Dumpling Soup

Ingredients

For the Dumplings:

• 1 lb (450 g) ground chicken or ground pork
• 2 green onions, finely sliced
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon black pepper
• 30–35 round dumpling wrappers

For the Soup:

• 6 cups (1.4 L) chicken broth
• 2 cups water
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 2 cups baby bok choy, chopped (or spinach)
• 1 cup sliced mushrooms
• 2 green onions, sliced
• Salt and black pepper, to taste

Instructions

1. In a large bowl, combine the ground chicken (or pork), green onions, garlic, ginger, soy sauce, sesame oil, and black pepper. Mix until well combined.
2. Place about 1 teaspoon of filling in the center of each dumpling wrapper. Moisten the edges with water, fold over, and press firmly to seal.
3. In a large pot, bring the chicken broth, water, garlic, ginger, soy sauce, and sesame oil to a gentle boil.
4. Add the mushrooms and cook for 3–4 minutes.
5. Carefully add the dumplings to the simmering broth. Cook for 5–7 minutes, or until the dumplings float and the filling is fully cooked.
6. Stir in the bok choy (or spinach) and cook for another 2 minutes until just wilted.
7. Taste and season with salt and black pepper if needed.
8. Ladle the soup into bowls and garnish with sliced green onions. Serve hot.

Tips

• Add cooked noodles for a heartier meal.
• A drizzle of chili oil or a splash of rice vinegar adds extra flavor.
• Leftovers can be refrigerated for up to 3 days.