Chinese Dumpling Soup

Save Recipe
  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: Serves 4 - Makes 11 cups
Share This Recipe


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)


  1. 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. 
  2. 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. 

Cook’s Note

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

Dairy-Free Cream of Wild Mushroom and Barley Soup
31m Easy 100%
Spinach Tortellini Soup
14m Easy 98%
Tuscan Vegetable Soup
28m Easy 97%
Pork and Scallion Dumplings
35m Intermediate 95%