Dumpling Soup Chicken Broth (Printable)

Tender dumplings simmered in flavorful chicken broth, garnished with scallions for a fresh aromatic touch.

# What You'll Need:

→ For the Dumplings

01 - 1.5 cups all-purpose flour
02 - 7 tablespoons water
03 - 0.5 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 - 0.25 teaspoon white pepper

→ For the Soup

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

# How to Make It:

01 - In a 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, ginger, chopped scallions, grated carrot, and white pepper. Mix thoroughly until well incorporated.
03 - Divide dough into approximately 20 equal portions. Roll each portion 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 securely 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. Stir in soy sauce and sesame oil. Add baby spinach if desired and 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 garnish with additional fresh scallions. Serve immediately while hot.

# Expert Hints:

01 -
  • Those dumplings are pillowy soft on the inside with just enough chew from the dough, and they absorb the broth like tiny flavor sponges.
  • The whole thing comes together in under an hour, which means you can have homemade dumpling soup on a weeknight without the stress.
  • It's deeply satisfying without being heavy, perfect for when you want something warm that doesn't make you feel sluggish afterward.
02 -
  • If your dough tears while rolling, pinch it back together immediately—small cracks heal easily, but you'll notice large ones only after dumplings hit the water and fall apart.
  • Don't skip the resting time for the dough, no matter how impatient you feel; it transforms the texture from tough to tender in those fifteen minutes.
  • Boil dumplings in plain water first, not in the broth itself, because they release a bit of starch that can make the broth cloudy.
03 -
  • Roll dumplings on a lightly floured surface and cover finished ones with a damp cloth so they don't dry out before cooking.
  • If you're making dumplings ahead, freeze them on a sheet tray and transfer to a freezer bag—they'll keep for weeks and cook directly from frozen, taking just an extra minute in the water.
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