This dumpling soup recipe is a good one. I originally shared this recipe nearly a decade ago, but I’ve updated it with a few small tweaks and suggestions to make it even better.
I’m going to share how to make your own dumplings (potstickers) for this, BUT if you want to make this recipe easier and quicker then you can absolutely use store-bought frozen potstickers instead.
My dumpling soup recipe is very customizable. You could add more vegetables, or swap the stock for bone broth or any other number of different ways to make this dumpling soup the way your family likes it.
Related: Looking for more delicious soup recipes? Read 35 Comforting Soup Recipes. And if you love this dumpling soup, try Hot and Sour Dumpling Soup.
Dumpling Soup Ingredients:
- Stock – chicken or vegetable
- Sesame oil
- Sriracha
- Soy sauce
- Green onions
- Cabbage or Brussels sprouts
- Edamame
- Shiitake mushrooms (dried)
- Homemade OR frozen dumplings (potstickers)
How to Make Dumpling Soup
If you are making your own dumplings, then do this first. Check out the recipe card below for full instructions. If you are using frozen potstickers, then you can skip this step.
In a large pot, combine the stock and water. Bring to a low boil and cook the dumplings in the hot broth for 5-6 minutes until they are nearly cooked through. The dough will begin to look pale and soft, like cooked pasta.
Now add the onion, Brussels sprouts, edamame and mushrooms. Cook over medium low heat until the mushrooms have softened and all the ingredients are warmed through. Stir in the oil, sriracha, and soy sauce.
How to Make Dumplings
In a food processor, combine all the dumpling ingredients (except the wonton wrappers) and pulse until a coarse meal forms.
Spoon 1/2 teaspoon of filling into each wrapper. Gently wet two edges of the wrapper and fold into a triangle and press the edges together.
Then, wet two of the triangle corners and fold them into the center. Repeat until you have filled all the wrappers.
Other Additions:
- Shredded carrots
- Garlic
- Ginger
- Broccolini
- Ramen noodles – more carbs, why not?
If you like making your own dumplings, here are a few more recipes you might want to try next:
- Whole Wheat Gyoza
- Shrimp and Brussels Sprouts Dumplings
- 3 Easy Spring Roll Sauces
- How to Make Fresh Spring Rolls
Grab this guide to see our Top 25 Recipes of all time!
Free Popular Recipe Guide
Our top 25 recipes of all time!
Get the Recipe
Ingredients
for the Dumplings
- ½ pound veggie sausage
- 1 green onion (chopped)
- ½ teaspoon sesame oil
- ½ teaspoon minced fresh ginger
- 1 teaspoon minced garlic
- ¼ teaspoon sriracha (add a little more if you like it hot)
- ½ teaspoon rice wine vinegar
- 2 teaspoons soy sauce
- won ton wrappers
for the soup:
- 4 cups vegetable broth
- 2 cups water
- 1 teaspoon sesame oil
- ¼ teaspoon sriracha
- 1 teaspoon soy sauce
- ½ cup green onions (chopped)
- 1 cup thinly sliced Brussels sprouts (or cabbage)
- 1 cup edamame
- ¼ cup shiitake mushrooms (dried)
Instructions
- In a food processor, combine all the ingredients except the wrappers and pulse until a coarse meal forms. Spoon 1/2 teaspoon filling into each wrapper.
- Gently wet two edges of the wrapper, fold into a triangle and press the edges together. Now wet two of the triangle corners and fold them into the center. Repeat until you have filled all the wrappers.
- *The won ton wrappers I used came with 60 wrappers in the package. The recipe above will make enough filling to fill them all. You don't need all 60 dumplings for the soup. You will only need 30. So you can either cut this recipe in half or make them all and freeze the extra 30.
- Once you have your dumplings prepared, it's time to cook them and make the soup.
- In a large pot, combine the stock and water. Bring to a low boil and cook the dumplings in the hot broth for 5-6 minutes until they are nearly cooked through. In the meantime, you can prep your other ingredients.
