My 30-minute dumpling soup

Need to warm up during the next “polar vortex” times? Here’s a quick soup ready in 30 minutes which my dumpling-crazy men love.


You’ll find my recipe for classic pork and shrimp dumplings here on the blog (just close to seal in stuffing for the purposes of this soup). If you’re on the run, do what I do when I’m rushed for time: use store-bought dumplings, yep, you’re allowed. Personally, in a jiffy, I use Sunland brand dumplings which you should find in Asian groceries.

I promise, this soup is a spoonful of happiness and comfort!


I also make this soup substituting tofu for dumplings, with a few prawns, why not. I add the tofu at the same time as the ginger and the prawns 5 minutes before the end of cooking.



  • 1. Put mushrooms to soak in the warm water before you start chopping ingredients
  • 2. In a large pot, heat oil over medium heat and cook onion until translucent. Add garlic and cook 2-3 minutes while stirring so it doesn’t burn. Add ginger, and hot pepper flakes if using. Stir 2-3 minutes to mix well.
  • 3. Pour in broth, along with mushroom and their soaking water, star anis, soy sauce, nuoc-mâm, lemongrass and pepper. Bring to a boil, lower heat and simmer 15 to 30 minutes to build flavour. The longer you simmer, the better the taste. Test for salt from time to time, adding soy sauce if your broth needs a kick. Avoid boiling at this point to not evaporate liquid.
  • 4. It’s time to taste. Is your broth flavourful enough? Adjust seasoning to make it spicier, saltier, or other, using the same aromatics: soy sauce, hot pepper flakes, pepper, sesame oil, etc. Careful with the fish sauce which you should feel but not taste. When the broth is perfect, add dumplings and cook per package instructions.
  • 5. Serve soup sprinkled with a little more sesame oil and soy sauce. Garnish with chopped green onions.