Dumpling Soup with Chicken Broth (Print Version)

Tender dumplings simmered in flavorful chicken broth with scallions and Asian-inspired touches.

# What You'll Need:

→ Dumpling Dough

01 - 1.5 cups all-purpose flour
02 - 3.5 fl oz water
03 - 0.5 tsp salt

→ Dumpling Filling

04 - 7 oz ground chicken
05 - 1 tbsp soy sauce
06 - 1 tsp sesame oil
07 - 1 clove garlic, minced
08 - 1 tsp grated ginger
09 - 2 scallions, finely chopped
10 - 1 small carrot, finely grated
11 - 0.25 tsp white pepper

→ Broth

12 - 4 cups chicken broth, low sodium preferred
13 - 1 tbsp soy sauce
14 - 1 tsp sesame oil
15 - 2 scallions, thinly sliced
16 - 3.5 oz baby spinach, optional
17 - Salt and pepper to taste

# How to Make It:

01 - Combine all-purpose flour and salt in a mixing bowl. Gradually add water while stirring until dough forms. Knead for 5 minutes until smooth and elastic. Cover with a damp cloth and rest for 15 minutes.
02 - In a separate bowl, combine ground chicken, soy sauce, sesame oil, minced garlic, grated ginger, chopped scallions, grated carrot, and white pepper. Mix thoroughly until well combined.
03 - Divide rested dough into approximately 20 small balls. Using a rolling pin, flatten each ball into a thin circle approximately 2.75 inches in diameter. Place 1 heaping teaspoon of filling in the center of each circle. Fold edges and pinch firmly to seal completely.
04 - Fill a large pot with water and bring to a gentle boil. Add dumplings in batches to avoid overcrowding. Cook for 4 to 5 minutes until dumplings float to the surface. Remove with a slotted spoon and set aside.
05 - In a separate pot, bring chicken broth to a simmer over medium heat. Stir in soy sauce and sesame oil. Add baby spinach if desired and sliced scallions.
06 - Add cooked dumplings to the simmering broth. Cook together for 2 minutes to warm through. Taste and adjust seasoning with additional salt and pepper as needed. Serve immediately.
07 - Transfer soup to serving bowls and garnish with fresh scallions. Serve while steaming hot.

# Additional Tips::

01 -
  • Those tender dumplings hold flavor in every bite, and they're easier to fold than you'd think once you get the rhythm down.
  • The chicken broth becomes something special when the dumplings release their flavors into it, turning simple ingredients into something deeply satisfying.
  • You can make the dumplings ahead and freeze them, which means hot soup is always just 15 minutes away.
02 -
  • If your dough cracks when you're rolling it, that usually means it's too dry—lightly wet your fingers and smooth the surface, and it'll cooperate.
  • Don't skip the resting time on the dough or rush the kneading, because that's what gives you dumplings with tender, delicate skin instead of chewy ones.
03 -
  • Roll your dumplings between two pieces of plastic wrap or parchment paper instead of using flour, because flour on the outside makes it harder for the edges to seal properly.
  • If you're nervous about the folding, practice the motion a few times with the first dumpling before you commit—your hands will find the rhythm faster than you expect.
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