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.
See how we calculate recipe costs here.
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!
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!