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Recipe

Turmeric-Ginger Dumpling Soup

Servings: 4 to 6

This brightly flavored soup is ready in no time, thanks to prepared dumplings. Baby bok choy can vary in size from the length of your index finger to the length of your hand; you’re looking to have pieces that are 2 inches long, so trim accordingly.

Ingredients

  • 1 Tbs. vegetable oil
  • 8 1/8-inch-thick peeled slices fresh ginger, smashed
  • 4 cloves garlic, thinly sliced
  • 1-1/2 tsp. ground turmeric
  • 2 quarts lower-salt chicken broth
  • 4 3/4-inch-wide strips lemon zest
  • Kosher salt
  • 1 lb. frozen Asian meat or vegetable dumplings
  • 1 lb. baby or Shanghai bok choy, halved through the stem or quartered if large and cut crosswise into 2-inch pieces
  • 1-1/2 tsp. fresh lemon juice
  • 2 medium scallions, thinly sliced diagonally
  • Asian sesame oil, Sriracha, or soy sauce, for serving

Nutritional Information

  • Calories (kcal) : 250
  • Fat Calories (kcal): 110
  • Fat (g): 13
  • Saturated Fat (g): 4
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 1.5
  • Cholesterol (mg): 20
  • Sodium (mg): 590
  • Carbohydrates (g): 19
  • Fiber (g): 2
  • Sugar (g): 3
  • Protein (g): 16

Preparation

  • Heat the oil in a large saucepan over medium-high heat. Add the ginger, garlic, and turmeric, and cook, stirring, until fragrant, about 30 seconds. Add the broth, lemon zest, and 1/4 tsp. salt, and bring to a boil. Reduce the heat to a simmer, cover, and cook until the flavors meld, about 5 minutes.
  • Uncover, bring to a boil, and add the dumplings. Return to a boil, and cook for 2 minutes less than the package directs.
  • Add the bok choy, and continue cooking until the dumplings are cooked through and the bok choy is crisp-tender, about 2 minutes total. Stir in the lemon juice, and season to taste with salt. Sprinkle with the scallions, and serve with a drizzle of sesame oil, Sriracha, or soy sauce.

Reviews

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Reviews (3 reviews)

  • Rita_Aimee | 11/02/2019

    This is a wonderful, flavorful, and comforting soup. I give it a "10." I added equal parts of soy sauce and Red Boat fish sauce and a splash of Shaoxing rice wine (or dry sherry). I used Duro Duro All-Purpose Vegetable & Pork Dumplings that I bought in an international market and thought that they were quite tasty and the skins were nice and thin. I find that Costco's Asian dumplings have skins that dominate the dumplings although their overall flavor is fine. Sadly my 2 Costcos do not carry the pork version.

    This made 4 adult dinner servings for our family. Note that I saved 2 servings for the next day and the soup reheated very nicely. The dumplings did not soak up the broth.

  • decardon | 11/01/2019

    Great healthy soup that is versatile. I used TJ mini chicken & cilantro wontons and added shitake mushrooms and carrots. Along with the onions as a topper, I added fresh cilantro. It got great reviews from the husband who said it was a better soup that my usual wonton take out soup! For more protein, consider adding shrimp with the wontons. Broth flavors are even better the next day. A keeper!

  • 1newskibum | 10/29/2019

    This recipe is the bomb! Healthy and filling! I used Trader Joe’s chicken gyoza chicken bot stickers. So healthy, quick, and easy! Go for it!

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