Homemade Dumpling Soup

A bowl of dumpling soup with mushrooms, carrots, greens, and sesame seeds, with a spoon inside, sits on a light-colored surface in bright sunlight.

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Homemade dumpling soup with easy no-fold chicken or pork dumplings, shiitake mushrooms, carrots, and spinach in a savory ginger-garlic broth. The dumplings are seared first so the wrappers stay in place and the browned bits add extra flavor to the soup.

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Prep Time20

Cook Time30

Total Time50

Servings: servings

Author: Molly Thompson

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
15 dumpling wrappers I used coconut wonton 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.
15 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

Wet the cookie scoop: The ground meat mixture is sticky. Dip or run the scoop under warm water as needed to make portioning the dumplings easier.

Cookie Scoop:

Nutrition

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