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Quick Dumpling Soup

Servings 2

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

  1. 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.
  2. Add the stock, soy sauce, sweet soy, and fish sauce and simmer for 4 minutes
  3. With your Pak Choy, wash and slice the bottom white part in 2 cm slices, then just cut the green leaves in half.
  4. 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.
  5. Divide between 2 bowls and garnish with coriander, chilli, sprouts and sesame seeds
  6. 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!