Go Back

Asian Style Dumpling Soup

Servings 4 servings


for the Veggie Dumplings

  • 1/2 lb veggie sausage
  • 1 green onion chopped
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon minced fresh ginger
  • 1 teaspoon minced garlic
  • 1/4 teaspoon sriracha add a little more if you like it hot
  • 1/2 teaspoon rice wine vinegar
  • 2 teaspoons soy sauce
  • won ton wrappers

for the soup:

  • 4 cups vegetable broth
  • 2 1/2 cups water
  • 1 teaspoon sesame oil
  • 1/4 teaspoon sriracha
  • 1 teaspoon soy sauce
  • 1/2 cup chopped green onions
  • 1 cup thinly sliced brussels sprouts or cabbage
  • 1 cup cooked edamame peas
  • a handful of dried shitake mushrooms


  1. 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 in to the center. Repeat until you have filled all the wrappers.
  2. *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. Up to you.
  3. Once you have your dumplings prepared it's time to cook them and make the soup.
  4. 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.
  5. 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.