Asian dumpling soup is a quick potsticker soup made with frozen dumplings, flavorful broth, and whatever vegetables you have on hand. It’s easy, comforting, and ready in about 25 minutes.
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This Asian Dumpling Soup is the kind of weeknight dinner that works every time. Frozen potstickers, a flavorful broth, and a few vegetables turn into an easy one-pot soup that tastes far more involved than it is.
Why You'll Love This Asian Dumpling Soup
- 25 minutes: For real.
- Frozen dumplings: Straight from the freezer and into the pot.
- One pot: Minimal dishes because who has time to clean one more thing.
- Flexible: Use whatever vegetables you have on hand.
- Kid-approved: Easy to customize for even the pickiest eaters. Believe me. I've got two of them.
What Goes In It & Why
- Aromatics: carrots, celery, green onions, garlic, fresh ginger.
- Broth: chicken or veggie; we’re broth-forward for big flavor fast.
- Flavor trio: tamari/soy sauce, toasted sesame oil, a splash of fish sauce (trust me).
- Dried herbs + spices: turmeric and Chinese five-spice. For flavor, color, they're good for you, too.
- Greens + mushrooms: baby bok choy or cabbage; enoki or any mushrooms.
- Frozen dumplings/potstickers — mini are perfect spoon-size. My kids love these.
- Finishers: lime juice, green onion tops, bean sprouts, cilantro, jalapeño, chili crisp.
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This Asian Dumpling Soup is incredibly simple. Here's a quick overview of how to make it!
- Build the broth: Sauté the vegetables, then add the broth, garlic, ginger, sauces, and seasonings.
- Add the vegetables: Simmer the bok choy and mushrooms until tender.
- Cook the dumplings: Add the frozen dumplings and simmer until warmed through.
- Finish & serve: Add fresh lime juice and pile on your favorite garnishes.
Swaps & Variations
This Asian dumpling soup is easy to adjust depending on what is in your fridge, freezer, or pantry.
- Change the vegetables: Bok choy, spinach, mushrooms, shredded cabbage or coleslaw mix, carrots, or snap peas all work well.
- Add extra protein: Rotisserie chicken, shredded pork, or tofu make it more filling. Using chicken bone broth will also amp up the protein!
- Use different dumplings: Any frozen potstickers, gyoza, or soup dumplings work here.
- Swap the broth: Chicken or vegetable broth both work depending on what you have.
- Boost the flavor: Chili crisp, soy sauce, sesame oil, or fresh ginger all add extra depth.
Tips For the Best Asian Dumpling Soup
A few tricks to make this Asian Dumpling Soup perfect everytime!
- Do not thaw the dumplings first: Add them straight from frozen so they hold their shape.
- Simmer gently: A hard boil can tear the wrappers.
- Add quick-cooking vegetables last: Greens and delicate vegetables only need a few minutes.
- Taste the broth before serving: A splash of soy sauce or sesame oil often finishes it perfectly.
- Serve right away: Dumplings soften as they sit, so this soup is best while fresh.
Asian Dumpling Soup Recipe
Need dinner on the table in 25 minutes? Grab a bag of frozen dumplings, throw in a flavorful broth with veggies, and you’re done! Cozy, simple, weekday-friendly!
Servings 6 servings
Ingredients
- 1-2 tablespoon avocado oil
- 2-3 carrots, sliced
- 2-3 celery ribs, sliced
- 1 bunch green onion, whites and greens separated and sliced
- 8 cups chicken broth
- 4-5 garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoon tamari or soy sauce
- 1½ tablespoon toasted sesame oil
- 1 tablespoon fish sauce
- 8 cups chicken broth
- ½ tsp turmeric
- ½ teaspoon Chinese five spice optional and see note below
- 5 oz package enoki mushrooms or your favorite mushroom blend
- 3 cups baby bok choy, chopped
- 1 lb frozen dumplings or potstickers I used the mini ones
- juice of 1 lime
- kosher salt and fresh ground pepper, to taste
- bean sprouts, cilantro, chili crisp, sliced jalapeño for garnish
Instructions
- Sauté the carrots, celery, and whites of the onions in the avocado oil over medium-high heat. Once they begin to soften, add the broth.
