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Quick & Easy Dumpling Soup

Need a meal in a hurry? This dumpling soup comes together in under 30 minutes with ingredients you likely already have in your home!

Pork and shrimp dumpling soup in a bowl topped with chili crisp and green onion.

*This post may contain affiliate links to products I've personally tried, loved, and would wholeheartedly recommend. If you purchase something from one of these links I may earn a small commission at no additional cost to you.

Drawing inspo from Chinese hot & sour soup, this quick and easy to make soup is honestly so comforting during these cold nights. I added dumplings for an extra bit of stick-to-your-stomach heartiness that will leave you oh so satified.

I used pork & shrimp dumplings for this recipe, but you can use any type of Asian dumplings that your heart desires (veggies, chicken, etc.)!

If you don't like it spicy, feel free to omit the chili crisp!

If Asian Style recipes are your jam, check out these babies!:

Quick & Easy Dumpling Soup

Makes 3-4 litres

What you'll need:

1 tbsp sesame oil (not toasted), or another neutral oil

1 bunch of scallions, thinly sliced, white & light green parts separated from the dark green parts

4 garlic cloves, thinly sliced

1 small thumb size piece of ginger, peeled & grated my fave microplane

6 cups chicken or vegetable stock

100g shiitake mushrooms, stemmed removed, thinly sliced

1 medium carrot, diced

380g pkg frozen dumplings (I used shrimp & pork)

3 tbsp fish sauce or soy sauce (can add more or less to taste)

Couple handfuls of fresh baby spinach

Chili crisp, for serving


Add 1 tbsp sesame oil to a large pot over medium heat. Add the white and light green parts of the scallions to the pot and cook for 2 minute until softened. Add the thinly sliced garlic and grated ginger and cook for 1 minute. Pour in 6 cups of chicken stock and stir to combine. Bring to a boil. Once simmering add the thinly sliced shiitake mushrooms, diced carrot and 380g pkg of frozen dumplings, and bring back to a boil. Once boiling, reduce the heat to a simmer for 6 minutes. Stir in 3 tbsp of fish sauce, taste and adjust seasoning (add more fish sauce if more sauce is needed). Turn off the heat, stir in a couple handfuls of fresh spinach, along with the dark green parts of the scallions.

To serve: ladle into bowls, top with chili crisp, and enjoy!

Soup's up, my friends!

Chef Jill's Signature



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