Easy Dumpling Soup is one of my absolute favorite things to throw together if I want a quick-and-simple homemade lunch or an effortless dinner that’s still wholesome, comforting, and budget-friendly. 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.
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What is dumpling soup?
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.
“This is the most incredible go to recipe for winter nights! I try to keep the spinach and scallion stocked and most everything else is pantry. I can do just a few dumplings for me or more for me and my husband. So delicious and curbs the craving for takeout. The chili crunch is the best topping!”
Dylan
Ingredients
Here’s what you’ll need for this easy dumpling soup recipe:
- Frozen Dumplings: I usually find Asian-style dumplings in the freezer section at my local grocery store, often filled with pork, vegetables, shrimp, or a combination of those ingredients. I personally use the ones filled with pork and vegetables.
- Broth: I fortified my vegetable broth with soy sauce and toasted sesame oil! You can also add fish sauce, but that’s totally optional.
- A Handful of Fresh Greens: Like sliced green onions, fresh spinach, or baby bok choy.
- Condiments: Use anything your heart desires! Try chili crisp, sesame seeds, black vinegar, or cilantro! I’ve shared some of my favorite options below.
Is this an authentic recipe?
No, this is not an authentic dumpling soup. I created this recipe with budget-friendly cooking in mind, using ingredients readily available to me. However, I highly encourage you to read more about the wide variety and rich culture surrounding dumplings. Also, 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.
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.
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!
Easy Dumpling Soup
Servings 2 bowlsIngredients
- 2 cups vegetable broth* ($0.18)
- 1 Tbsp soy sauce ($0.06)
- 1 tsp toasted sesame oil ($0.08)
- 1/4 tsp fish sauce, optional ($0.04)
- 1 green onion, thinly sliced, white and green parts separated ($0.09)
- 10 frozen dumplings** ($3.00)
- 1/2 cup fresh spinach*** ($0.91)
Garnishes, optional
- 1/2 tsp sesame seeds ($0.07)
- 1 Tbsp Sichuan Chili Crisp ($0.88)
Instructions
- Combine the vegetable broth, soy sauce, toasted sesame oil, and the white parts of a sliced green onion in a medium-sized pot. (If using, also add the fish sauce, pre-cooked proteins or tofu, and any fresh or frozen vegetables that need time to soften.)
- Bring the broth up to a boil on medium-high heat. Once boiling, add the dumplings.
- Cover the pot and allow the soup to come back up to a boil. Boil the dumplings for about 2 minutes or until they are cooked through. (Consult package directions.)
- Turn off the heat and stir in the green parts of the sliced green onion and a handful of spinach.
- Split the soup into 2 serving bowls and top with any desired condiments.
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Notes
** You can use any flavor (pork, vegetable, chicken, etc.), but I prefer ones with pork and vegetables. *** or baby bok choy
Nutrition
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How to Make easy dumpling soup – Step by Step Photos
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.
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.)
Turn off the heat and stir in 1/2 cup of fresh spinach and the reserved green onion slices.
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!
So good! It was a big hit!
This is the most incredible go to recipe for winter nights! I try to keep the spinach and scallion stocked and most everything else is pantry. I can do just a few dumplings for me or more for me and my husband. So delicious and curbs the craving for takeout. The chili crunch is the best topping!
Made tonight, 8 cup, felt it was missing something so added 1 teaspoon Chinese 5 spice powder, WOW!!! Used chicken meat! It’s on the rotation now! Fabulous! Thanks for sharing!
This has become a go-to “busy night” staple. I follow the recipe exactly as is and then after I serve it I’ll add a spoonful (to taste) of chili garlic sauce. DELICIOUS!
I had to tweak this recipe a bit to suit my taste. I found that as is it was too much soy sauce, so I cut that in half and added garlic, minced ginger and mushrooms. Made like this it’s one of my favorite quick meals.
I like the easiness of this soup I make my own dumplings & broth (used beef & veg)which was much more intense and I added kimchi as well absolute banger
This was so good and easy! I did a mixture of chicken and veggie broth, and added some white miso and ground ginger since I didn’t have fish sauce. This is gonna be one of my go to meals!
Loved this! Threw handfuls of herbs and spinach from my garden and it was so delicious. Added splash of apple cider vinegar at end for some tang. Only change made. Easy & yummy
So much better than I was expecting! Will definitely make again.
This was better then take out. It was extremely flavorful and had a very nice taste too it.
This is so fast and delicious. I almost always have homemade dumplings in my freezer. My DDIL and I make pork potstickers together a couple of times a year, mostly because it’s fun. We usually put together about 8 dozen at a time–2 dozen for an immediate feast served with hot sour soup, and then 3 dozen each for our freezers. Neither of us is Asian, but we certainly appreciate Asian food. Although pork is our mutual fave, we’ve also made potstickers with ground chicken. Recently very good quality frozen dumplings have become available in my local supermarket and at a price that’s only slightly more expensive than homemade. I’ve bought them a couple of times, but DIL and I still love to make dumplings together, with my grandsons hanging out in the kitchen and lending a hand. I’ve made this soup a couple of times since it was first posted, and we love it. Thanks, Marion!!!
Just made this for dinner tonight and it was sooo good
This is 100% going in my “I’m too tired to cook and don’t have the ingredients in my house” rotation. I ALWAYS have soy sauce, sesame oil, some kind of broth or bullion, and green onions in my house. I usually have spinach, but even if I didn’t I think I could use mushrooms, kale, or whatever veggies I did have on hand. So from today forward, I will always keep a cheap bag of frozen dumplings in my freezer.
We thought this recipe was delightful. I used chicken broth, because that’s what I had on hand. I marinated a block of drained tofu in equal parts soy sauce, maple syrup, and balsalmic vinegar + corn starch, cooked that separately and added into the broth. I also added spinach and cooked mushrooms to the dumpling broth. We topped with hard boiled eggs and chili crisp. This is going into our regular meal rotation.
Wasn’t expecting much, but wow! Delicious! I used better than bouillon vegetable since I didn’t have regular broth and added dish sauce plus frozen spinach. It was so good!
This is super fast and easy, and so flexible–sometimes I add tofu if I have it on hand, or mushrooms, or whatever–this time I didn’t have fresh spinach so I added frozen. Fish sauce yes, and I sprinkled in a little McCormick Asian seasoning mix for extra flavor. I make sure to keep a bag of frozen dumplings in the freezer so I can make this regularly.