My dumpling soup recipe includes spring onions and ginger (ingredients 2 and 3) but I make my kids a modified version, substituting 1/2 cup finely diced bok choy leaves for the ginger and spring onions. This was my mum’s idea and while I’m not fond of adapting recipes for kids, my kids can’t get enough of the bok choy ones.
I’m completely addicted to the spicy dipping sauce I’ve included below. I love spooning it over my bowl of dumplings – the vinegar cuts through the richness of the pork while the ginger and chilli explode across my tastebuds like fireworks.
I like serving my dumplings in a gingery chicken soup with lots of bok choy. In terms of catering, I’d budget five dumplings per small child and 10 dumplings per adult served as part of a meal. If you’re only eating dumpling soup I’d probably budget nine dumplings per child and 15 dumplings per adult. This may give you leftovers but leftover dumplings for breakfast the next day are always a good thing. 
Pork, Ginger and Spring Onion Dumpling Soup
- Total Time: 50 minutes
- Yield: Serves 6
- Diet: Gluten-Free, Omnivore
Description
Irresistibly flavorful dumpling soup with a spicy ginger dipping sauce. Leftovers? Doubtful!
Ingredients
- 1 lbs (400 g) pork mince
- 1 inch piece fresh ginger, finely minced
- 4 spring onions, white part only, finely sliced
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 ml) Shaoxing wine
- 1/2 teaspoon white pepper
- 1 packet wonton or dumpling wrappers
- 2 cups (1000 ml) water
- 1 quart (1000 ml) chicken stock
- 1 inch piece ginger, peeled
- 1 tbsp (15 ml) Shaoxing wine
- 1/2 teaspoon white pepper
- 2 cups (473 ml) water
- 4 bunches boy choy, washed, ends trimmed and leaves separated. Chop larger pieces in half for kids.
- 1 tsp sesame oil
- Bunch coriander to garnish
- 5 tbsp (75 ml) Chiangkiang vinegar
- 3 tsp dried chilli flakes in oil
- 1 tbsp (15 ml) light soy sauce
- 1 tsp finely minced ginger
Instructions
- Mix pork, ginger, and spring onions (or bok choy), soy sauce, wine, sesame oil, and white pepper in a medium mixing bowl.
- Set up your dumpling station with a chopping board, a small bowl of water, and a large plate.
- On the chopping board, scoop teaspoonfuls of the meat mixture onto dumpling wrappers. Dip your finger in the water and seal the wrappers, pleating the edges or leaving them plain. Place the dumplings on a plate.
- In a large pot, combine chicken stock, ginger, wine, pepper, and 2 cups of water. Bring to a boil, add bok choy, and immediately reduce heat to a low simmer or turn off.
- In another large pot, bring 1 liter of water to a boil. Boil the dumplings in two batches over high heat for 5-6 minutes, or until they float and are cooked through.
- For the Soup:
- Turn off the heat under the soup and add sesame oil. Remove the dumplings with a slotted spoon and place them in a bowl. Top with soup and bok choy and garnish with coriander.
- Serve immediately with dipping sauce.
- Dipping Sauce:
- Mix vinegar, chili soy sauce, and ginger in a small bowl. Reduce chili amount for less heat.
Notes
- For extra flavour, lightly toast the dumpling wrappers in a dry pan before filling and cooking.
- To make ahead, prepare the dumpling filling and assembled dumplings up to 24 hours in advance; store covered in the refrigerator.
- If you don’t have Shaoxing wine, substitute dry sherry or a dry vermouth for a similar depth of flavour.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Boiling
- Cuisine: Chinese
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 700
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Carbohydrates: 40
- Fiber: 5
- Protein: 30
- Cholesterol: 80
Frequently Asked Questions
Can I use store-bought dumplings instead of making them from scratch?
Store-bought frozen dumplings with a pork filling work as a shortcut. Drop them directly into the simmering broth from frozen and cook according to package timing, usually 6 to 8 minutes.
How much ginger should I use, and should it be fresh or dried?
Fresh ginger is strongly preferred here since it gives the broth a clean, sharp warmth that dried ginger cannot replicate. A thumb-sized piece, grated or sliced, is a reasonable starting point for a pot of soup.
How do I keep the dumpling wrappers from falling apart in the broth?
Seal the edges firmly with a little water and avoid boiling the soup too vigorously once the dumplings are in. A gentle simmer keeps the wrappers intact.
These were the best dumplings we ever had. My kids helped me make these, in fact they made them by themselves. We steamed and panfried some. Yum!
Hi Tom. Dumpling skin is similar to fresh pasta so it can make the cooking water very cloudy, starchy and floury. I always cook dumplings separately so that the soup remains clear. Cheers, Christina
Why don’t you boil the dumplings in the chicken stock – wouldn’t that add flavor?