Dumpling Soup Chicken Broth (Printable)

Tender dumplings in savory chicken broth, accented by fresh scallions and subtle aromatics.

# What You’ll Use:

→ For the Dumplings

01 - 1 1/2 cups all-purpose flour
02 - 7 fluid ounces 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

# How-To:

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 allow to 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 evenly combined.
03 - Divide the rested 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 the 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 over medium heat. Stir in soy sauce and sesame oil. Add baby spinach if using, and thinly sliced scallions.
06 - Add cooked dumplings to the simmering broth. Allow to cook together for 2 minutes until heated through. Taste and adjust seasoning with additional salt and pepper as needed.
07 - Ladle soup into serving bowls and garnish with fresh scallion slices. Serve immediately while hot.

# Expert Advice:

01 -
  • The dumplings are pillowy and delicate, absorbing all the savory broth flavors while staying perfectly tender when you nail the cooking time.
  • You can make the dough and filling ahead, turning this into a weeknight dinner that feels like you've spent hours in the kitchen.
  • It's the kind of soup that tastes even better the next day, making it perfect for meal prep or feeding a crowd.
02 -
  • Don't skip the resting period for the dough; it makes the difference between tough wrappers and ones that stay tender even after cooking.
  • Seal your dumplings very well or they'll crack open in the water and lose their filling, turning your beautiful soup into something less special.
  • The broth temperature matters; if it's at a rolling boil when you add the dumplings, they can fall apart, so keep it to a gentle simmer.
03 -
  • Keep a small bowl of water nearby while assembling dumplings; slightly damp fingers help you seal the edges without the wrapper drying out.
  • If your broth tastes a bit flat after adding the dumplings, finish it with a tiny drizzle of sesame oil and a sprinkle of white pepper right before serving for complexity.
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