A simple subtle and soothing bowl of Homemade Dumpling Soup. It is is the perfect comfort food. With fresh homemade dumplings filled with ground pork and ginger floating in s clean chicken broth, one bowl may be the only thing you really need for supper.
I love Dumplings
Can we be honest about how much love there is for dumplings in this world? Pot stickers, wontons, dumplings, whatever. I am absolutely infatuated with those tiny meat packets of awesome. It’s all of the joy of a meatball shoved inside it’s own personal transportation device to my taste buds. Could it get more awesome?
Personally, I am guilty of never sitting down at my local favorite sushi spot without ordering a round of dumplings in some fashion, whether it soup or fried potstickers. I don’t care, just bring on the homemade dumpling lovin’!
My Dumpling Soup
For this homemade dumpling soup, I was looking to recreate a bowl of comfort food that I had recently experienced at that same local spot. The broth was clean and simple and the dumplings really stood alone as the hero of the dish. The flavors of the broth were all subtle. In future batches I may switch to beef broth and add some lemon grass while the liquid boils to add a little boost of umami to this homemade dumpling soup.
Until then, grab those fancy tiny soup spoons and let’s get to slurping.
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For the Dumplings
- 1 cup shredded napa cabbage
- 8 oz Ground pork
- 1 tbs fresh ginger minced
- 2 scallions minced
- 1 shallot minced
- 1 tbs fresh chives minced
- 1 tbs sriracha
- 1 teaspoon soy sauce
- salt and pepper
- wonton wrappers
For the Soup
- 1 tbs vegetable oil
- 2 oz ground pork
- 1 onion dinced
- 2 garlic cloves smashed and peeled
- 1 ” piece of fresh ginger peeled and smashed
- 8 cups chicken broth
- 1 carrot peeled and shredded
- 4 scallions whites removed, sliced thin
For the Dumplings
- Salt the napa cabbage and allow to sit for 20 minutes. With a clean towel, squeeze any excess liquid from the cabbage.
- In a large bowl, mix the pork with the ginger, scallions, shallot, chives, sriracha, soy sauce, and cabbage. Season with salt and pepper and mix well to combine.
- Arrange wonton wrappers in batches onto a clean work surface. Ready yourself a small ramekin with water in it.
- Place small portions of the pork filling in the center of a dumpling, lightly moisten half an edge of the dumpling and pinch shut, creating small pleats as needed, being sure to seal completely. Set onto a clean baking sheet.
- Repeat, allowing each dumpling to stand on its own without touching until the sheet is filled.
- Place in the freezer and freeze for 1 hour. Continue on to fill another baking sheet if able. After the pre-freeze, the dumplings can be frozen together in a resealable bag (without the pre-freeze they stick together in one horrible clump.Trust me).
For the soup
- Heat the vegetable oil in a large stock pot. Add the ground pork, onion, garlic, and ginger. Cook, breaking the meat apart with a spoon until the pork is no longer pink, about 5 minutes.
- Add the chicken broth and bring to a boil. Reduce heat to a simmer and cover, leaving a small opening for steam. Allow the soup to cook for about 25 to 30 minutes. Strain the soup, reserving the liquid.
- Return the now strained liquid to the pot and bring to a boil. Add the carrots, scallions, and dumplings. Allow the dumplings to boil until cooked through, about 6 minutes, checking one for doneness.
- Ladel your Homemade Dumpling Soup into bowls and serve.
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This dumpling soup is perfect for my cravings. Dig in to dumplings!