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Why You’ll Love This Dumpling Soup

• Cozy & nourishing: Warm broth and soft dumplings create a deeply satisfying meal.
• Perfect texture contrast: Silky broth, tender wrappers, and juicy filling in every bite.
• Surprisingly simple: Easy folding technique makes assembly a breeze.
• Wonderfully versatile: Customize fillings and broths to your taste.

Ingredients & Tools

For the Broth:

• 1.5 liters chicken or vegetable stock
• 1 tbsp sesame oil
• 3 garlic cloves, thinly sliced
• 1 large thumb of ginger, julienned
• 2 tbsp soy sauce (or tamari)
• 1 tsp rice vinegar

For the Dumplings:

• 250 g ground pork or chicken
• 2 spring onions, finely chopped
• 1 tbsp soy sauce
• 1 tsp grated ginger
• 1 pack (about 24) round dumpling wrappers

For Garnish:

• 2 spring onions, sliced
• 1 fresh red chili, sliced (optional)
• A handful of fresh coriander leaves

Tools: A large pot, a medium mixing bowl, a small bowl of water for sealing dumplings, a slotted spoon.

Notes: The quality of your stock really is the foundation here—it makes all the difference. And don’t stress about finding “perfect” dumpling wrappers; most supermarket versions work beautifully. The little bowl of water is your best friend for getting those dumplings to seal up tight.

Nutrition (per serving)

Serves: 4 | Prep Time: 25 minutes | Cook Time: 15 minutes | Total Time: 40 minutes

Before You Start: Tips & Ingredient Notes

• Don’t skip the sesame oil toasting. Gently toasting the garlic and ginger in the sesame oil at the beginning is non-negotiable. It unlocks their deepest, most aromatic flavors and infuses the entire oil base, which then permeates the whole broth.
• Keep your dumpling wrappers covered. Dumpling wrappers dry out incredibly fast when exposed to air. Keep the stack under a slightly damp tea towel while you work, taking out only one wrapper at a time to assemble.
• Resist overfilling the dumplings. It’s so tempting to pack in as much filling as possible, but a little goes a long way. About a heaped teaspoon is the sweet spot. Any more and they’ll be difficult to seal and might burst during cooking.
• Taste your broth before assembling. Broths and soy sauces can vary wildly in saltiness. Give your simmering broth a taste after you’ve added the soy sauce and vinegar. You can always add a splash more water if it’s too strong, or a pinch of salt if it needs a lift.

How to Make Dumpling Soup

Storage & Freshness Guide

• Fridge: Store soup and dumplings together in an airtight container for up to 2 days.
• Freezer: Freeze uncooked dumplings on a baking sheet, then transfer to a bag for up to 3 months. Cook from frozen, adding 2–3 extra minutes.
• Reviving: Gently reheat leftovers on the stovetop over low heat until warmed through.

Serving Suggestions

Complementary Dishes

• A simple Asian cucumber salad — The cool, crisp, and slightly tangy crunch of quick-pickled cucumbers provides a fantastic textural and flavor contrast to the warm, savory soup.
• Stir-fried greens with garlic — A side of bok choy or gai lan quickly tossed in a hot wok with garlic adds a healthy, savory element that complements the soup without overpowering it.
• Steamed jasmine rice — For those who want a more substantial meal, a small bowl of fluffy steamed rice on the side is perfect for soaking up every last drop of the delicious broth.

Drinks

• Jasmine tea — Its delicate floral notes cleanse the palate between bites and enhance the subtle aromatics in the broth without competing with them.
• A light lager or crisp cider — The effervescence and slight bitterness cut beautifully through the richness of the dumplings, making each mouthfeel fresh and new.
• Sparkling water with lime — Sometimes simplicity is best. The bubbles and citrus zing are a no-fuss way to refresh your taste buds throughout the meal.

