Whenever we order Dim Sum in my house, I always have to get extra dumpling soup. Some places might call it wonton soup – but either way, it’s an absolute favorite for my fam. What I like is that you can make it a bunch of different ways, using different broth flavors, different dumpling fillings, different veggies. For this particular recipe, I went with a beef base and adding in bok choy.
As with all soups, longer is better. So if you want to let the broth cook longer than 30 minutes before you start putting the goodies in, by all means, please do. Just be sure to keep the veggies and dumplings out until the last bit of cooking. They will get mushy and start to fall apart if you put them in for too long before you take it off the heat. You will need a large stock pot. I really love my Ninja Foodi 8qt pot – it gives me plenty of room for my soups.
I served this up with a bit of a feast with some Spicy Asian Drumsticks that I made in the slow cooker and a quick Egg Fried Rice. You could serve this soup as a main dish on its own or you can pair it with your favorite Asian dish – like lo mein or stir fry. What you plan to serve this soup with, you should probably determine the type of dumpling you add – pork, chicken, veggie or beef. My family likes to have a little bit of everything (chicken, beef, pork, veg) so I like to use this soup to make sure I catch all the bases.
Now Let’s Get Cookin’!
Simple Dumpling Soup
- 3 qt Beef Broth
- 1 tbsp Fresh Ginger grated
- 4 Garlic Cloves minced
- 1 tbsp Dried Minced Onion
- ½ cup Soy Sauce or Coco Aminos
- 1 cup Mini Sweet Peppers cut in coins
- 1 cup Carrots shredded
- 3 lb Gyoza Dumplings veggie or pork, fresh or frozen
- 2 Small Bok Choy ends cut off
- 1 tbsp Sesame Seeds
- Prepare all of the ingredients.
- In a large stock pot over medium-high heat, add broth, soy sauce, ginger, garlic and onion. Bring to a boil then reduce heat to medium and cook for 30 minutes.
- Add peppers and carrots and cook for another 10 minutes.
- Add dumplings and cover pot with lid. Cook for 10 minutes more.
- Add bok choy and replace lid. Cook another 5 minutes. Serve with a sprinkle of sesame seeds.
Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:
Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:
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