Easy Dumpling Soup

Use whatever frozen dumplings/potsticker/wontons/gyoza you prefer.

This is easy to make vegan by using vegan dumplings and vegetable broth. Make sure your chili crunch in vegan as well if you want this to be vegan.

You can add the optional chili crunch/crisp in the individual bowls to taste (different chili crunch/crisp will all greatly vary in spiciness - adjust to your liking), or add it to the pot and make the whole batch “chili crunched”.

Saltiness of the soup will vary depending on the broth you use. Adjust as need and to your liking.

Prep Time10

Cook Time10

Total Time20

Servings: Servings

Calories: 305kcal

Ingredients

8-10 frozen dumplings , or potstickers/wontons/gyoza
1 Tablespoon (15 ml) oil
2 cloves garlic , minced
1 teaspoon (5 ml) minced fresh ginger
3 cups (710 ml) broth (chicken, beef or veggie)
2 teaspoons (10 ml) light soy sauce , or soy sauce of choice
1/2 teaspoon (2.5 ml) sesame oil
1/2 teaspoon (2.5 ml) salt
3 green onions (scallions), chopped
1 cup (70 g) chopped cabbage , bok choy or spinach
1 Tablespoon (15 ml) chili crunch or chili crisp, optional

Instructions

Cut the vegetables and have the other ingredients ready to add to the soup.
Heat pan and add oil. Add garlic and ginger then cook until fragrant and lightly brown.
Add broth, soy sauce, sesame oil, salt, dumplings, green onions, cabbage.
Bring soup to a boil and when dumplings are soft and cooked or floating to the top, remove pan from heat.
Ladle soup into bowls and add optional chili crunch to taste. Stir and taste broth. If you want it more salty, add a little more salt or soy sauce.

Course: Main Course, Soup

Cuisine: Asian

Nutrition