20-Minute Dumpling Soup
Karina A.
2
20 minutes
5 minutes
Asian
Easy Dinner Ideas
Need a fast, no-brainer dinner? This dumpling soup is my go-to when I want something warm and satisfying without spending the whole night in the kitchen. You just simmer up a light, fragrant broth (ginger, garlic, stock, a splash of soy… you know the vibe), then let it do its thing while you get everything else ready.
The real weeknight win: frozen gyoza. I keep a bag in the freezer and call it meal insurance—plump, juicy little dumplings that cook straight in the broth and instantly make the whole bowl feel hearty and cosy.
Ingredients
2 tsps. sesame/ neutral oil
3-4 garlic gloves, sliced fine
Thumb size knob of ginger, peeled and sliced into crescents
2 spring onions (whites and greens separated)
5-6 dried shiitake mushrooms (optional)
3 tbsps. soy sauce (or more, according to taste)
4 cups vegetable/ chicken stock
1 bunch bok choy (optional)
1 packet frozen gyoza/ wontons/ dumplings (I used the pork & prawn flavour)
Salt, white pepper and sugar (according to taste)
Crunchy Chilli Oil
Directions
Soak the shiitake mushrooms in hot water and set aside.
Heat the oil on medium heat in a deep pot with a lid.
Fry the garlic, ginger and spring onion greens till fragrant (3-4 minutes).
Drain mushrooms (reserve soaking liquid), squeeze dry, slice into strips, and sauté for a few minutes.
Pour in the stock, mushroom soaking liquid, and soy sauce.
Cover and simmer on a low heat for 15 minutes.
Meanwhile, cook dumplings according to packet instructions (steam or microwave).
Clean the bok choy and trim the ends (reserve for stock). Add to soup and boil for 2-3 minutes until tender with a slight bite.
Season with salt, white pepper and sugar, to taste.
To serve, place the dumplings in a deep bowl and ladle soup on top. Garnish with spring onion greens and chilli oil.