Quick and Easy Chinese Dumpling Soup

I’ve been on a soup kick lately. I stumbled upon SoupChick’s blog (a blog just about soups!) looking for new recipes. At first I thought, how can someone eat that much soup? But living through this chilly New England winter, I’m starting to think it’s not such a bad idea. Also she wasn’t lying when she called it quick and easy. WIN!
Serves 4.


  • 32 oz. chicken stock
  • 1 slice ginger root, 1/4-in. thick, peeled but whole
  • 3 scallions, sliced and separated
  • 1 head baby bok choy, cut into 1 in. pieces
  • 1 T Chinese rice cooking wine
  • 2 T soy sauce
  • 16 oz. frozen Chinese dumplings (the whole bag!)

In a large saucepan, heat the chicken stock, ginger root, 2 of the scallions, rice wine, and soy sauce. Bring to a boil and then reduce heat to simmer for 10 minutes. Add the frozen dumplings, and when the soup starts boiling again reduce heat to simmer for 5 more minutes. Divide evenly into bowls. Sprinkle remaining scallions to garnish.


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