Dumpling Soup
This is the bowl I make when I want soup that feels like a meal and I do not want to roll dough from scratch. A pot of broth takes garlic, a little olive oil, and chili, then dumplings simmer until they float. Green onion and cilantro go on at the end, which is the scatter in the photo. The broth should look clear with a warm orange tint from the chili, not like a thick stew.
Store-bought dumplings work. Frozen ones go in straight from the bag. Do not thaw them, or they stick and the wrappers tear. A gentle simmer, not a hard boil, keeps the skins whole. If you want to make the filling, ground chicken with garlic, ginger, and a spoon of olive oil is enough. The wrapper can be wonton skins or a thin pasta sheet. Either way, the broth is the point. Salt it at the end. Dumplings often carry their own salt.
It feeds four, about five dumplings each. Serve it as soon as the dumplings float. They soften if they sit in the hot broth, and the bite in the photo is gone.
Why You'll Love This
- Ready in 20 minutes.
- Looks like the photo: dumplings, green onion, chili broth.
- Store-bought or homemade dumplings.
- A full bowl, not a side.
Anti-Inflammatory & Mediterranean Recipes
Dumpling Soup
- Prep10 min
- Cook10 min
- Total20 min
- Servings4 servings
- Calories240 kcal
Ingredients
- Broth
- Dumplings and top
Instructions
- Heat the olive oil in a pot over medium. Add the garlic and ginger. Stir 30 seconds, until fragrant. Do not brown them hard.
- Pour in the broth and chili flakes. Bring to a simmer.
- Add the dumplings. If they are frozen, do not thaw them. Simmer gently 6 to 8 minutes for frozen, 4 to 5 for fresh, until they float and the filling is cooked through.
- Taste the broth. Add salt if it needs it, then the lemon juice.
- Ladle into bowls. Finish with green onion, cilantro, and more chili if you want it. Serve right away.
Notes & Tips
- Gentle simmer. A hard boil tears the wrappers.
- Frozen dumplings go in frozen. Thawed ones stick together.
- Garlic just fragrant, not brown. Browned garlic turns the broth bitter.
- Green onion and cilantro off the heat, so they stay bright.
- Nutrition: Per serving (1/4 of the pot, about 5 dumplings). Estimate, with chicken dumplings.
- Nutrition: Net carbohydrates: 21g
- Nutrition: WW estimate: 6 points on the current plan (dumpling wrappers and oil carry the points; broth is the light part)
- Fridge: 2 days. The dumplings soften. Reheat gently. Do not boil.
- Best the hour it is made. The wrappers drink the broth overnight.
- Nutrition is an estimate from chicken dumplings, broth, olive oil, garlic, and greens. Check the dumpling package. Brands vary.
- ## The Secret to Whole Dumplings
- A simmer, not a boil, and space in the pot. Crowded dumplings stick and tear. If the pot looks full, cook them in two batches and hold the first batch in the bowls while the second finishes. A hard boil is what splits the skins and clouds the broth. Gentle bubbles keep the wrappers the way they look in the photo.
Variations & serving ideas
- No dumplings: use small filled pasta, or a handful of rice noodles and shredded chicken.
- Homemade: mix 8 oz ground chicken with 1 grated garlic clove, 1 tsp ginger, and a pinch of salt. Wrap in wonton skins.
- No cilantro: use parsley. The bowl still reads green.
- Spicier: add the chili flakes with the garlic, and more at the end.
- Higher protein: add a few extra dumplings, or a handful of shredded cooked chicken with them.
Nutrition Facts
Per serving · makes 4 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 240 kcal |
| Total fat | 9 g |
| Sodium | 780 mg |
| Total carbohydrate | 22 g |
| Fibre | 1 g |
| Protein | 16 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Can I use frozen dumplings?
Yes. Add them frozen. They need about 8 minutes at a simmer. Do not thaw them first, or they stick and the skins tear.
Can I make the dumplings ahead?
Yes. Fill and fold them up to a day ahead, on a floured tray in the fridge. Or freeze them in one layer, then bag them. Cook from frozen.
How do I make it heartier?
Add a handful of spinach in the last minute, or a few slices of cooked chicken with the dumplings. A soft egg cracked into the simmering broth in the last 3 minutes turns one bowl into a bigger meal.
More questions about this recipe
How long does it take to make Dumpling Soup?
About 20 minutes in total: 10 minutes of prep and 10 minutes of cooking.
What ingredients do I need for Dumpling Soup?
The key ingredients include chicken, garlic, green onions, ginger, chili flakes and cilantro. The recipe card lists every ingredient with exact amounts.
How many servings does this recipe make?
It makes 4 servings.
How many calories are in one serving?
According to the recipe's nutrition information, one serving has about 240 calories, 16 g protein, 22 g carbohydrates and 9 g fat.
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