Something Sweet

• Mango with sticky rice — The sweet, creamy mango and slightly salty coconut rice are a classic, beloved finish that feels light yet indulgent after the savory soup.
• Lychee sorbet — A few scoops of this floral, refreshing sorbet are the perfect palate cleanser; it’s light, not too sweet, and incredibly satisfying.
• Fortune cookies and green tea — A fun, simple, and thematic way to end the meal on a sweet and slightly whimsical note.

Top Mistakes to Avoid

• Mistake: A rolling boil for cooking dumplings. A violent, rolling boil can cause the dumplings to knock into each other and tear, or the filling to cook too quickly and expand, causing them to burst. A gentle simmer is the key to tender, intact dumplings.
• Mistake: Not sealing the dumplings properly. If you don’t get a good seal, the dumplings will open up like a little present in the broth, and all your filling will escape. Take your time to press the edges firmly and check for any gaps.
• Mistake: Overcrowding the pot. Cramming all the dumplings in at once lowers the temperature of the broth too much and makes them stick together. Cook in batches for the best results—it’s worth the extra two minutes.
• Mistake: Letting the dumplings sit too long before cooking. If you assemble them too far in advance, the moisture from the filling can start to break down the wrapper, making them soggy and prone to tearing. Cook them soon after they’re folded.

Expert Tips

• Tip: Make a double batch of dumplings and freeze half. Arrange the uncooked, assembled dumplings in a single layer on a parchment-lined baking sheet. Once frozen solid, transfer them to a zip-top bag. You can cook them directly from frozen, just add an extra 2-3 minutes to the cooking time for a nearly-instant future meal.
• Tip: Add a splash of mirin to the broth. A tablespoon of mirin (Japanese sweet rice wine) added with the soy sauce introduces a subtle, complex sweetness that rounds out the savory flavors beautifully and gives the broth a lovely gloss.
• Tip: Test your seasoning with a “tester” dumpling. Before you commit to folding all your dumplings, pinch off a tiny bit of the filling, pan-fry it for a minute, and taste it. This is your chance to adjust the salt, ginger, or soy sauce before it’s too late.
• Tip: Use a light hand when mixing the filling. Over-mixing the meat filling can make it tough and dense. Mix just until the ingredients are combined for a more tender, delicate texture in your finished dumplings.

FAQs

Can I make this soup vegetarian?
Absolutely! It’s an easy swap. For the broth, use a robust vegetable stock. For the dumplings, replace the ground meat with a mixture of finely chopped mushrooms (shiitake are fantastic), shredded cabbage that’s been squeezed dry, and maybe some crumbled firm tofu. You might want to add an extra teaspoon of soy sauce to the filling for depth of flavor. The cooking process remains exactly the same.

My dumplings are sticking to the plate. Help!
This is a common hiccup! The trick is to lightly dust the plate with a bit of cornflour or plain flour before you place the assembled dumplings on it. This creates a protective barrier. Also, don’t let them sit for too long before cooking, as the moisture from the filling will eventually seep out and act like glue.

Can I prepare the dumplings ahead of time?
You can assemble them up to a few hours in advance. Keep them in a single layer on that floured baking sheet, cover them loosely with cling film, and pop them in the fridge. For longer storage, freezing is your best bet (as mentioned in the tips). Avoid refrigerating them for more than a day, as the wrappers can become too soft.

Why did my dumplings break open while cooking?
This usually boils down to two issues: a poor seal or overfilling. If the edges aren’t pressed firmly and sealed with water, the pressure from the cooking filling will force them open. Similarly, if you’ve overstuffed them, the wrapper can’t contain the expansion and will split. A heaped teaspoon is truly the perfect amount.

What’s the best way to reheat leftovers?
Gently is the keyword here! Reheating in the microwave can make the dumplings rubbery. The best method is to gently reheat the entire soup in a pot on the stove over low heat until just warmed through. The dumplings will be a bit softer than when fresh, but still delicious.