Chinese-inspired

Bok Choy Cabbage Dumpling Soup

A fast ginger-scallion broth with browned dumplings, bok choy, shredded cabbage, sesame, and chili oil.

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Bok Choy Cabbage Dumpling Soup

I keep frozen dumplings around because they can become a real soup with a little care.

Browning them first gives the bowl toasted edges instead of a one-note boiled texture.

Cabbage and bok choy make the broth feel fresh and generous without adding much prep.

The cabbage softens into the soup, while bok choy keeps a little snap.

I finish with sesame oil, scallions, and chili oil so the broth tastes intentional.

It is still a freezer shortcut, but it does not eat like one.

For another recipe in this seed collection, try Freezer-Aisle Miso Dumpling Soup or Crispy Cabbage Dumpling Bowls.

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Directions

  1. Heat 1 tablespoon neutral oil in a soup pot over medium heat.
  2. Brown dumplings on one side for 3 to 4 minutes, then transfer to a plate.
  3. Add ginger, garlic, and half the scallions to the pot and cook for 30 seconds.
  4. Pour in broth and soy sauce, scraping the bottom of the pot.
  5. Add cabbage and simmer for 5 minutes.
  6. Return dumplings to the pot with bok choy and simmer for 5 to 6 minutes, until dumplings are hot and greens are tender.
  7. Finish with sesame oil, remaining scallions, and chili oil.

Nutrition

Nutrition Information

Estimated per serving: 360 calories, 15 g protein, 48 g carbohydrates, 13 g fat.

Variations

Recipe Variations

- Use chicken broth for a richer soup.
- Add mushrooms with the cabbage.
- Swap bok choy for spinach in the last minute.

Notes

  • Browning the dumplings first gives the soup more texture.
  • Use low-sodium broth if your dumplings are salty.
  • Add a soft-boiled egg when you want a bigger meal.

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