Description
A comforting and hearty dumpling soup filled with tender vegetable or meat dumplings in a savory broth, perfect for any season.
Ingredients
Scale
- For the Dumplings:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup water
- 1/2 pound ground pork (or mushrooms for vegetarian)
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/4 cup chopped green onions
- For the Soup:
- 6 cups chicken or vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon grated ginger
- 2 cloves garlic, minced
- 1 cup sliced carrots
- 1 cup chopped bok choy or spinach
- 2 tablespoons chopped cilantro for garnish
Instructions
- In a bowl, mix flour and salt. Gradually add water and knead until a smooth dough forms. Cover and rest for 20 minutes.
- In another bowl, combine ground pork, garlic, soy sauce, sesame oil, and green onions. Mix well.
- Roll dough into a thin sheet and cut into 3-inch circles. Place a small spoonful of filling in the center of each circle. Fold and pinch edges to seal.
- In a large pot, bring broth, soy sauce, ginger, and garlic to a boil. Add dumplings and carrots, then reduce to a simmer. Cook for 8-10 minutes until dumplings float and are cooked through.
- Add bok choy or spinach and cook for 2 more minutes. Serve hot, garnished with cilantro.
Notes
For a vegetarian version, substitute mushrooms for pork and use vegetable broth. Dumplings can be frozen for up to 3 months; cook directly from frozen, adding 3-5 minutes to cooking time.
Nutrition
- Calories: 380
- Sugar: 4g
- Fat: 18g
- Carbohydrates: 35g
- Protein: 18g