The Dinner Planner


Asian Dumpling Soup

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Servings 4


  • 1.5 litres chicken stock
  • 3 garlic cloves - smashed
  • 5 cm ginger - sliced
  • 2 tbsp chinese rice wine
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 2 spring onions - finely sliced
  • 1 bunch bok choy - cut in half
  • 2 medium zucchini - spiralised
  • 20 pork and chive dumplings


  • In a large pot, add the stock, garlic, ginger, chinese wine, soy and sesame oil. Bring to the boil, pop lid on and cook for 10 minutes.
  • Add the frozen dumplings and cook for a further 8 minutes. If defrosted, cook for 5 minutes.
  • Using a slotted spoon, remove the dumplings, ginger and garlic. Set aside.
  • Add zuchinni noodles and bok choy to the broth and cook for 1-2 minutes.
  • Divide noodles and bok choy among bowls. Pour over broth. Add dumplings and top with spring onions.

Tips and Variations

VEGETERIAN:  Replace with vegetable stock and  vegetarian dumplings
GLUTEN FREE: Choose gluten-free dumplings
Add rice vermicelli noodles in with the spiralised zucchini. If you don't have a spiraliser, cut the zucchini in quarters lengthways and use a peeler. 
Other veggies that we've tried are mushrooms and carrot if you'd like to switch it up. 

Want some tips and tricks to help you out through the week? Perhaps a recipe or two and some cocktail inspiration?