Trader Joes Dumpling Soup (Printable)

Savory dumplings gently cooked with bok choy and aromatic broth for a quick flavorful dish.

# What You'll Need:

→ Dumplings

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

→ Broth & Seasonings

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

→ 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
13 - 1 tablespoon toasted sesame seeds
14 - Chili crisp or sriracha for serving

# Step-by-Step Guide:

01 - Heat sesame oil in a large pot over medium heat. Add grated ginger and minced garlic; sauté for 1 to 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 to 8 minutes, stirring occasionally, until dumplings float and are heated through.
04 - Add bok choy and julienned carrots to the pot. Simmer for 2 to 3 minutes until vegetables are tender but retain vibrant color.
05 - Taste the soup and adjust seasoning as needed with additional soy sauce or white pepper.
06 - Ladle soup into individual bowls. Garnish with sliced scallions, fresh cilantro, and toasted sesame seeds. Serve with chili crisp or sriracha on the side.

# Expert Suggestions:

01 -
  • It's faster than takeout but tastes like you called in a favor from a real dumpling expert.
  • The broth is savory and deeply aromatic without any fussy techniques or hard-to-find ingredients.
  • One pot means minimal cleanup while you're actually enjoying the meal instead of washing dishes.
  • It adapts beautifully to whatever vegetables or dumplings you happen to have hiding in your kitchen.
02 -
  • Don't thaw the dumplings before cooking; frozen dumplings actually hold together better in the broth and cook evenly from the outside in.
  • The sesame oil has to hit the heat first so the ginger and garlic cook in it, which builds a flavor base that one-dimensional broth alone can never achieve.
  • Once the bok choy and carrots go in, set a timer for three minutes because even sixty seconds extra makes them lose their crisp brightness and start tasting sad.
03 -
  • Taste your broth before adding the dumplings; adjust salt and vinegar now so you're not fixing it later when everything is bubbling.
  • Keep the heat at a gentle simmer, not a boil, because dumplings can split if the water is too aggressive and the broth will taste cloudy instead of clear and clean.
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