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Easy Dumpling Soup: Quick and Cozy Recipe

Easy Dumpling Soup combines frozen dumplings with a savory ginger-garlic broth.Carrots, spinach, green onions, soy sauce, and sesame oil add fresh flavor.This simple one-pot soup is ready in about 30 minutes.

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Prep Time 15 minutes
Course Soup
Cuisine Asian-Inspired

Ingredients
  

  • 1 tablespoon toasted sesame oil
  • 4 garlic cloves minced
  • 2 tablespoons fresh ginger peeled and minced
  • 6 cups halal-certified chicken stock
  • 3 tablespoons low-sodium soy sauce
  • 4 green onions white and green parts thinly sliced, plus more for garnish
  • 2 large carrots peeled and julienned, or 1 cup shredded carrots
  • 1 1½-pound bag halal-certified frozen dumplings, potstickers, or mini potstickers
  • 3 cups fresh spinach
  • Sea salt to taste
  • 1 teaspoon sesame seeds optional

Instructions
 

  • Place a large soup pot over medium heat and add the toasted sesame oil.
  • Once the oil is warm, add the minced garlic and fresh ginger. Cook for about 2–3 minutes, stirring frequently, until fragrant. Keep the heat moderate so the garlic does not burn.
  • Pour in the chicken stock. Add the low-sodium soy sauce, sliced green onions, and julienned or shredded carrots.
  • Increase the heat and bring the broth to a boil.
  • Once boiling, reduce the heat to medium-low. Let the broth simmer for approximately 5 minutes, stirring occasionally, until the carrots begin to soften.
  • Add the frozen dumplings directly to the broth. There is no need to thaw them first unless the package instructions specifically recommend doing so.
  • Increase the heat and bring the Easy Dumpling Soup back to a gentle boil. Cook the dumplings according to their package directions, approximately 4–6 minutes depending on their size and filling. Make sure any meat-filled dumplings are thoroughly cooked.
  • Gently stir the soup occasionally while the dumplings cook. Avoid vigorous stirring, which can cause delicate dumpling wrappers to tear.
  • Once the dumplings are cooked through, remove the pot from the heat.
  • Add the fresh spinach and gently stir it into the hot broth. Let it sit for 2–4 minutes, or until the spinach has wilted.
  • Taste the broth before adding additional salt. Both chicken stock and soy sauce can already contain significant amounts of sodium.
  • Divide the soup between serving bowls. Garnish with additional sliced green onions and sesame seeds, if desired.
  • Serve immediately while the broth is hot and the dumplings are tender.

Notes

Potstickers and mini potstickers both work well in this recipe. Smaller dumplings are particularly convenient because they are easy to eat directly from a soup bowl.
Frozen dumplings can have different cooking requirements depending on their size and filling. Use the cooking time on the package as your primary guide and ensure meat-filled dumplings are fully cooked before serving.
For a vegetarian variation, replace the chicken stock with vegetable broth and use vegetable dumplings.