Chinese Dumpling Soup

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  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 servings
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8 cups low-sodium chicken broth

1 2-inch piece fresh ginger, peeled and julienned

1 tablespoon soy sauce, preferably dark

1/4 cup Chinese Shaoxing rice wine, dry sherry or white vermouth

1 tablespoon balsamic vinegar

2 teaspoons toasted sesame oil

1 teaspoon sugar

Kosher salt

2 carrots, thinly sliced (about 1 cup)

1 pound frozen Chinese dumplings, pork or shrimp (about 24)

3 scallions, white and green parts, thinly sliced

4 cups baby spinach


  1. Bring the broth, ginger, soy sauce, wine, vinegar, sesame oil, sugar and a pinch of salt to a boil in a soup pot over high heat. Lower the heat and simmer about 10 minutes. Add the carrots and cook until just tender, about 5 minutes.
  2. Add the dumplings and cook until just tender, about 3 minutes. Stir in the scallions and spinach and cook until wilted, about 1 minute.