I love making my own dumplings. But I also love purchasing premade dumplings! We eat dumplings often. Usually just steamed or fried gyoza style. Then there are occasions where you feel like something really belly warming. This is when I make a flavoursome broth and cook the dumplings in the broth.
Enter the Easy Dumpling Soup.
It is a delicious (and relatively healthy) dish with a quick broth flavoured with things like ginger & soy, some premade dumplings, I went for prawn and ginger this time, and some Asian greens, just added at the last minute. Top with something fresh and crunchy, I went mung beans, coriander and chilli, and serve.
Make this dish your own, its just a base and I have tried to use really simple ingredients to make it achievable, and for a wide range of palates. But go crazy, use chilli oil, fry off some onions first, add lemongrass stalks. The world is your oyster with this one. Ohhh Oyster Sauce would be good too, add a glug of this. You get my drift!
So good!
Belly warming, soul food.
It’s cost effective and I’ve included heaps of substitutions below too.
Substitutions
Stock – You can use vegetable or fish stock
Sweet Soy (Kecap Manis) Is something I use often but you can just use extra soy sauce and a teaspoon of honey if you want a little extra sweetness. Or leave out altogether.
Pak Choy replacements – If you want to stay on theme you can use gai larn, bok choy or wong bok. But Broccoli, carrots and spinach would also be lovely.
Use a pinch of salt if you don’t have fish sauce
Quick Dumpling Soup
Ingredients
- 20 Dumplings
- 1 teaspoon Sesame Oil
- 1 tablespoons minced Ginger
- 1 tablespoons minced garlic
- 4 cups Chicken Stock
- 1 Tablespoon Soy Sauce
- 1 teaspoon Fish Sauce
- 1 Tablespoon Sweet Soy*
- 2 tablespoons Sweet chilli Sauce** Optional
- 1/2 bunch Pak Choy***
Garnish
- Bean Sprouts fresh chilli, coriander, sesame seeds
Instructions
-
In a large pot over a medium heat, heat the sesame oil, add the ginger and garlic and sauté gently until fragrant. Around 2 minutes.
-
Add the stock, soy sauce, sweet soy, and fish sauce and simmer for 4 minutes
-
With your Pak Choy, wash and slice the bottom white part in 2 cm slices, then just cut the green leaves in half.
-
Add the dumplings to the soup, bring back to a simmer and add your white parts of the Pak Choy, cook until dumplings are cooked through. Around 5 minutes if using frozen dumplings, less if using fresh dumplings. Add the greens of the Pak Choy right at the end, they only take around a minute to cook.
-
Divide between 2 bowls and garnish with coriander, chilli, sprouts and sesame seeds
-
Serve
Recipe Notes
Stock – You can use vegetable or fish stock
Sweet Soy (Kecap Manis) Is something I use often but you can just use extra soy sauce and a teaspoon of honey if you want a little extra sweetness. Or leave out altogether.
Pak Choy replacements – If you want to stay on theme you can use gai larn, bok choy or wong bok. But Broccoli, carrots and spinach would also be lovely.
Use a pinch of salt if you don’t have fish sauce
Make this dish your own, its just a base and I have tried to use really simple ingredients to make it achievable, and for a wide range of palates. But go crazy, use chilli oil, fry off some onions first, add lemongrass stalks. The world is your oyster with this one. Ohhh Oyster Sauce would be good too, add a glug of this. You get my drift!
