Dumpling Soup

This dumpling soup is the perfect comfort soup for any day of the week, I always make them them on the weekend and freeze them to cook throughout the week. This is one of those meals that you grab all of the family to come help. Once you fry and steam them, you can eat them as potstickers with a little light soy sauce. If you make too many, you are able to freeze them for a rainy day as well. These dumplings are filled with a perfect ratio of ground pork, shrimp, and bok choy. I use  pre-made Pot Sticker Wrappers.

The broth is flavorful and you can interchange what type of protein to use or the veggies. This is one of those recipes that you will be happy that you invested a little time to make. Your family will love them!

Dumpling Soup

Juicy and yummy dumplings in hearty broth


Edie O.


Dumpling Filling 

  • 1/2 pound ground chicken or pork
  • 1/2 pound cooked shrimp, minced
  • 1/2 cup bok choy or spinach, chopped
  • 4  small garlic cloves, minced
  • 1 tablespoon ginger, minced
  • 1/4 cup green onions ,diced
  • 1/2 cup shiitake mushrooms
  • 1 tablespoon Shaoxing wine (Dry Sherry wine)
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon rice vinegar 
  • 1/4 teaspoon white pepper
  • 2 teaspoons five spice
  • 2 teaspoons of sesame oil
  • 1 package dumpling wrappers
  • 2 Tablespoons Olive Oil (for frying)

Soup Broth

  • 8 cups Chicken Broth or Beef Broth
  • 1 tablespoon chili garlic (Sambal Oelek Chilli Paste)
  • 2 tablespoon Sriracha sauce (optional)
  • 1 tablespoon oyster sauce
  • sesame seed, and sliced green onion to garnish

  1. In a mixing bowl, combine all of the ingredients listed under the ‘Dumpling Filling' list. Add the bok choy and
  2. Place a dumpling wrapper on a plate and add about 1 tablespoon of the dumpling mixture to the center of the pre-made dumpling (pot sticker) wrapper.
  3. Moisen the edge of the wrapper with water. Fold the perimeter of the wrapper in towards the center and seal. (Should resemble a Taco).
  4. Repeat these steps until all of the dumpling filling is used.
  5. Set the stovetop to medium and add oil to skillet for frying.
  6. Once the oil is brought to temperature, place the dumplings in the oil and allow them to cook 5-8 minutes until the bottoms are brown and crispy.
  7. Once the dumplings are fried on the bottom, add 1/4 cup of water into the pan and cover immediately.  Allow the dumplings to steam for 4-5 minutes.
  8. While the dumplings are steaming, add beef broth, chili garlic sauce and Sriracha sauce into a sauce pan.  Mix well.  Allow the broth to simmer on medium low for about 5-8 minutes until warm. 
  9. Remove dumplings from the pan and place around 6 dumplings in each bowl.  Pour around 1 cup of broth on top of the dumplings in each bowl.
  10. Sprinkle sesame seeds and sliced green onions on top of the dumplings as a garnish. (Hot Chili Oil, optional)

Serve immediately and Enjoy

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This looks amazing! I love the idea of using Creme Fraiche here. 💕💕


These look so lovely! I love the idea of using pizza dough. We make TJ pizza all the time and often have like half a bag of dough left. Next time we do, I'll make these for breakfast the next day. Thanks for sharing :)


These tacos look amazing!


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