Chinese Pork Dumpling Soup
Don’t you just love Dim Sum? I could eat it every day! This easy, healthy Chinese Pork Dumpling Soup is a little like eating Dim Sum… in a bowl. The perfect comfort food using simple ingredients and frozen dumplings.
When the weather turns cold, or we’re nearing Chinese Near Year, I love to warm my family with a steaming pot of homemade frozen Chinese pork dumpling soup. This recipe 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 potsticker-style pork dumplings are believed to symbolize the ushering in of wealth and good luck for the coming year.
Frequently Asked Questions
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.
A few more recipes you might also enjoy:
- Long Life Longevity Noodles Recipe
- Spicy Chicken and Eggplant Stir Fry
- Traditional Chinese Almond Cookies for Chinese New Year
- Steamed Chinese Dumplings with Cabbage and Pork
- Takeout Style Chinese Beef and Broccoli
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Chinese Pork Dumpling Soup
- 8 cups low-sodium chicken vegetable or mushroom stock
- 1 2- inch piece fresh ginger peeled and julienned
- 1 tablespoon soy 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 large, halved and thinly sliced on the bias
- 2 baby bok choy halved
- 24/ 1 pound frozen Chinese pork dumplings chicken, vegetable or shrimp could also be used
- 3 scallions white and green parts, thinly sliced
- 3 cloves garlic minced
- 2 cups collard or mustard greens or baby spinach
- Chopped cilantro
- Asian chili paste or Sriracha
- 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.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.