Easy Dumpling Soup

I’ve designed this recipe to be as versatile as possible, dressing up mostly store-bought ingredients, to scratch that “itch” for whatever I’m craving whenever ordering takeout isn’t on the menu. All recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious.

“I love this recipe — it’s so simple but it’s also genius! I make it at least once a week with whatever greens I have on hand, and love it with the pork dumplings from Trader Joe’s.” Ana

My version of dumpling soup is a quick, semi-homemade soup inspired by the dumpling soups found in Chinese, Korean, and Japanese cuisines. The soup features a savory clear broth, delicate meat-filled dumplings, fresh greens, and an array of condiments to sprinkle on top.

I created this recipe with budget-friendly cooking in mind, using ingredients readily available to me. Check out these recipes for authentic Chinese potstickers from Made with Lau, Xiaolongbao (soup dumplings) from The Woks of Life, Korean madu from Beyond Kimchee, and Japanese gyoza from Japan Food Addict.

They would all would work well in this easy soup recipe!

What kind of dumplings to buy

Most grocery stores offer a variety of frozen dumpling options of different sizes, shapes, and fillings (usually pork, vegetable, shrimp, or a combination of those flavors)—and any type of frozen dumpling will work for this recipe. Whenever I’m operating on an extra-tight budget, I head to my local Asian grocery store to find a wider selection, larger quantities, and even lower prices.

Recipe Tips and Suggestions!

• Follow the package directions for your dumplings. The cook time I’ve included in the recipe card below is based on a handful of brands I’ve tested this recipe with (and there are so many others!). I highly recommend checking the written directions on your dumplings for the correct cooking time and serving size for two people.
• Switch up the flavor of the broth. I’m always trying out different flavor combos in the kitchen, so feel free to play around with the ingredients in the broth. I sometimes add a splash of mirin, rice vinegar, or lime juice, but I bet miso paste or a pre-prepared sauce (like sriracha or teriyaki) would be delicious, too.
• Add whatever ingredients you have to hand! This recipe is perfect for using up leftover veggies or proteins in your fridge. Some great options include air fryer tofu, baked chicken, mushrooms (fresh or frozen), half a hard-boiled egg, kimchi, or cilantro. Whenever I’ve got them in stock, I love sprinkling sesame seeds or crushed nori on top for an extra boost of flavor and texture.

Instructions

• Split the soup into

Notes

• * I usually find Asian-style dumplings in the freezer section at my local grocery store. You can use any flavor dumpling (pork, vegetable, chicken, etc.), but I prefer ones with pork and vegetables.*** or baby bok choy

Nutrition Information

How to Make easy dumpling soup – Step by Step Photos Make the soup base: In a medium-sized pot, combine 2 cups of vegetable broth, 1 Tablespoon of soy sauce, 1 teaspoon of toasted sesame oil, and the white parts of a thinly sliced green onion (set the green parts aside for garnish), and cook over medium-high heat.

You should also add the 1/4 tsp fish sauce now, if using — as well as any other extra ingredients that require some cooking time, like leftover cooked proteins from the fridge, tofu, mushrooms, or any other fresh or frozen vegetables that need time to soften. Add the dumplings: Bring the broth up to a boil on medium-high heat. Once boiling, add 10 frozen dumplings.

Cover and allow the soup to come back up to a boil. Boil the dumplings for about 2 minutes or until they are cooked through. (Check out the suggested cooking time on your dumpling packaging to check this is enough time to cook them all the way through.

Also, check the nutrition label to make sure you add the correct amount for two servings.) Add the remaining ingredients: Turn off the heat and stir in 1/2 cup of fresh spinach and the reserved green onion slices. Serve: Split the soup into two serving bowls and top each bowl with your desired garnishes.

I chose to sprinkle mine with a few sesame seeds and a heaping spoonful of Sichuan Chili Crisp! GET IN MY BELLY!

My go-to Topping combinations

I usually plan to add any extra condiments and toppings directly to each serving bowl.

This way, each person can mix and match them to suit their tastes. My go-to topping combinations are (per bowl):

• 1 Tbsp kimchi + handful of torn cilantro
• ¼ tsp Szechuan chili oil + hard boiled egg
• Sliced mushrooms + nori + sesame seeds

Storage and Reheating

I don’t recommend saving and reheating these leftovers.

As it sits, the dumplings will keep soaking up the broth until they bloat and then fall apart. Instead, just make the amount you think you will eat, which is why I’ve developed the recipe for two servings rather than four.

Since it comes together so quickly, it wouldn’t be the end of the world if you decided to make it twice in one night!