Dumpling Soup with Toasted Sesame Ginger

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This recipe is hearty, healthy and flavor packed...and best of all, is ready in less than 20 minutes. 


2 tablespoons Toasted Sesame Ginger
2 quarts stock, chicken or vegetable
2 teaspoons toasted sesame oil
2 tablespoons soy sauce
1/4 cup Shaohsing rice cooking wine or pale dry sherry
1 tablespoon black vinegar or balsamic vinegar
1 teaspoon sugar
2 bunches baby bok choy
40-60 mini frozen Chinese dumplings
1 bunch scallions, chopped
1/2 cup cilantro, chopped
Asian chile paste, optional

Recipe Info

Difficulty Level: 
Prep Time: 
5 minutes
Cook Time: 
15 minutes
Total Time: 
20 minutes
Serving size: 


1. In a large pot add the stock, soy sauce, wine, vinegar, sesame oil, sugar and Toasted Sesame Ginger seasoning. Bring to a boil over high heat. Reduce heat to a simmer and cover for 10 minutes.
2. Meanwhile clean the clean and prep the bok choy. Cut bok choy in half and separate the leaves. Then swish them in a few changes of water to remove the grit between the tightly packed stems. Cut each stem in half lengthwise.
3. Stir in the bok choy. Cook for 3 -4 minutes.
4. Add the dumplings and cook until they float, about 3 minutes. Ladle into bowls and garnish with scallions, cilantro and Asian chile paste.


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Recipe Tip:
I found frozen mini dumplings at my local Costco. Full size dumplings or wontons also work.