How to Make Dumpling Soup | The Pioneer Woman - Ree Drummond Recipes
On nights when you barely have time to chop an onion, this dumpling soup comes swooping in to save the day. Why? Because it's a filling, comforting, soul-enriching meal that is on the table in under 20 minutes! There is no such thing as having too many easy dinner recipes up your sleeve, and nothing is easier than snagging a bag of frozen potstickers from the supermarket. An ideal family meal that beats takeout any night of the week, the tender dumplings floating in creamy miso broth are totally friendly. Of course, a dab of hot sauce or chili oil kicks it up a notch for everybody else.
What is dumpling soup made of?
As long as there are dumplings swimming in delicious broth, it's dumpling soup! This soup recipe starts with carrot, green onion, garlic, and ground ginger sautéed in a combination of vegetable oil and nutty sesame oil. Super flavorful miso is whisked into chicken or vegetable broth for a pleasantly salty, creamy soup base. Finally frozen dumplings, a weeknight hero, are added to the broth. The dumpling wrappers get tender so quickly in the broth that before you know it, it’s time to stir in some spinach and soy sauce and get out some bowls!
Is dumpling soup healthy?
Filled with simple ingredients like spinach, carrots, and broth, it's full of vegetables and nutrients. Depending on the dumplings you choose, they'll likely provide some protein, too!
What's the difference between potstickers and dumplings?
A little pocket filled with meat and vegetables, potstickers are a type of dumpling. However, many foods from around the world can also be considered a dumpling. Take cheese pierogi, or even Ree Drummond's delightful apple dumplings, for example. Basically, you can define just about any filled dough pocket as a dumpling. For this recipe, you can use any sort of Asian-inspired mini dumplings potstickers, or wontons. Most grocery stores will have at least one of these options in the freezer section!
What's the best way to store leftover dumpling soup?
If you have any dumpling soup leftovers, store them in an airtight container in the fridge. They'll stay good for about 3 days!
Is there miso paste in dumpling soup?
While not all dumpling soups call for miso paste, this special ingredient, made from soybeans and rice, gives the broth body while adding an indescribably salty-sweet flavor. This recipe uses white miso, which is less fermented than yellow or red miso.
What goes well in dumpling soup?
While this super easy soup is delicious on its own, there's plenty of room for variation. Sliced mushrooms, added with the carrots, would make a hearty addition. Silky cubed tofu, stirred in with the spinach, is another classic. Or bulk up the soup with some extra broth and long, al dente noodles. And of course, a nice drizzle of chili oil or a jammy, medium-boiled egg would go a long way.
Is dumpling soup the same as soup dumplings?
While broth and dumplings are still involved, dumpling soup is not the same as soup dumplings. A dim sum favorite, soup dumplings are composed of delicate dough wrapped around pork or chicken dumpling filling (like a little meatball) that is swimming in savory broth. Gelatinous, solidified-when-chilled broth is the key to these miraculous mouthfuls.
YIELDS:
2 qt.
PREP TIME:
5 mins
TOTAL TIME:
15 mins
Ingredients
1 tbsp. vegetable oil
2 tsp. sesame oil
1 c. shredded carrots
5 green onions, thinly sliced, whites and greens separated.
3 garlic cloves. finely chopped.
1/4 tsp. ground ginger
1/4 c. white miso paste
6 c. chicken or vegetable broth, divided.
1 lb. frozen mini dumplings
3 c. baby spinach
3 tbsp. soy sauce, plus more to serve.
Hot sauce or chili oil, to serve.
Directions
1
In a large pot, heat the vegetable oil and sesame oil over medium heat. Add the carrots, green onion whites, garlic, and ginger. Cook, stirring frequently, until the vegetables begin to soften, 2 to 3 minutes.
2
In a small bowl, combine the miso paste with ½ cup broth, whisking until the miso paste is dissolved. Add the miso mixture and the rest of the broth to the pot and bring to a boil. Add the dumplings and bring to a simmer. Heat until the dumplings are heated through, 3 to 5 minutes. Stir in the spinach, cooking until the greens are wilted, 1 to 2 minutes.
3
Add the soy sauce and green onion greens. Serve hot with hot sauce or chili oil, and extra soy sauce.
Tip: This recipe was developed with chicken and vegetable dumplings but would be fabulous with anything available in stores such as pork, tofu, or mixed veggie!