Dumpling Soup

Dumpling Soup

Dumpling Soup

By: Naomi Sherman

You’ve had a long day. You’re dead on your feet and forgot to eat lunch. All you want is a nourishing, nurturing dinner that’s ready in under 20 minutes — is that too much to ask? Nope. Using frozen dumplings and ready-made stock, this delicious and comforting bowl of goodness can be in your hand in under half an hour.



Prep time

Cook time



  • 1L chicken stock
  • 2 tsp coconut aminos or soy sauce
  • 2cm-knob ginger, sliced thickly
  • 1 lemongrass stem, crushed lightly
  • 1 bunch baby buk choy, sliced in half longways
  • 500g bag frozen chicken dumplings
  • Spring onions and chilli to garnish


  • Place broth ingredients into a saucepan.
  • Bring to the boil and then simmer for 5 mins.
  • Using a slotted spoon, remove the ginger slices and lemongrass.
  • Blanch bok choy in the broth for 2 mins and then remove.
  • Bring the broth back to a high simmer and add the dumplings, in batches if necessary, and cook for 8 mins.
  • Divide the bok choy among 4 bowls and add dumplings to each bowl.
  • Ladle the broth over the top and garnish with spring onion and chilli.
  • Eat while piping hot.
  • Note: Swap the broth and the dumplings to vegetable alternatives to easily make this dish vegetarian.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Naomi Sherman

Naomi Sherman

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