This "Brilliant" Soup Turns Frozen Dumplings Into an Unbelievably Good Dinner
Dear Dinner Therapist: I’m tired when I get home from work, and the last thing I want to do is tackle another project. I need recipes that are minimal effort, minimal ingredients, minimal cleanup … but big on flavor. I’d also love to cook more vegetarian recipes. —Tired Cook
Dear Tired Cook: We’re totally with you! I love nothing more than a low-effort, high-reward dinner on weeknights. I’m talking about the absolute easiest dinner that requires barely any prep (think: five minutes max!), a single piece of cookware, and flexibility to eyeball measurements rather than precisely measuring every single thing. At the same time, dinner has to be flavorful, satisfying, and all-around delicious.
This is one of the easiest soups I know, and the main reason I keep frozen dumplings in my freezer at all times. It’s quick and easy enough to pull together at the spur of the moment on a weeknight, has a short ingredient list, and has tons of room for ingredient swaps. The simple broth picks up extra flavor from garlic and ginger, and there are pillowy dumplings and a generous amount of veggies.
Why You’ll Love It
It’s cozy and packed with vegetables. Between the garlic- and ginger-infused broth and soft dumplings, this is like a hug in food form. Bonus: It couldn’t be easier to get some vegetables in your body, especially if you use vegetarian dumplings.
It’s super low-effort and easy. You know those nights when it feels like you have nothing in the tank and you just can’t with dinner, but you also don’t want takeout? This is totally doable and the best solution for those nights. The prep takes all of three minutes (and if you really don’t want to chop, use those frozen cubes of garlic and ginger and cut the scallions with kitchen shears).
Key Ingredients in Easy Dumpling Soup
Frozen dumplings: Any variety of Asian frozen dumplings, wontons, or potstickers are fair game. I’ve made this soup with a lot of different frozen dumplings — depending on what that looks like for your go-to brand, you’ll need one or two packages.
Broth. If you’re aiming to keep this vegetarian, use low-sodium vegetable broth and vegetarian dumplings. Otherwise, chicken broth also works well here.
Aromatics. A combination of garlic, ginger, and scallions infuse the broth with lots of big flavor. If you love those cubes or frozen garlic and ginger, feel free to save yourself a little chopping and use them in place of fresh (use 3 garlic and 2 ginger).
How to Make Easy Dumpling Soup
Sauté the aromatics. Cook the garlic, ginger, and scallions in Asian sesame oil until fragrant.
Bring broth to a boil and add dumplings. Stir in your choice of broth and a few tablespoons of soy sauce. Once it comes to a boil, stir in the frozen dumplings and cook according to the package instructions until cooked through.
Stir in the vegetables. Remove the pot from the heat and stir in baby spinach and shredded carrots.
Helpful Swaps
An equal amount of olive oil or avocado oil can be used as an alternative for the toasted sesame oil, but the flavor of the broth won’t be as deep.
Just about any leafy green (fresh or frozen) can be used in place of baby spinach. If you’re using tougher greens like kale, I recommend thinly slicing it and cooking it in the broth for a minute or two before taking it off the heat.
There’s a lot of flexibility to add more vegetables in addition to the spinach and shredded carrot, or in place of them. Other options that work well include fresh or frozen broccoli and cauliflower (keep the florets small if fresh), fresh or frozen green beans, frozen edamame, frozen peas, chopped snap peas, and leftover cooked vegetables.
If you’re out of broth, mix 6 cups hot water with the amount of bouillon cubes or powder listed on the package directions.
Dinner Therapist is my column dedicated to solving your dilemmas around the most important — but let’s be honest, sometimes most dreaded — meal of the day. Prepping dinner night after night can be so hard. Here, I deliver practical and hopefully fun advice to make cooking less complicated and more enjoyable. Follow along for all the recipes. Got your own dinner struggles? We want to hear from you! Fill out this super-quick form for your chance to be featured in an upcoming column.
Easy Dumpling Soup Recipe
This comforting soup is the ultimate low-effort, high-reward dinner.
Prep time 5 minutes
Cook time 10 minutes to 20 minutes
Makes Makes 2 1/2 quarts
Serves 4
Ingredients
2 tablespoons toasted sesame oil
4 medium scallions, thinly sliced (about 1/2 cup)
4 cloves garlic, minced
1 tablespoon peeled and minced ginger (from a 1-inch piece)
1/2 teaspoon kosher salt, plus more as needed
6 cups low-sodium chicken or vegetable broth
3 tablespoons soy sauce or tamari
16 to 18 ounces frozen dumplings, wontons, or potstickers (do not thaw)
3 ounces baby spinach (about 3 packed cups)
1 cup shredded carrots
Serving options: chili crisp, sliced scallions, chopped fresh cilantro leaves, toasted sesame seeds
Instructions
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Heat 2 tablespoons toasted sesame oil in a Dutch oven or large pot over medium heat until shimmering. Add 4 thinly sliced scallions, 4 minced garlic cloves, 1 tablespoon peeled and minced ginger, and 1/2 teaspoon kosher salt. Cook, stirring occasionally, until very fragrant, about 1 minute.
Stir in 6 cups low-sodium chicken broth and 3 tablespoons soy sauce. Bring to a boil over medium-high heat. Add 16 ounces frozen dumplings and cook according to package instructions until cooked through.
Remove the pot from the heat. Stir in 3 ounces baby spinach and 1 cup shredded carrots until the spinach is just wilted, about 30 seconds. Taste and season with more kosher salt as needed.
Recipe Notes
Storage: Refrigerate leftovers in an airtight container for up to 2 days.
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