Asian Dumplings Bok Choy (Printer-Friendly)

Tender dumplings paired with fresh bok choy and ginger in a delicate savory broth.

# 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 to 20 frozen or fresh Asian dumplings, pork, chicken, or vegetarian

→ Garnish

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

# Directions:

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 aromatics.
03 - Add carrots and mushrooms to the simmering broth. Cook for 3 minutes.
04 - Gently add dumplings to the broth. Simmer according to package instructions, typically 5 to 7 minutes for frozen or 3 to 5 minutes for fresh dumplings, until cooked through and floating.
05 - Add bok choy and cook for 2 to 3 minutes until just tender while maintaining bright green color.
06 - Taste the soup and adjust seasoning with additional soy sauce or vinegar as needed.
07 - Ladle soup into bowls. Top with sliced green onions, fresh cilantro, chili oil, and sesame seeds. Serve immediately.

# Expert Suggestions:

01 -
  • The whole thing comes together faster than most people expect, so you can actually make it on a Tuesday night without stress.
  • That ginger-infused broth tastes like someone spent hours on it, but the secret is just patience and heat.
  • Tender dumplings floating in warm broth hit different when you're tired or the weather turns cold.
02 -
  • Don't skip the five-minute ginger and garlic infusion step, even though it feels like nothing is happening—that's when the broth transforms from ordinary to something special.
  • Frozen dumplings take longer than fresh ones, so read your package because cooking them past their time makes them fall apart and disappoint everyone.
  • Add the bok choy last and cook it for barely three minutes, because that vegetable goes from perfect to mushy in seconds flat.
03 -
  • Keep your broth at a gentle simmer, not a rolling boil, because dumplings stay intact and vegetables cook more evenly when the heat is calm.
  • Taste the broth before you add garnishes because good seasoning underneath means the cilantro and chili oil are additions rather than corrections.
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