Chinese Dumpling Soup is a quick and easy 15-minute dinner made with frozen dumplings, leafy greens, and a savory miso-ginger broth finished with toasted sesame oil. I usually use pork potstickers, but any favorite frozen dumplings work well in this simple weeknight soup.
Top each bowl with chili crisp, cilantro, and scallions for extra flavor. For another easy takeout-inspired dinner, try my Chinese Chicken and Broccoli with rice on the side.
Recipe Summary: Chinese Dumpling Soup
- ✅ Recipe Name: Chinese Dumpling Soup
- 🕒 Ready In: 15 minutes
- 👪 Serves: 6 (easy to scale)
- 🍽 Calories: 272 per serving
- 🥣 Main Ingredients: Frozen dumplings, leafy greens, miso, ginger, sesame oil
- 📖 Dietary Info: Quick and easy, customizable
- ⭐ Why You'll Love It: Ready in just 15 minutes, this cozy Chinese dumpling soup is packed with savory flavor and makes an easy weeknight dinner with minimal prep.
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This Chinese dumpling soup is one of my favorite quick dinners when I want something warm, savory, and satisfying without a lot of prep. Frozen dumplings simmer right in a flavorful miso-ginger broth with leafy greens, while toasted sesame oil adds a rich, nutty finish. I usually use pork potstickers, but you can easily swap in your favorite frozen dumplings.
Ready in just 15 minutes, it’s an easy weeknight soup that tastes far more flavorful than the effort required. If you love quick takeout-inspired dinners, try my Chinese chicken and broccoli, chicken cashew stir fry, or Spam fried rice recipe next. For something fresh on the side, this Korean spicy cucumber salad pairs really well with the soup.
Why you'll love this recipe
- Ready in 15 minutes: Perfect for busy weeknights when you want something warm and satisfying fast.
- Uses frozen dumplings: No need to make dumplings from scratch- just grab your favorite bag from the freezer.
- Big flavor, minimal effort: Miso, ginger, sesame oil, and aromatics create a savory broth without a long simmer.
- Easy to customize: Use pork, chicken, shrimp, or vegetable dumplings and swap in whatever leafy greens you have.
- Cozy but not heavy: It’s comforting and filling without feeling overly rich.
Jump to:
Key Ingredients
For the Broth
- Shredded carrots: Pre-shredded or julienne-cut carrots save time and add a little sweetness and texture.
- Scallions: The white parts cook into the broth for mild onion flavor, while the green tops make a fresh garnish.
- Fresh ginger: Adds warm, aromatic flavor. I like to keep ginger in the freezer and grate it straight from frozen.
- Fresh garlic: Gives the broth a stronger, fresher flavor than jarred garlic.
- Chicken broth or stock: The base of the soup. Low-sodium broth or bone broth also work well.
- White miso paste: Adds savory umami and extra depth.
- Soy sauce: Adds saltiness and complexity to the broth.
- Toasted sesame oil: Stirred in at the end for rich, nutty flavor.
Dumplings & Mix-Ins
- Frozen dumplings or potstickers: Pork potstickers are my favorite, especially the Pork and Chive dumplings from Dumpling Daughter, but chicken, vegetable, shrimp, or beef dumplings all work. I’ve also had good luck with frozen options from Trader Joe’s and Aldi.
- Baby spinach or mixed greens: Adds color and texture and wilts quickly into the hot soup.
- Fresh lime juice: Brightens the broth and balances the savory flavors.
- Chili crisp: Adds heat, umami, and texture. Spoon it over individual bowls so everyone can control the spice level.
See the recipe card at the end for the full list of ingredients with the quantities.
Variations
| Make it vegetarian or vegan | Use vegetable dumplings and vegetable broth. For a vegan version, check that the dumplings and miso are vegan as well. |
| Add extra protein | Stir in shredded cooked chicken, cooked ground pork, shrimp, or shelled edamame to make the soup more filling. |
| Switch up the vegetables | Baby bok choy, mushrooms, sugar snap peas, shredded cabbage, or bell peppers all work well. Use quick-cooking vegetables so the soup stays fast. |
| Make it spicy | Add chili crisp, chili oil, sriracha, or a pinch of red pepper flakes to the broth or individual bowls. |
| Change the dumpling | Pork is my favorite, but chicken, shrimp, vegetable, or beef dumplings all work. Just follow the package cooking time since different styles can vary. |
How to make Chinese Dumpling Soup
- Step 1: Sauté the vegetables. Cook the scallion whites, carrots, ginger, and garlic in avocado oil until slightly softened.
