Asian Dumpling Bok Choy (Print Version)

Tender dumplings paired with bok choy and ginger in a light, savory broth perfect for any day.

# What You Need:

→ Broth

01 - 6 cups low-sodium chicken or vegetable broth
02 - 1 tablespoon fresh ginger, peeled and thinly sliced
03 - 2 cloves garlic, minced
04 - 1 tablespoon soy sauce
05 - 1 teaspoon sesame oil
06 - 1 teaspoon rice vinegar
07 - 2 green onions, sliced

→ Vegetables

08 - 2 cups baby bok choy, halved or quartered lengthwise
09 - 1 medium carrot, julienned or thinly sliced
10 - 0.5 cup shiitake mushrooms, stems removed and sliced

→ Dumplings

11 - 16-20 frozen or fresh Asian dumplings, pork, chicken, or vegetarian

→ Garnish

12 - Fresh cilantro leaves
13 - Chili oil
14 - Sesame seeds

# How To Make:

01 - In a large pot, combine broth, ginger, garlic, soy sauce, sesame oil, rice vinegar, and green onions. Bring to a gentle boil over medium-high heat.
02 - Reduce heat to medium and simmer for 5 minutes to infuse the broth with ginger and garlic flavors.
03 - Add carrots and mushrooms to the broth. Simmer for 3 minutes.
04 - Gently add dumplings to the simmering broth. Cook according to package instructions, typically 5-7 minutes for frozen or 3-5 minutes for fresh, until cooked through and floating.
05 - Add bok choy and cook for 2-3 minutes until tender but still bright green.
06 - Taste the soup and adjust seasoning with additional soy sauce or rice vinegar as needed.
07 - Ladle soup into bowls and garnish with sliced green onions, fresh cilantro, chili oil, and sesame seeds. Serve immediately.

# Expert Advice:

01 -
  • It comes together in under 40 minutes, which means dinner can happen on even the busiest nights.
  • The broth tastes like you've been simmering it all day, but the ginger and garlic work their magic in minutes.
  • Frozen dumplings do all the heavy lifting—there's almost no skill required, just gentle timing.
02 -
  • The bok choy trick is real: add it in the last few minutes or it turns into sad, overcooked strings instead of tender, slightly crisp leaves.
  • Ginger slices are better than minced ginger here because you can fish them out if the flavor becomes too aggressive, and they look beautiful floating in the bowl.
03 -
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling them on—it wakes up their flavor and makes the soup taste more intentional.
  • Keep your broth just below a rolling boil; a gentle simmer means the dumplings cook through without bursting, and all the flavors stay balanced instead of scattered.
Go Back