Dumpling Soup with Chicken Broth (Printable)

Savory dumplings simmered in rich chicken broth, accented by fresh scallions and subtle spices.

# What You Need:

→ For the Dumplings

01 - 1 1/2 cups all-purpose flour
02 - 1/3 cup water
03 - 1/2 teaspoon salt
04 - 7 ounces 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 - 1/4 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, thinly sliced
16 - 3.5 ounces 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 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 edges firmly to seal.
04 - Bring a large pot of water to a gentle boil. Add dumplings in batches to avoid overcrowding. 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. Stir in soy sauce and sesame oil. Add baby spinach if using, and thinly sliced scallions.
06 - Add cooked dumplings to the simmering broth. Cook together for 2 minutes to warm through. Taste and adjust seasoning with salt and pepper as needed.
07 - Ladle soup into bowls and serve hot, garnished with additional fresh scallions.

# Expert Hints:

01 -
  • Homemade dumplings are easier than you think, and that first moment when they float to the surface feels like a small victory.
  • The whole thing comes together in under an hour, making it perfect for weeknight dinners when you want something that tastes like you spent all day cooking.
02 -
  • Don't skip the dough resting time—I made that mistake once and ended up with dumplings that tore apart in the water, a lesson I won't forget.
  • Seal those dumplings properly or watch helplessly as the filling escapes into your cooking water; pinch the edges like you mean it.
03 -
  • Roll your dumpling circles thin and even so they cook at the same rate; thick spots stay doughy while thin spots tear, so grab a rolling pin and be patient.
  • Keep a small bowl of water nearby while you're assembling dumplings—damp fingers seal edges faster and cleaner than dry ones ever could.
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