Dumpling Soup with Tender Dumplings (Print Version)
Tender dumplings simmered in a savory ginger broth with shiitake mushrooms, bok choy, sesame oil, and green onions.
# Ingredients:
For the broth
01 -
1 tablespoon neutral oil
02 -
2 inch piece fresh ginger, thinly sliced
03 -
3 cloves garlic, thinly sliced
04 -
4 green onions, whites and greens separated, thinly sliced
05 -
6 cups (1.4 L) low-sodium chicken broth
06 -
1 tablespoon soy sauce, plus more to taste
07 -
1 tablespoon light soy sauce or low-sodium soy sauce
08 -
1 teaspoon toasted sesame oil, plus more for serving
09 -
1/2 teaspoon white pepper
10 -
Salt, to taste
For the soup
11 -
4 oz (115 g) shiitake mushrooms, stems removed and caps sliced
12 -
8-10 frozen pork, chicken, shrimp, or vegetable dumplings
13 -
4 baby bok choy, halved lengthwise, or 2 cups (140 g) chopped napa cabbage
14 -
Chili crisp or chili oil, for serving, optional
# Instructions:
01 -
Heat the oil in a large pot over medium heat. Add the ginger, garlic, and white parts of the green onions. Cook for 1 minute, stirring often, until fragrant.
02 -
Pour in the chicken broth, soy sauce, light soy sauce, sesame oil, and white pepper. Bring to a gentle boil, then reduce to a simmer for 3-5 minutes.
03 -
Add the shiitake mushrooms and cook for about 3 minutes, until softened and savory smelling.
04 -
Slide the frozen dumplings into the simmering broth. Cook according to the package directions, usually 5-7 minutes, keeping the broth at a gentle simmer.
05 -
Add the bok choy during the last 2-3 minutes of cooking. Simmer until the stems are crisp-tender and the leaves are bright green.
06 -
Taste the broth and adjust with salt or soy sauce. Ladle into bowls and top with the green onion tops, chili crisp, and a few drops of sesame oil if desired.
# Notes:
01 -
Use dumplings straight from frozen unless the package says otherwise.
02 -
Best served right away before the wrappers absorb too much broth.
03 -
Store broth and dumplings separately for better leftovers.