This homemade dumpling soup is made with the viral easy no-fold dumplings (chicken or pork), shiitake mushrooms, carrots, and spinach in a savory ginger-garlic broth.
Instead of folding each dumpling, the wonton wrappers are pressed right onto the filling and seared until golden.
The sear helps the wrappers stay attached and leaves flavorful browned bits in the pot to build the broth.
If you love brothy, flavor-packed dinners, my Thai curry noodle soup is another favorite.
Homemade Dumpling Soup Without Folding Dumplings
You still get homemade dumplings without individually filling and folding every wrapper. Scoop the filling into balls, press a wonton wrapper over each one, and sear them flat-side down until golden.
I tested adding the dumplings to the soup without getting enough of a sear first, and the wrappers started falling off.
Pressing the wrappers firmly around the filling and getting a good golden sear makes all the difference.
Ingredients You’ll Need
- Ground chicken or pork: Either works for the dumpling filling. If you go with pork, my ground pork stir fry is another easy dinner to add to your list.
- Green onions: Add them to the filling and broth, then save plenty of the green tops for serving.
- Fresh ginger and garlic: Flavor both the dumplings and broth. I tested the broth with more ginger, but it overpowered the other flavors, so I pulled back.
- Tamari or soy sauce: Adds savory flavor to the filling and broth.
- Rice vinegar: Adds acidity to the dumpling filling.
- Sesame oil: Adds nutty flavor to the filling and soup.
- Cornstarch: Helps bind the dumpling filling.
- Wonton wrappers: Press these over the filling instead of folding them into traditional dumplings.
- Shiitake mushrooms: Add savory flavor to the broth and are worth using here. I also use them to add tons of flavor to my miso pork ramen.
- Carrot and spinach: Add vegetables to the soup.
- Chicken or vegetable broth: Either works for the soup base.
How to Make Homemade Dumpling Soup
Step 1. Make the dumplings: Mix the ground chicken or pork with filling ingredients. Scoop the mixture into balls, then press a wonton wrapper firmly over each one.
Step 2. Sear the dumplings: Cook the dumplings flat-side down for 3-4 minutes without moving them, until the bottoms are golden brown. Transfer them to a plate. They don’t need to be cooked through yet.
Step 3. Build the broth: Deglaze the pot with a splash of broth and scrape up the browned bits. Add the sesame oil and shiitake mushrooms and cook until softened. The mushrooms will release quite a bit of moisture at first. Let that cook off, then add the ginger, garlic, green onions, carrot, tamari, and broth. Bring to a boil, then reduce the heat and simmer.
Step 4. Finish the soup: Add the dumplings and spinach and simmer for just 2-3 minutes, until the spinach is wilted and the dumpling filling reaches 165°F. Serve with chili crisp, sesame seeds, green onions, and lime juice.
What to Serve with Dumpling Soup
This dumpling soup is filling enough to serve on its own, but you can pair it with my miso ginger carrot salad, edamame, or roasted broccoli for a larger meal.
Storing Leftovers
Store leftover dumpling soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave until warmed through. Keep in mind that the wonton wrappers will continue to soften as they sit in the broth.