- Now add the onion, Brussels sprouts, edamame and mushrooms. Cook over medium low heat until the mushrooms have softened and all the ingredients are warmed through.
- Stir in the oil, sriracha and soy sauce. Taste and add any seasoning or more soy sauce if you need.
Notes
- If you are using frozen potstickers instead of making your own dumplings, simply skip the instructions on making your own and add the (frozen) potstickers to the stock/water mixture just as you could the homemade dumplings. They may take a minute or two more to cook from frozen. If you are unsure, just remove from the pot and try it.
- You can use a pork sausage instead of veggie sausage, just cook it fully before making your dumplings.
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Still making this soup after many years 🙂
I made this dish per recipe but added more sriracha at the end. I love spicy – added ~1TBSP. Huge hit and the taste was amazing. Had meat-eaters asking what was inside – kept that gem to myself and winked at them. Highly recommend this dish.
Hi Emma,
I recommend you to treat those “cold hands” Traditional Chinese Medicine (acupuncture and herbs), it is great for your problem! Trust me! (I’m an acupuncture therapist).
Kisses,
Melina
Ohhh, now this does look so tasty! And it is perfect for a cold day like today. And thanks for showing how you make won tons. I’ve never made them before, but it looks pretty easy from the way you showed it.http://www.food-machine.org/product/pasta_making_machine/dumpling_making_machine.html
I can’t stand all that snow anymore but actually it is the perfect wheather for such a wonderful dish like this dumpling soup. Looks really tasty!
This recipe is just perfect for spring time!
Great idea!
xoxo
Looks scrummy. We cook a lot of Chinese food at home and buy all of our ingredients from our local Asian supermarket. There are some lovely pre-made dumplings we get sometimes that are vegetarian… they’re Kimchi flavour (preserved cabbage). I love them and recommend you try them. I’m not sure where you could get them near you (as I live in England) but I’d definitely try an Asian supermarket if you have one nearby.
This looks amazing! I can’t wait to try it!
i’ve been reading this blog for quite some time, but first comment! great blog, ladies! <3
i’m certainly going to make this receipe, but came to comment on the cold hand thing! i ended up solving my cold hands/feet by going to acupuncture. Acupuncture helps with circulation & in chinese medicine terms, sometimes having cold extremities can come from having stagnant chi.
I used to go to an acupuncture school for cheap treatments & it helped me with nearly everything.
Hope that helps! <3
Are you kidding me!? I am drooling at my computer desk. I have to make this asap. Thanks for the continuous inspiration, ladies 🙂
I have some homemade pasta dough which is currently defrosting to be be used as won ton wrappers for this recipe. The soup looks absolutely delicious and I’m looking forward to making it for dinner tonight!
Ooh… this looks good!!!
Trader Joe’s has vegan potstickers–definitely good.
I used to have very cold hands all the time.
Then I started having severe ANEMIA(tiredness,hair loss…) so the doctor gave me IRON. Now my hair are back and I don’t have cold hands anymore!!!
Also, you should know(if you don’t already)that red meat is the best food for iron needs.
Us girls loose a lot of iron every months(if you know what I mean!).
So we have to get it back somehow.(sorry for the bad english!I’m french)
P.S:the soup looks great!
a friend of mine had the same problem – go to the doc and get ur B12 vitamine levels checked. she had very low ones, the doc fillled them up, and since then she never had cold hands again !
that looks wonderful! Yum
www.anightinnyc.blogspot.com
Oh my god yum!! I love soup. And this looks delicious.
Sometimes my hands get so cold my rings almost fall off!!
how many people would you say this serves?
Ooh this is just the recipe I been looking for for ages. I’ve got an awesome recipe for dumplings, but a good broth has eluded. Thanks a bunch.
A really delicious pescatarian version is with srhimp, waterchestnut, and shitake mushrooms.
This is such an awesome recipe! My fiance loves dumpling soup but I’m not keen on meat filled dumplings, so I will definitely have to try this recipe out!