Shrimp Dumpling Soup Recipe

In a large pot, combine 6 cups chicken broth and 2 cups water. Add the whole ginger piece, smashed garlic cloves, and the tied white parts of the green onions.

Bring to a gentle boil over medium-high heat. Once boiling, reduce to a low simmer and cook, uncovered, for 15 minutes to infuse flavors.

After 15 minutes, remove and discard the ginger, garlic, and green onion bundle. Season the broth with 1 tablespoon light soy sauce, 1 teaspoon fish sauce, 1 teaspoon white pepper, 1 teaspoon salt, and 1 teaspoon sesame oil. Keep broth warm on low heat while you prepare dumplings.

Prep shrimp

Roughly chop the shrimp into small 1/4-inch pieces. For a smoother texture, roughly pulse in a food processor in 2 quick pulses—do not purée; you want some texture.

If using ground pork, finely chop or briefly pulse with the shrimp so it is evenly combined.

In a bowl, combine chopped shrimp (and pork if using) with 2 finely chopped green onion stalks (white and some light green), 1 tablespoon grated ginger, 1 teaspoon Shaoxing wine, 1 teaspoon light soy sauce, 1 teaspoon sesame oil, 1 tablespoon cornstarch, 1 egg white, 1/4 teaspoon white pepper and 1/2 teaspoon salt. Mix until cohesive and slightly sticky—this helps the filling hold together when cooked.

Taste a small pinch by steaming or microwaving briefly and adjust seasoning if necessary (add a little more salt or soy). Refrigerate the filling for 10 minutes if it feels too soft; chilling firms it and makes wrapping easier.

Lay out a dumpling wrapper on a clean work surface. Keep remaining wrappers under a damp towel to prevent drying.

Place about 1 teaspoon to 1 tablespoon of filling (depending on wrapper size) in the center of each wrapper. For round har gow-style wrappers: gather the edge and pleat to form a crescent or purse, pressing firmly to seal and remove air. For square wonton wrappers: fold into a triangle, seal with a little water on the edges, then bring the two far corners together and press to form a traditional wonton shape. Ensure seals are tight so they don't open in the soup.

Place finished dumplings on a tray lightly dusted with cornstarch or flour to prevent sticking. Repeat until all filling is used, about 30 dumplings.

Bring the seasoned broth back to a gentle simmer over medium heat. Add the sliced shiitake mushrooms and simmer 2 minutes.

Carefully add the dumplings in a single layer in batches so they do not stick together. Cook dumplings for 4–6 minutes, gently stirring once or twice, until wrappers are tender and filling is cooked through (shrimp should be opaque). If using frozen dumplings, add an extra 1–2 minutes.

During the last 1–2 minutes of cooking, add the baby bok choy or napa cabbage halves and simmer until bright green and tender-crisp (about 1–2 minutes).

Taste the soup and adjust seasoning with additional soy sauce, salt, or white pepper as needed.

Divide dumplings, vegetables, and mushrooms among warm bowls. Ladle hot broth over each bowl to cover the dumplings.

Garnish with thinly sliced green onion greens, fresh cilantro leaves, and a drizzle of chili oil if desired. Serve immediately with extra soy sauce or chili on the side.