More Cozy Soup Recipes
Homemade Dumpling Soup
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Ingredients
No-Fold Dumplings
- 1 lb ground chicken or ground pork
- 3 green onions finely chopped
- 2 teaspoons fresh grated ginger
- 2 garlic cloves grated
- 1 tbsp cornstarch
- 2 Tablespoons tamari or soy sauce
- 2 teaspoons rice vinegar
- 1/2 teaspoon sesame oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon white pepper or ground black pepper
- 20 dumpling wrappers
Dumpling Soup
- 1 Tablespoon sesame oil
- 8 oz shiitake mushrooms sliced
- 2 teaspoons fresh grated ginger
- 3 cloves garlic grated
- 3 green onions whites and greens thinly sliced, plus more for topping
- 1 large carrot peeled and julienned
- 2 Tablespoons tamari or soy sauce
- 6 cups chicken broth or vegetable broth
- 3 cups spinach
For Serving
- sesame seeds
- chili crisp
- sliced green onions
- lime juice
Instructions
- Add the chicken, green onions, ginger, garlic, cornstarch, tamari, rice vinegar, sesame oil, salt, and pepper to a bowl and mix to combine.1 lb ground chicken or ground pork, 3 green onions, 2 teaspoons fresh grated ginger, 2 garlic cloves, 2 Tablespoons tamari or soy sauce, 2 teaspoons rice vinegar, 1/2 teaspoon sesame oil, 1/2 teaspoon kosher salt, 1/2 teaspoon white pepper, 1 tbsp cornstarch
- Use a medium cookie scoop (about 1 heaping Tablespoon) to form a ball of chicken mixture and drop them onto a cutting board. Dip or run the cookie scoop under warm water to prevent from sticking. You should have about 20 dumplings. Top each ball with a wonton wrapper, pressing and pinching the outsides gently to help them adhere to the meat mixture.20 dumpling wrappers
- Spray a large stock pot with non stick spray and heat over medium heat. working in two batches, drop the dumplings flat side down into the hot pot. Cook without moving for 3-4 minutes, until the bottom gets golden brown. Transfer the dumplings to a clean plate. They do not need to be cooked all the way through.
- Deglaze the pot with a splash of broth and use a spoon to scrape any brown bits from the bottom. Add the sesame oil and mushrooms and cook until softened, 4-5 minutes. Stir in the ginger, garlic, green onions, carrot, tamari, and broth. Bring to a boil over high heat then reduce to low and simmer, covered for 4-5 minutes. Drop in the dumplings and spinach and continue to simmer for 2-3 minutes, until the dumplings are cooked through to 165 and the spinach is wilted.1 Tablespoon sesame oil, 8 oz shiitake mushrooms, 2 teaspoons fresh grated ginger, 3 cloves garlic, 3 green onions, 1 large carrot, 2 Tablespoons tamari, 6 cups chicken broth, 3 cups spinach
- Serve with chili crisp, sesame seeds, lime juice and more green onions.sesame seeds, chili crisp, sliced green onions, lime juice
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This was soooo good and surprisingly easy to make. Don’t let making the dumplings scare you off. They are worth the little time it takes. Also, I appreciate that this is basically a one pot meal. We’ve definitely decided we want this to be part of our dinner rotation.
Hi Marie! Wow, thank you so much! Love it when I make it in a rotation. So glad you enjoyed it!
This soup has a lovely flavor and is easy to make. I found that the wonton wrappers became mushy and fell off the little meatball, and will likel not even use them the next time – just cook the meatball all the way and add to the soup when adding the spinach.
Hi there! Thanks so much for trying it! I’m glad you loved the flavor. The wonton wrappers will soften in the broth, but they shouldn’t fall off completely. I found during testing that getting a really good golden sear on the wrapper side helps it stay attached, so make sure to press the wrapper firmly onto the meat and let it sear for the full 3–4 minutes without moving it. I’d also only simmer the dumplings in the broth for the last 2–3 minutes so the wrappers don’t get too soft. I hope that helps if you give it another try!
Can you link the wonton wrappers you used and liked ? Can’t wait to try this !
Hi Stacy! I just got what they had at Kroger. Any will work great, but here they are!
SO DELICIOUS! This was a really fun one to make. The meatballs and the broth both had such great flavor. I had to use egg roll wrappers instead of dumpling wrappers, but they still worked great and tasted great! Will definitely be making this again.
Can you link the coconut wonton wrappers? I am looking for a GF option!
Hi Paige! I really looked into it and didn’t find any that I liked unfortunately. I even bought coconut ones to try but didn’t like them. I would recommend buying gluten-free pre made dumplings. Feel good is a good brand. You can just skip to making the broth and use those. Hope this helps!