Pork Dumpling Soup Recipe

Combine filling

In a medium bowl combine ground pork, finely chopped green onions (3 tbsp), grated ginger (1 tsp), minced garlic (1 tsp), soy sauce (2 tbs), sesame oil (1 tsp), Shaoxing wine (1 tsp, if using), salt (1 tsp), white pepper (1/4 tsp), and cornstarch (1 tsp).

Add 1 tablespoon cold water and mix thoroughly with a fork or chop with a spatula until the mixture becomes slightly sticky and cohesive (about 1–2 minutes). Taste-cook a small pinch in a microwave for 20–30 seconds to check seasoning and adjust salt or soy sauce if needed.

Cover filling and refrigerate for at least 15 minutes while you prepare the broth (this firms the filling and improves texture).

Assemble dumplings

Place a dumpling wrapper on a clean work surface. Keep remaining wrappers covered with a damp towel so they don't dry out. Put about 1 teaspoon to 1.5 teaspoons of filling (rounded) in the center of each wrapper. Moisten the wrapper edge with water using your finger. Fold and seal: for half-moon, fold in half and press edges, creating pleats if desired; for a purse, gather edges and twist to seal. Repeat until all dumplings are formed (about 25–30 dumplings).

In a large pot, combine 6 cups chicken broth and 1 cup water and bring to a gentle boil over medium-high heat.

Add 2 smashed garlic cloves and 3 thin slices of ginger to the pot. Reduce heat to maintain a gentle simmer and let the aromatics infuse for 5 minutes.

Add sliced shiitake mushrooms (1 cup) to the simmering broth and cook 2–3 minutes until slightly softened.

Stir in 1 tablespoon soy sauce, 1/2 tsp rice vinegar (if using), 1/2 tsp salt and 1/8 tsp white pepper. Taste and adjust seasoning — broth should be savory with a clean finish.

Carefully add the assembled dumplings to the simmering broth in batches so they have room and do not stick together. Stir gently immediately after adding to prevent sticking and keep heat at a low simmer — not a rolling boil, which can tear wrappers.

Simmer dumplings for 4–6 minutes until wrappers turn translucent and filling is cooked through (pork internal temperature should reach 160°F / 71°C if you use a thermometer). If frozen dumplings are used, add 1–2 minutes to cook time.

About 1–2 minutes before dumplings are done, add halved baby bok choy (3 cups) to the pot and simmer until leaves are wilted and stems tender-crisp (about 1–2 minutes).

Taste the soup and finish with 1/2 tsp sesame oil for aroma. Remove and discard the ginger slices and garlic halves if desired.

Ladle 3–5 dumplings and broth into each bowl (depending on size). Ensure each bowl has some bok choy and mushrooms.

Garnish with thinly sliced green onions (2 tbsp), chopped cilantro (2 tbsp, optional), a drizzle of chili oil or a spoonful of chili crisp (1 tsp), and a sprinkle of toasted sesame seeds (1/2 tsp) if desired.

Serve immediately while hot. Provide extra soy sauce or chili oil at the table for individual seasoning.