Dumpling Soup

Course Main Course

Cuisine American, Chinese

Keyword dumpling soup, soup

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 194kcal

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.