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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4.5 19
If I wanted the frozen dumplings why would I waste my time here! Thought this was an actual recipe from scratch. item not reviewed by moderator and published
What a great idea to use dumplings from the freezer section. The flavor of the broth is very nice. I will make this again. item not reviewed by moderator and published
I really liked it better than my local Chinese restaurant! item not reviewed by moderator and published
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. : item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published

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