Dumpling Soup

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  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4 servings
  • Nutrition Info
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4 cups low-sodium chicken broth

1/4 pound thick-sliced ham, diced

2 tablespoons dry sherry or Chinese rice wine

1 tablespoon sugar

1 1-inch piece ginger, peeled and thinly sliced

4 3-inch strips orange zest

Kosher salt and freshly ground pepper

2 scallions, sliced, white and green parts separated

1 cup sliced button mushrooms

2 medium carrots, thinly sliced

2 to 3 napa cabbage leaves, thinly sliced

24 frozen chicken or vegetable dumplings or pot stickers Soy sauce, for drizzling (optional)


  1. Combine 2 cups water, the broth, ham, sherry, sugar, ginger, orange zest, 1/2 teaspoon salt, and pepper to taste in a large pot. Cover and bring to a boil over high heat. Add the scallion whites, mushrooms and carrots. Reduce the heat and simmer, uncovered, until the carrots are crisp-tender, about 4 minutes.
  2. Add the cabbage, dumplings and scallion greens. Cover and cook until the dumplings are soft and heated through, 4 to 5 minutes. Divide the dumplings and soup among bowls. Drizzle with soy sauce, if desired.