Dumpling Soup with Chicken Broth (Printable)

Tender dumplings in a savory chicken broth finished with fresh scallions and subtle spices.

# What You Need:

→ For the Dumplings

01 - 1⅔ cups all-purpose flour
02 - ⅓ cup water
03 - ½ teaspoon salt
04 - 7 oz ground chicken
05 - 1 tablespoon soy sauce
06 - 1 teaspoon sesame oil
07 - 1 clove garlic, minced
08 - 1 teaspoon grated ginger
09 - 2 scallions, finely chopped
10 - 1 small carrot, finely grated
11 - ¼ teaspoon white pepper

→ For the Soup

12 - 4 cups chicken broth, preferably low sodium
13 - 1 tablespoon soy sauce
14 - 1 teaspoon sesame oil
15 - 2 scallions, sliced thinly
16 - 3.5 oz baby spinach, optional
17 - Salt and pepper to taste

# Directions:

01 - In a mixing bowl, combine all-purpose flour and salt. Gradually add water while stirring until a dough forms. Knead for 5 minutes until smooth and elastic. Cover with a damp cloth and let rest for 15 minutes.
02 - In a separate bowl, combine ground chicken, soy sauce, sesame oil, minced garlic, grated ginger, chopped scallions, grated carrot, and white pepper. Mix thoroughly until well incorporated.
03 - Divide the rested dough into approximately 20 small balls. Using a rolling pin, roll each ball into a thin circle approximately 2.75 inches in diameter. Place 1 heaping teaspoon of filling in the center of each circle. Fold and pinch the edges firmly to seal.
04 - Bring a large pot of water to a gentle boil. Add dumplings in batches to avoid crowding. Cook for 4 to 5 minutes until they float to the surface. Remove with a slotted spoon and set aside.
05 - In a separate pot, bring chicken broth to a simmer over medium heat. Stir in soy sauce and sesame oil. Add baby spinach if using, and sliced scallions.
06 - Add the cooked dumplings to the simmering broth. Cook together for 2 minutes to warm through. Taste and adjust seasoning with salt and pepper as needed. Serve hot in bowls, garnished with additional sliced scallions.

# Expert Advice:

01 -
  • The dumplings have this satisfying chew that makes eating them feel like a small victory, especially when you realize you made them yourself.
  • One bowl fills you up without leaving you heavy, which is why I've made this on nights when I needed comfort but also clarity.
  • It comes together in under an hour if you work methodically, perfect for when someone's coming over and you want to impress them without stress.
02 -
  • The dough will tear if you try to roll it too thin or too quickly—go slow and gentle, and if it springs back, let it rest another minute and it'll cooperate.
  • Dumplings float when they're done, but give them another thirty seconds after floating to make sure the filling is hot all the way through, especially the chicken.
03 -
  • If your dough tears while rolling, simply pinch the tear closed or use the scrap to patch it—dumplings don't judge imperfection.
  • A slotted spoon is genuinely essential here because you want dumplings, not extra water, in your final bowl.
Return