Brothy Dumpling Soup
A cozy dumpling soup that comes together in just 20 minutes.
Servings 4 servings
Ingredients
Brothy Dumpling Soup
- 1 tbsp neutral oil
- 2-3 scallions chopped (white and light green parts separated from the dark green tops)
- 1 tbsp fresh ginger minced
- 2 cloves garlic minced
- 2 tbsp Shaoxing wine
- 4 cups chicken broth
- Dash of soy sauce
- 16 oz frozen dumplings I used Trader Joe’s Chicken Gyoza Potstickers
- 2-3 heads baby bok choy halved/quartered
- Garnish: green onion tops, drizzle of Aunt Lily’s Chili Oil, light drizzle sesame oil
Aunt Lily’s Chili Oil (This is a smaller batch than my original recipe calls for!)
- ½ cup neutral oil peanut avocado, vegetable, or canola
- 1 tsp sesame oil optional
- ¼ cup red pepper flakes
- 1 tbsp sesame seeds
- 1 garlic clove minced
- 1 tsp fresh ginger minced
- 1 tsp sugar
- ½ tsp salt
- Optional: cinnamon stick
Instructions
- Make the Chili Oil: Combine chili flakes, sesame seeds, garlic, ginger, sugar, salt, and a cinnamon stick in a heat-safe bowl. Heat the neutral oil in a small pan until hot (test by adding a small piece of garlic—if it sizzles, it's ready). Carefully pour the hot oil over the chili mixture and stir. Set aside to infuse. Skip this step if you already have chili oil on hand!
- In a pot, heat a small drizzle of neutral oil over medium heat. Add the scallion whites and ginger, then sauté for 2-3 minutes until fragrant. Add the garlic and cook for 1 minute more.
- Pour in the Shaoxing wine and simmer for 1-2 minutes, then add the chicken broth and a dash of soy sauce. Simmer for 10 minutes. I like to strain out the aromatics at this stage for a super clear broth, then return it to the pot to stay warm.
- While the broth simmers, cook the frozen dumplings in a separate pot of boiling water or steam them until cooked through. Transfer to serving bowls.
- Using the same pot, quickly blanch or steam the bok choy until bright green and tender. Add it to the bowls with the dumplings.
- Ladle the hot broth over the dumplings and bok choy. Finish with chili oil, scallion greens, and a light drizzle of sesame oil. Enjoy!