Asian Dumplings Bok Choy Ginger (Printable)

Tender dumplings simmered with bok choy, ginger, and aromatic vegetables in a light broth for easy warmth.

# Components:

→ Broth

01 - 6 cups low-sodium chicken or vegetable broth
02 - 1 tablespoon fresh ginger, peeled and thinly sliced
03 - 2 cloves garlic, minced
04 - 1 tablespoon soy sauce
05 - 1 teaspoon sesame oil
06 - 1 teaspoon rice vinegar
07 - 2 green onions, sliced

→ Vegetables

08 - 2 cups baby bok choy, halved or quartered lengthwise
09 - 1 medium carrot, julienned or thinly sliced
10 - 1/2 cup shiitake mushrooms, stems removed and sliced

→ Dumplings

11 - 16 to 20 frozen or fresh Asian dumplings, pork, chicken, or vegetarian

→ Garnish

12 - Fresh cilantro leaves
13 - Chili oil
14 - Sesame seeds

# Directions:

01 - In a large pot, combine broth, ginger, garlic, soy sauce, sesame oil, rice vinegar, and green onions. Bring to a gentle boil over medium-high heat.
02 - Reduce heat to medium and simmer for 5 minutes to allow ginger and garlic flavors to permeate the broth.
03 - Add carrots and mushrooms to the broth. Simmer for 3 minutes until vegetables begin to soften.
04 - Gently add dumplings to the broth. Simmer according to package instructions, typically 5 to 7 minutes for frozen or 3 to 5 minutes for fresh, until cooked through and floating.
05 - Add bok choy and cook for 2 to 3 minutes until tender but maintaining bright green color.
06 - Taste soup and adjust seasoning with additional soy sauce or vinegar as desired.
07 - Ladle soup into bowls and garnish with green onions, cilantro, chili oil, and sesame seeds. Serve immediately.

# Expert Advice:

01 -
  • It's ready faster than you'd think, making weeknight dinners feel less like a chore and more like treating yourself.
  • The broth actually tastes like something, not like hot water pretending to be soup.
  • Dumplings do the heavy lifting, so you're not scrambling to make everything from scratch.
02 -
  • Don't skip the 5-minute infusion step at the beginning, or your broth will taste generic instead of intentional and aromatic.
  • Add the bok choy at the very end so it stays crisp-tender and bright green instead of becoming mushy and dull.
  • Taste the soup before serving because the seasoning can vary depending on your broth and dumplings, and a few extra drops of soy sauce or vinegar can transform it from good to unforgettable.
03 -
  • Keep your ginger slices thin so they infuse quickly and evenly, and fish them out at the end if you prefer not to bite into them directly.
  • Don't let the broth boil aggressively after you add the dumplings or they'll fall apart, keep it at a gentle simmer so everything cooks through without falling into pieces.
Return