- Add the tamari or soy sauce, toasted sesame oil, and fish sauce along with the garlic and ginger to the broth. Stir in the optional Chinese Five Spice and turmeric and bring the soup to a simmer.
- Taste the soup base. If you think it needs more salt, add more tamari or kosher salt.
- Add the baby bok choy and enoki mushrooms to the simmering liquid. Cook until you achieve your desired tenderness.
- Once your baby bok choy is tender to your liking, add the dumplings and cook until they're warmed through. Finish with a healthy squeeze of fresh lime juice.
- Garnish with green onion tops, fresh bean sprouts, cilantro, sliced jalapeños and chili crisp!
Notes
Chinese Five Spice Note: This spice blend is very strong and contains things like cinnamon and star anise (which is licorice-like in flavor). If you don't like these things or don't want to use it, simply leave it out. This recipe will be fantastic without it!
Dumpling Note: Dumpling skin is very delicate and doesn't reheat well. If you're not going to eat this entire recipe in one sitting, only heat the dumpling you plan on consuming right then. Texturally, they will be better if not reheated.
Nutrition
Serving: 1serving | Calories: 319kcal | Carbohydrates: 42g | Protein: 12g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 16mg | Sodium: 4099mg | Potassium: 358mg | Fiber: 5g | Sugar: 9g | Vitamin A: 8775IU | Vitamin C: 65mg | Calcium: 207mg | Iron: 3mg
Storage
- Make-ahead: Prep the broth + veg without dumplings up to 3 days; add dumplings when reheating to serve.
- Store: 3 days in the fridge preferably without dumplings. Make only enough dumplings to eat in one sitting.
- Freeze: Freeze the broth + veg only (no dumplings) for up to 3 months. Add fresh dumplings when you reheat.
- Reheat: Gentle simmer. If it thickens, splash in broth or water.
REcipe Testing Notes & Troubleshooting
- Add the dumplings last: Frozen dumplings cook quickly and can get soft or fall apart if they simmer too long. Let the vegetables become tender first, then add the dumplings just long enough to heat through.
- Don't aggressively boil the dumplings: Once they're added, keep the soup at a gentle simmer. A hard boil can cause the wrappers to break apart.
- Leftover dumplings will soften: Dumplings continue soaking up broth as they sit. They'll still taste great the next day, but the wrappers won't have quite the same texture. I highly recommend adding only the amount of dumplings you will eat in that sitting.
More Takeout-Inspired Favorites
If this Asian Dumpling Soup is your kind of easy dinner, try these quick, flavor-packed favorites next:
- Crispy Asian Chicken Wings: Crispy baked wings with two savory dipping sauces for an easy dinner or appetizer.
- Egg Drop Soup: A 15-minute restaurant favorite with a savory broth and silky ribbons of egg.
- Peanut Noodles: Creamy, savory noodles ready in about 15 minutes and easy to turn into dinner with your favorite protein.
- Ground Pork Stir Fry: A quick, no-fuss stir fry packed with savory flavor and perfect for busy weeknights.
- Korean Beef Bowls: Seasoned beef, rice, and quick-pickled vegetables make these an easy build-your-own dinner.
Who’s Stirring the Pot?
Hi, I’m Ruth—recipe developer, comfort-food creator, and the voice behind Rufus For Real. I specialize in cozy, doable, flavor-packed meals for real-life kitchens, and I’m a firm believer that breakfast, dinner, and everything in between should be simple, satisfying, and impossible to mess up.
You’ll find me sharing even more comfort-food goodness, kitchen tips, and behind-the-scenes chaos over on Instagram, Pinterest, Facebook, TikTok, and YouTube (@rufusforreal everywhere).
If you love approachable recipes with a whole lot of personality, pull up a chair—there’s always room at this table.
Happy Cooking!
-Ruth aka Rufus
Chad T says
This is so quick and easy and even my kids loved it! Will be making again!
Carla H says
simple, savory, sublime! 5 star quick meal!
Rufus says
I'm so glad you liked it!