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
Notes
Leftover soup and dumplings should be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop or microwave.