- Step 2: Build the broth and cook the dumplings. Add the chicken stock and miso paste, stirring to dissolve the miso. Add the frozen dumplings and simmer until cooked through, about 4–6 minutes.
- Step 3: Add the greens. Stir in the spinach or greens, soy sauce, sesame oil, and most of the scallion greens. Cook for about 1 minute, just until the greens are wilted.
- Step 4: Finish and serve. Stir in the fresh lime juice, then ladle into bowls and garnish with chili crisp, cilantro, and the remaining scallions.
Dumpling Cook Time Tips
- Check the package directions first. Different brands and styles can vary quite a bit. Mini dumplings: Usually cook faster, around 3–4 minutes.
- Large or thick-wrapped dumplings: May need an extra 1–2 minutes.
- Fresh dumplings: Cook according to the package or maker’s instructions, since fresh dumplings may be raw or precooked.
Expert Tips
- Prep everything first. This soup comes together quickly, so have the carrots, ginger, garlic, greens, and scallions ready before you start. Separate the scallion whites from the greens- you’ll cook the whites and save the greens for finishing and garnish.
- Follow the dumpling package directions. Cooking times can vary by brand, size, and wrapper thickness.
- Don’t overcook the dumplings. Simmer just until tender so the wrappers don’t get too soft or start to break apart.
- Add the greens at the end. Spinach and other tender greens only need a minute or two to wilt.
- Finish with lime and sesame oil. Stir them in at the end so their fresh, bright flavors don’t get lost during cooking.
- Add chili crisp to individual bowls. This lets everyone control their own spice level.
Chinese Dumpling Soup FAQs
There isn’t one single name for Chinese dumpling soup. Depending on the type of dumpling and preparation, you may see soups made with wontons, jiaozi, or other filled dumplings. This recipe is an easy weeknight version made with frozen dumplings in a savory miso-ginger broth.
This version is made with frozen dumplings, chicken broth, miso, soy sauce, ginger, garlic, carrots, scallions, leafy greens, sesame oil, and fresh lime juice.
Pork and chive dumplings are my favorite, but chicken, vegetable, shrimp, or beef dumplings all work well. Choose a frozen dumpling you already enjoy and follow the package directions for cooking time.
Yes. There’s no need to thaw them first. Add the frozen dumplings directly to the simmering broth and cook until heated through and tender according to the package directions.
What to serve with Chinese Dumpling Soup
This Chinese dumpling soup is filling enough to serve on its own, especially with chili crisp, scallions, and fresh cilantro on top.
For something fresh on the side, try my Korean spicy cucumber salad. You can also serve smaller bowls alongside simple kimchi fried rice recipe, crab rangoon egg rolls, or chicken egg roll recipe for a bigger takeout-inspired meal.
Storage
Store leftover dumpling soup in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop until warmed through. Avoid boiling, since that can make the dumplings too soft or cause them to break apart.
I don’t recommend freezing this soup, because the dumpling wrappers tend to soften and fall apart after thawing.
More Takeout-Inspired Recipes
If you tried this Chinese Dumpling Soup or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks for visiting today!
Chinese 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.
- Add carrots, scallion (whites only), ginger and garlic, and cook until slightly softened, stirring occasionally, for 2-3 minutes.
- 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.
- 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.
- 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.
- Turn off heat and stir in juice of 1 lime. Serve with scallion greens, cilantro leaves, and chili crisp, if desired.
Notes
- Dumplings: Pork and chive potstickers are my favorite, but chicken, shrimp, vegetable, or beef dumplings all work. Cook according to the package directions, since size and wrapper thickness can affect the cooking time.
- Cooking from frozen: There’s no need to thaw frozen dumplings before adding them to the simmering broth.
- Food safety: If your dumplings contain raw meat or poultry, make sure the filling is fully cooked before serving. Poultry dumplings should reach 165°F, while pork and beef dumplings should reach 160°F.
- Greens: Add spinach or other tender greens at the very end so they stay bright and don’t overcook.
- Miso: Stir the miso into the broth until fully dissolved. Avoid aggressively boiling the soup after adding it for the best flavor.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently so the dumplings don’t become too soft or fall apart.
- Freezing: I don’t recommend freezing this soup, since the dumpling wrappers tend to soften and lose their shape after thawing.
Sharon says
One of my favorite things about this soup is how much flavor you get in just 15 minutes. I usually use pork and chive dumplings, but it’s great with whatever frozen dumplings you have on hand. Don’t skip the chili crisp and squeeze of lime at the end!