deconstructed dumpling soup
I turned one of my favorite dishes – soup dumplings, into soup form to make making dumplings at home simple and easy. Introducing deconstructed dumpling soup. The same exact flavor as soup dumplings without the hassle and intimidation of making and folding them perfectly at home.
This is one of those recipes that feels a little more special than your average weeknight soup, but is secretly incredibly easy to throw together. It comes together in one pot and is perfect for those nights when you want something cozy, flavorful, and satisfying without spending an hour folding tiny dumplings.It’s also officially “soup season” in Los Angeles (whatever that means), and I’m determined to make a bunch of soups out of things that aren’t traditionally in soup form.
Deconstructed Dumpling Soup
Ingredients
- 1 lb ground chicken
- 4 tsp minced ginger
- 4 cloves minced garlic
- 4 tbsp soy sauce
- 3 tbsp toasted sesame oil
- 1 tsp red chili flakes
- 2 tsp corn starch
- 1/4 cup green onions
- 1/4 cup cilantro
- 6 cups chicken broth
- 2 tsp chicken bouillon
- 2 tbsp miso paste
- 1/2 white onion
- 2 stalks bokchoy
- wonton wrappers
- green onions topping
- sesame seeds topping
- chili oil topping
Instructions
- make your dumpling filling. In a large bowl, add the ground chicken, 2 tsp ground ginger, 2 cloves of minced garlic, 1/4 cup green onions, 1/4 cup chopped cilantro, 2 tbsp soy sauce, 1 tbsp sesame oil, corn starch, pinch of salt and pepper, red chili flakes. Mix well and set in the fridge
- In a large soup pot, drizzle olive oil and heat on medium. Saute white onion until fragrant, add in 2 cloves of garlic and 2 tbsp minced ginger, saute for another couple of minutes.
- Add miso paste and coat the onions. Add in broth and chicken bouillon and stir well. Add 2 tbsp soy sauce and 2 tbsp sesame oil. Bring to a light boil
- Add dumpling mixture in small tbsp sized balls (this doesn't need to be precise). Plop them into the soup mixture and let cook fully (they won't take too long and they will float to the top).
- Chop boychoy into small bite sized pieces and add to soup to let cook fully. Cover soup with meatballs and bokchoy and simmer for 10-15 minutes.
- Cut wonton wrappers however you'd like (strips, triangles) and add to the soup, stir well so they don't stick together. Let cook for 2-3 mins.
- Serve the soup and top with chili oil, green onions, and toasted sesame seeds.
A Few Tips
Don’t skip the toppings! The finishing touches are what really make this soup taste like dumplings. I love adding plenty of scallions, chili crisp or chili oil, sesame seeds, and a drizzle of toasted sesame oil. You can also add extra fresh ginger or cilantro if that’s your thing.
You can easily customize the filling, too. Ground chicken is my go-to, but ground pork or turkey would work really well – it’s all about preference here. Want more vegetables? Add some mushrooms, bok choy, shredded cabbage, or spinach.
The best part is that you really can’t mess this up. It’s a very forgiving recipe, so taste the broth as you go and adjust the seasonings until it tastes exactly how you like it.
The Bottom Line
This is the recipe I make when I’m craving dumplings but absolutely do not feel like making dumplings. 😂 It’s cozy, savory, gingery, a little spicy, and ridiculously comforting. Basically, all of the best parts of soup dumplings with about 10% of the effort.
MORE OF A VISUAL PERSON? WATCH ME MAKE THE SOUP BELOW!
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