Craving comforting, delicious food without the fuss? This Quick Dumpling Soup is your answer, a fast and flavorful meal that comes together in minutes, perfect for busy weeknights or when you need a speedy yet satisfying dish.
Key Ingredients for Quick Dumpling Soup
- 1 tablespoon neutral oil (like vegetable or canola)
- 1 pound ground chicken or pork (or a mix)
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch
- Salt and freshly ground black pepper to taste
- 4 cups chicken or vegetable broth
- 1 cup chopped bok choy or spinach
- 1/4 cup chopped scallions, for garnish (plus more for filling if desired)
- Optional: Red pepper flakes for a touch of heat
- Store-bought dumplings (about 12-16, your favorite variety like pork and chive or vegetable)
How to Make Quick Dumpling Soup
Prepare to be amazed by how easily this Quick Dumpling Soup transforms simple ingredients into a deeply satisfying meal. In under 30 minutes, you’ll have a flavorful broth brimming with tender dumplings and fresh greens, making it a consistently delicious choice. This recipe is designed for speed and simplicity without compromising on taste, offering a warming and hearty experience that feels both familiar and exciting.
Step-by-Step Instructions
- Prepare the Dumpling Filling (if making from scratch, otherwise skip to step 3): In a medium bowl, combine the ground meat, minced garlic, grated ginger, soy sauce, sesame oil, cornstarch, salt, and pepper. If adding scallions to the filling, chop about 2 tablespoons and add them now. Mix thoroughly with your hands or a spoon until all ingredients are well incorporated and the mixture is slightly sticky.
- Form the Dumplings (if making from scratch): Take about 1 teaspoon of the filling and place it in the center of a wonton or dumpling wrapper. Moisten the edges of the wrapper with a little water and fold it in half, pressing to seal. You can create pleats along the edge for a more traditional look or simply press firmly to ensure a good seal. Repeat with the remaining filling and wrappers. If using store-bought dumplings, simply have them ready.
- Sauté Aromatics: Heat the neutral oil in a large pot or Dutch oven over medium heat. Add the minced garlic and grated ginger and sauté for about 30-60 seconds until fragrant, being careful not to burn them.
- Add Broth and Bring to a Simmer: Pour in the chicken or vegetable broth and bring it to a gentle simmer.
- Cook the Dumplings: Carefully add the dumplings to the simmering broth. If using store-bought dumplings, follow the package instructions for cooking time, typically 5-8 minutes, until they float to the surface and are cooked through. If you made your own, they will usually take around 5-7 minutes.
- Add Greens and Scallions: In the last 2 minutes of the dumpling cooking time, add the chopped bok choy or spinach to the pot. Stir gently until the greens are wilted. Stir in most of the chopped scallions (save some for garnish).
- Taste and Adjust Seasoning: Taste the broth and add more soy sauce, sesame oil, salt, or pepper as needed. If you like a little heat, stir in a pinch of red pepper flakes.
- Serve: Ladle the hot Quick Dumpling Soup into bowls, ensuring each bowl has plenty of dumplings and broth. Garnish with the remaining chopped scallions and any other desired toppings.
Why You’ll Love This Quick Dumpling Soup
Get ready to fall head over heels for this Quick Dumpling Soup! Its star feature is undoubtedly the incredible speed at which it comes together, making it a truly weeknight-friendly champion. Imagine a steaming, fragrant bowl filled with savory broth and plump, tender dumplings – pure comfort without the hours of prep. Plus, making this at home means you get amazing flavor for a fraction of the cost of ordering takeout, giving your wallet a happy sigh of relief.
The magic of this soup lies in its delightful simplicity, enhanced by vibrant green bok choy or spinach that adds a lovely freshness and a pop of color. Unlike more complex noodle soups, this recipe is incredibly forgiving and adaptable; it’s a fantastic way to use up leftover cooked chicken or pork if you want to boost the protein even further. So, why wait? Give this soul-warming Quick Dumpling Soup a try tonight – your taste buds (and your schedule) will thank you!
Storing and Reheating Tips
Leftover Quick Dumpling Soup should be stored in an airtight container in the refrigerator for up to 3 days. It’s best to store the soup and dumplings together; however, be aware that the dumplings may become a bit softer upon sitting.
To reheat, you can gently warm the soup on the stovetop over medium-low heat until heated through. Alternatively, microwave individual portions on medium power, stirring halfway through. If the broth has thickened too much, you can add a splash of water or extra broth when reheating. For freezing, it’s recommended to freeze the broth and dumplings separately, if possible, as dumplings can sometimes become mushy after thawing. If freezing together, allow the soup to cool completely before transferring to freezer-safe containers or bags and freezing for up to 1 month. Reheat from frozen by simmering gently on the stovetop, adding extra liquid if needed.
Final Thoughts
This Quick Dumpling Soup offers a truly rewarding culinary experience that’s both accessible and delicious. Give it a try this week – you’ll be amazed at how a few simple ingredients can create such a comforting and satisfying meal!
Quick Dumpling Soup
Ingredients
Equipment
Method
- In a medium bowl, combine the ground meat, minced garlic, grated ginger, soy sauce, sesame oil, cornstarch, salt, and pepper. If adding scallions to the filling, chop about 2 tablespoons and add them now. Mix thoroughly with your hands or a spoon until all ingredients are well incorporated and the mixture is slightly sticky.1 pound ground chicken or pork (or a mix), 2 cloves garlic, minced, 1 inch ginger, grated, 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 teaspoon cornstarch, Salt and freshly ground black pepper
- Take about 1 teaspoon of the filling and place it in the center of a wonton or dumpling wrapper. Moisten the edges of the wrapper with a little water and fold it in half, pressing to seal. You can create pleats along the edge for a more traditional look or simply press firmly to ensure a good seal. Repeat with the remaining filling and wrappers. *If using store-bought dumplings, simply have them ready.*
- Heat the neutral oil in a large pot or Dutch oven over medium heat. Add the minced garlic and grated ginger and sauté for about 30-60 seconds until fragrant, being careful not to burn them.1 tablespoon neutral oil (like vegetable or canola), 2 cloves garlic, minced, 1 inch ginger, grated
- Pour in the chicken or vegetable broth and bring it to a gentle simmer.4 cups chicken or vegetable broth
- Carefully add the dumplings to the simmering broth. If using store-bought dumplings, follow the package instructions for cooking time, typically 5-8 minutes, until they float to the surface and are cooked through. If you made your own, they will usually take around 5-7 minutes.12-16 Store-bought dumplings
- In the last 2 minutes of the dumpling cooking time, add the chopped bok choy or spinach to the pot. Stir gently until the greens are wilted. Stir in most of the chopped scallions (save some for garnish).1 cup chopped bok choy or spinach, 1/4 cup chopped scallions, for garnish
- Taste the broth and add more soy sauce, sesame oil, salt, or pepper as needed. If you like a little heat, stir in a pinch of red pepper flakes.1 tablespoon soy sauce, 1 tablespoon sesame oil, Salt and freshly ground black pepper, Red pepper flakes
- Ladle the hot Quick Dumpling Soup into bowls, ensuring each bowl has plenty of dumplings and broth. Garnish with the remaining chopped scallions and any other desired toppings.1/4 cup chopped scallions, for garnish