliced or shredded cooked chicken breast, cooked ground pork, or even edamame!
Switch up the veggies. use what you have! Some great add-ins would be sugar snap peas or bell peppers. Some thinly sliced mushrooms would also be a great addition.
Make a beef version. Try frozen beef potstickers and beef broth in place of the chicken broth for a richer dumpling soup!
Easy Dumpling Soup Recipe
Equipment
- large soup pot or Dutch oven
Ingredients
- 1 tablespoon avocado oil, or neutral oil such as canola or vegetable oil
- 1 cup shredded or julienned carrots
- 6 scallions (green onions), thinly sliced, whites and greens separated
- 1 tablespoon minced fresh ginger
- 4 cloves minced (or pressed) fresh garlic
- 6 cups chicken broth or stock
- 2 tablespoon white miso paste
- 1 lb frozen dumplings or potstickers
- 1 tablespoon toasted sesame oil
- 2 tablespoon soy sauce
- 3 cups fresh baby spinach or greens blend, such as Power Greens
- the juice of one lime
- Chili crisp, for serving (optional)
- fresh cilantro leaves, for garnish
Instructions
- Heat oil in a large soup pot or dutch oven over medium heat. 2. Add carrots, scallion (whites only), ginger and garlic, and cook until slightly softened, stirring occasionally, for 2-3 minutes. 3. Add the chicken broth and miso paste, turn heat up to medium-high, and bring to a boil. Once boiling, cook until miso is dissolved, stirring occasionally for 3-4 minutes. 4. Once boiling and miso is dissolved, add the frozen dumplings and cook until heated through, 4-6 minutes, stirring occasionally so they don’t stick to the pot. 5. Stir in sesame oil, soy sauce and baby spinach or greens, and half the scallion greens (reserve some for garnish). Cook until just greens or spinach is just wilted, about 1 minute. 6. Turn off heat and stir in juice of 1 lime. Serve with scallion greens, cilantro leaves, and chili crisp, if desired.
What to serve with dumpling soup
I love my soup a little spicy, so I love to serve it with a dollop of Chili Crunch on top for some heat and a nice additional texture. I also love to add on some fresh cilantro leaves for an extra pop of flavor.
This soup is great all by itself, alongside a simple side salad for an acidic pairing (like my Korean Cucumber Salad), or as an accompaniment to an Asian-inspired meal, like savory and spicy Kimchi Bacon Fried Rice or rich and flavorful General Tso's Ramen Egg Rolls!
Storage
This Asian soup with dumplings will keep for up to 3 days in an airtight container in the fridge. To reheat, gently warm on the stove until just warmed through, and serve with fresh scallion greens.
I would not recommend freezing the soup for a later use, as the dumplings really suffer and lose their shape and tend to fall apart after thawing.
More easy recipes
If you love this dumpling soup recipe, you'll love these tasty and easy weeknight meals, too!
Try my Vegan Enoki Mushroom and Dumpling Soup for a veggie packed and vegan version of dumpling soup.
Make my One Pan Dumpling Bake with Snap Peas for a one pot meal made with frozen dumplings.
Use up that leftover Rotisserie Chicken with my easy weeknight Rotisserie Chicken Noodle Soup recipe!
© Jawns I Cooked. All images & content are the sole property of Jawns I Cooked. Please ask permission prior to using my photos. If you would like to share one of my recipes, please link back to this post and re-write the instructions in your own words.
Leave a Reply