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.
Dumpling Soup Ingredients:
- Stock – chicken or vegetable
- Sesame oil
- Soy sauce
- Green onions
- Cabbage or Brussels sprouts
- 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
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.
- Shredded carrots
- 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
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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)
- 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.
- 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.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.