Description
This cozy dumpling soup is a nourishing, one-pot meal made with tender dumplings, vibrant spinach and carrots, and a rich, high-protein broth.
Here is my recipe for homemade dumplings, but you are also welcome to use frozen store-bought dumplings.
Ingredients
Units
Scale
- 8 dumplings (homemade or store-bought - I recommend Bibigo dumplings)
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 32 oz chicken or beef broth
- 2 medium carrots, julienned
- 2 cups spinach
- 2 tablespoons soy sauce
- 1/2 tablespoon roasted sesame oil
- Optional garnish: chili crisp, chopped green onions
Instructions
- In a large pot, heat a small drizzle of oil over medium heat. Add the garlic and ginger, followed by the dumplings and pan fry until the bottoms are golden and crisp, about 3 – 4 minutes.
- Pour in the broth. Add the julienned carrots, black pepper, and salt.
- Bring to a gentle boil and cook for about 2 – 3 minutes.
- Stir in the spinach, soy sauce, and roasted sesame oil. Let the spinach wilt for about 1 – 2 minutes.
- Ladle into bowls and garnish with chili crisp and chopped green onions if desired.
- Prep Time: 3 minutes
- Cook Time: 9 minutes
Nutrition
- Serving Size: 2