Trader Joes Dumpling Soup (Printable)

Quick, savory dumpling soup with bok choy and fresh aromatics, perfect for an easy Asian-inspired meal.

# What You'll Need:

→ Dumplings

01 - 16 Trader Joe's frozen dumplings (chicken, pork, or vegetable)

→ Broth & Seasonings

02 - 6 cups low-sodium chicken or vegetable broth
03 - 1 tablespoon soy sauce
04 - 1 tablespoon sesame oil
05 - 1 teaspoon fresh ginger, grated
06 - 2 garlic cloves, minced
07 - 1 teaspoon rice vinegar
08 - 1/4 teaspoon ground white pepper (optional)

→ Vegetables & Garnishes

09 - 2 heads baby bok choy, halved lengthwise
10 - 2 scallions, thinly sliced
11 - 1 medium carrot, julienned
12 - 1/4 cup fresh cilantro leaves (optional)
13 - 1 tablespoon toasted sesame seeds (optional)
14 - Chili crisp or sriracha, for serving (optional)

# How to Make It:

01 - Heat sesame oil in a large pot over medium heat. Add ginger and garlic; sauté for 1-2 minutes until fragrant.
02 - Pour in chicken or vegetable broth, soy sauce, rice vinegar, and white pepper. Bring to a gentle simmer.
03 - Add frozen dumplings directly to the simmering broth. Cook uncovered for 6-8 minutes, stirring occasionally, until dumplings float and are heated through.
04 - Add bok choy and carrots to the pot; simmer for another 2-3 minutes until vegetables are tender but still vibrant.
05 - Taste and adjust seasoning if needed.
06 - Ladle soup into bowls. Garnish with scallions, cilantro, and sesame seeds. Add chili crisp or sriracha if desired.

# Expert Tips:

01 -
  • It tastes like you spent hours simmering stock when really you just opened a carton and let the dumplings do the heavy lifting.
  • The whole thing comes together faster than delivery would arrive, but feels infinitely more satisfying.
  • There's something deeply nourishing about a bowl of hot soup that doesn't require you to be a skilled cook.
02 -
  • Frozen dumplings need a gentle simmer, not aggressive bubbling—aggressive heat makes them split open and leak filling into your broth, which sounds like it could be good but actually makes them fall apart structurally.
  • The moment they float, they're done; overcooking makes the dough get thick and heavy, so set a timer and check early rather than guessing.
03 -
  • Keep the broth at a bare simmer rather than a boil—you want the dumplings to warm through gently, not bounce around and burst.
  • Add a touch of chili crisp on the table rather than in the pot so people can control their own heat level and the oil stays vibrant on top.
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