Chinese Dumpling Soup

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
Serves 4 - Makes 11 cups
Level:
Easy

Ingredients
  • 8 cups low-sodium chicken or mushroom broth
  • 1 2 -inch piece fresh ginger, peeled and julienned or cut into match sticks
  • 1 tablespoon soy sauce, preferably dark
  • 1/4 cup Shaohsing rice cooking wine or pale dry sherry
  • 1 tablespoon balsamic vinegar/or 2 tablespoons black vinegar
  • 2 teaspoons dark sesame oil
  • 1 teaspoon sugar
  • Pinch of salt
  • 2 carrots, thinly sliced on the bias- about 1 cup
  • 24 frozen Chinese dumplings, pork, shrimp, or 1 pound package
  • 3 scallions (white and green parts), thinly sliced
  • 4 cups bag baby spinach
  • chopped cilantro (optional)
  • Asian chili paste (optional)
Directions

Put the broth, ginger, soy, wine, vinegar, sesame oil, sugar and salt in a soup pot and bring to a boil over high heat. Adjust the heat so the broth simmers and cooks to lightly flavor with ginger, about 10-15-minutes.

Add the carrots, and simmer until tender and cooked through, about 5 minutes. Just before serving, add the dumplings, cook for 3 minutes, stir in the scallions and spinach and cook until the greens wilt, about 1 minute. Divide among warm bowls and serve. Serve with chili sauce on the side if desired.

Optional- Cook the dumplings according to package directions for potstickers- Serve dumplings on the side of soup.

Photograph by Antonis Achiellos


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    What a great idea to use dumplings from the freezer section. The flavor of the broth is very nice. I will make this again.
    I really liked it better than my local Chinese restaurant!
    I loved this soup! I strained out the ginger - after letting it boil / warm for a long while - appx 1 hr... Added thinly sliced red peppers with the carrots and...added small shrimp with the dumplings. I was trying to replicate a soup I had previously and adored. I'll make this many more times. :
    This soup far exceeded my expectations. 
    I added a bit more ginger and used a mandolin to shred the carrots. 
     
    It was simple to make, flavoursome and a lovely, light broth. 
    The next night I added enoki mushrooms and a grilled piece of salmon - creating a whole new meal from the same base.
    Great use for many vegetables left in the fridge. I love the little chicken dumplings from Trader Joes. I think they are called Su Mai. Delicious for soup. Also their wontons. I like dumplings but prefer the less doughy Su Mai and wontons.
    I loved making this. It was very easy, time consuming due to the vegetable chopping (by hand. I made this for my extended family who loved it. I accidentally left out the ginger but it was still good. The cilantro and the chili paste were also not used. The family is not big into spicy. But I will do the ginger next time and I highly recommend it. My toddlers loved it. I had a hard time finding the premade dumplings/wontons. But I found some by P.F. Chang in the frozen isle (a little pricy at $6.00 for 12oz. I got 3 bags, either way for about $50 I fed 6 adults and 2 toddlers. I also added fried rice to it as a side dish. Perfect.
    Just made this yesterday for Chinese New Year! So good, everyone loved the broth especially! Very quick and easy to make. Definitely a tradition maker here!
    Absolutely delicious. My children scraped the pot clean. Not a drop was left.  
     
    Do not skimp on the ginger and be sure to use the chili-garlic paste or sriracha. I served it with a simple green salad and it was so tasty, Simply a wonderful soup for a cold winter night!
    Though delicious, it really calls for too much ginger for my taste. I made it a second time with half as much ginger, and it tasted just like soup from a real Chinese restaurant! So, going light on the ginger is really the way to go!
    LOVED IT!!!!!!!! Good way to use up frozed dumplings. I swapped the spinach for baby bok choy and didn't have sherry so I used a little extra sesame oil and soy sauce. My husband was very happy with it!
    This goes perfect with Alton Brown's potstickers! I also like to through in whatever other veggies I have in the refrigerator like mushrooms.
    Quick & easy weeknight supper. I substituted choy sum for the spinach and left the cilantro out, since I didn't have any. I have to agree about with lsa_9427804 about the broth; it was just the two of us, and while we had a good number of dumplings & greens leftover, we did a number on the broth!!
    This was an excellent baseline recipe! My husband is incredibly picky but he raved over this. The broth is what made this soup, the veggies were whatever I had in the fridge and the results were a keeper. Definitely will be making this in the future.  
     
    The key to a good recipe is being a little flexible. If you know what you like, adjust the ingredients to your taste. There is no exact and perfect recipe, since we all have different palates. But it can be funny trying it out!
    I was not overly impressed. For me it was far too much broth for the over all ingredients. The flavors are good and balanced but there is I guess I wanted more extra veggies. If I try this one again it will have some extra add ins.
    I usually leave out the vinegar but this soup is absolutely AMAZING and my boyfriend keeps askin for it so I figure it's a winner!
    My family just loved this soup! Passed out the recipe prior to ever sitting down. the only thing I did differently is I omitted the sherry, and used half beef broth and half veggie broth. Nice to find something light the the entire family loves.
    This recipe is definitely a keeper! It is great for those after a busy day at work nights! Only things I changed was to omit the wine, mince the ginger, and half the amount of spinach. Everyone loved it and requested the recipe. I highly recommend!!
    this recipe is so fullfilling specially when youre under the weather
     
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