This Brothy Dumpling Soup is proof that dinner doesn’t need to be complicated to be amazing. Whenever I spot a bag of frozen dumplings in my freezer, I know dinner is basically sorted. A quick simmer of ginger, garlic, and scallions turns simple broth into something deeply flavourful, and the dumplings bring all the cozy vibes without any extra work.

Add your favourite greens and finish with Aunt Lily’s chili oil for a bit of heat and depth. It’s simple, soothing, and fast enough for even the busiest nights. Honestly, it’s hard to believe something this easy tastes better than takeout.

If you’re looking for more Soups that Don’t Suck you can check them out here!

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Italian Broccoli Parmesan Soup

Why You’ll Love this Recipe:

• So quick: Ready in just 20 minutes so it’s perfect for an easy weeknight bowl.
• Cozy and comforting: The gingery, garlicky broth is so warm and flavourful.
• Customizable: Use any frozen gyoza/potstickers/wontons you like, any broth, and any veggies you have on hand.
• Spicy finish: Aunt Lily’s chili oil is spicy, aromatic, and makes this soup truly hit the spot.

How to Prep for this Recipe:

If you don’t already have a batch of chili oil on hand, it can be made ahead of time for convenience and then stored in the fridge.

Chop/mince the green onions, garlic, and ginger.

How to Make Brothy Dumpling Soup:

Step One: Make the Chili Oil

Combine chili flakes, sesame seeds, garlic, ginger, sugar, salt, and a cinnamon stick in a heat-safe bowl. Heat the neutral oil in a small pan until hot (test by adding a small piece of garlic—if it sizzles, it’s ready). Carefully pour the hot oil over the chili mixture and stir. Set aside to infuse. Check out the original Aunt Lily’s Chili Oil blog post for more detailed steps.

Skip this step if you already have chili oil on hand!

Step Two:

In a pot, heat a small drizzle of neutral oil over medium heat. Add the scallion whites and ginger, then sauté for 2-3 minutes until fragrant. Add the garlic and cook for 1 minute more.

Step Three:

Pour in the Shaoxing wine and simmer for 1-2 minutes, then add the chicken broth and a dash of soy sauce. Simmer for 10 minutes. I like to strain out the aromatics at this stage for a super clear broth, then return it to the pot to stay warm.

Step Four:

While the broth simmers, cook the frozen dumplings in a separate pot of boiling water or steam them until cooked through. Transfer to serving bowls.

Step Five:

Using the same pot, quickly blanch or steam the bok choy until bright green and tender. Add it to the bowls with the dumplings.

Step Six:

Ladle the hot broth over the dumplings and bok choy. Finish with chili oil, scallion greens, and a light drizzle of sesame oil. Enjoy!

Substitutions:

• Dumplings: Any type of frozen potstickers/gyoza/dumplings will work—chicken, pork, shrimp, or veggie. I like using fully cooked ones so they just need to heat through, but if yours are raw, make sure they’re fully cooked before serving.
• Broth: You can use any broth you have on hand, it doesn’t have to be chicken broth.
• Soy sauce: Tamari or coconut aminos work perfectly for a gluten-free version—just taste and adjust since they vary in saltiness.
• Shaoxing wine: Use an extra dash of soy sauce + sesame oil, or try a dash of mirin instead; it’s sweeter + less nutty, but tastes great in soups. 
• Bok Choy: Any green veggie works—Chinese celery, broccolini, etc! Just blanch/steam it and add to your bowls.
• Chili oil: Store-bought chili crisp/oil works in a pinch, but Aunt Lily’s homemade version is seriously worth making.

Storing Brothy Dumpling Soup:

To store: Let the soup cool completely, then transfer it to an airtight container. It’ll keep well in the fridge for up to 3 days. If you want to keep the texture at its best, store the dumplings and bok choy separately from the broth so they don’t soften too much.

To reheat: Warm it gently on the stove over medium heat until the broth is hot and the wontons are heated through. If the broth has reduced a bit, add a splash of water or extra broth to loosen it up.

For best results: Store the chili oil separately and drizzle it on just before serving. This keeps the flavours bright and the oil from clouding the broth as it sits.

(I don’t recommend freezing this one since the wontons can fall apart once thawed, but it’s quick enough to make fresh whenever the craving hits.)

A bag of frozen dumplings, some fresh greens, and a few pantry staples = a total dinner win. Tag me on social if you try it out (@britacooks)!