Savory Chinese Pork Dumpling Soup is Like Dim Sum in a Bowl
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Don’t you love Dim Sum? I could eat it every day! This easy, healthy Chinese Pork Dumpling Soup is like eating Dim Sum… in a bowl—the perfect comfort food using simple ingredients and frozen dumplings.
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When the weather turns cold, or we’re nearing Chinese New Year, I love to warm my family with a steaming pot of homemade frozen Chinese pork dumpling soup. This soup has long been a favorite.
And while we all love to savor the distinct nuances in Asian food, this recipe seems to combine those essences into zestful flavors, something special and unique for each of our individual pallets.
It is a pleasing and hearty mix of tang, sweet, and spice. A perfect choice for Chinese New Year celebrations as boiled dumplings are believed to symbolize the ushering in of wealth and good luck for the coming year.
I’ve used pork here but you can easily sub in your favorite flavor or brand. Choose the vegetable or mushroom stock options with suitable dumplings to make this soup vegan or vegetarian friendly!
It is super quick to make so I usually don’t need to, but if it makes your life easier stop after adding the carrot and zucchini. Warm the soup up again when needed and continue with the recipe.
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Chinese Pork Dumpling Soup
Ingredients
- 8 cups low-sodium chicken stock or vegetable or mushroom stock
- 1 2-inch fresh ginger peeled and julienned
- 1 tablespoon oy sauce
- 1/4 cup Shaohsing rice cooking wine or pale dry sherry
- 1 tablespoon balsamic vinegar
- 2 teaspoons dark sesame oil
- 1 teaspoon sugar
- Pinch of salt
- 2 carrots thinly sliced on the bias
- 1 zucchini halved and thinly sliced on the bias
- 2 baby bok choy halved
- 24 frozen Chinese pork dumplings or chicken, vegetable or shrimp could also be used
- 3 scallions white and green parts thinly sliced
- 3 garlic cloves minced
- 2 cups collard greens or mustard greens or baby spinach
Garnish
- Chopped cilantro
- Asian chili paste or Sriracha
Instructions
- Put the broth, ginger, soy, rice wine, vinegar, sesame oil, sugar, and salt in a soup pot and bring to boil, reduce heat and continue simmering for 10-15 minutes to flavor the ginger.
- Add the carrots and zucchini. Continue to simmer until vegetables are tender, about 5 minutes. Just before serving, add the dumplings, cook for 3 minutes, stir in the scallions and spinach and garlic. Simmer until the greens wilt, about 1 minute.
- For added spice, serve with chili or Sriracha sauce and thinly sliced red chilies on the side.
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
