Trader Joes Dumpling Soup (Print View)

Savory dumplings simmered with bok choy and aromatic broth for a quick, comforting meal.

# Components:

→ 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 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

# Directions:

01 - Heat sesame oil in a large pot over medium heat. Add ginger and minced 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 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 retain vibrant color.
05 - Taste broth and adjust seasoning as needed with additional soy sauce or white pepper.
06 - Ladle soup into bowls. Garnish with scallions, cilantro, and sesame seeds. Serve with chili crisp or sriracha on the side.

# Expert Advice:

01 -
  • It comes together in 25 minutes, which means weeknight dinners stop feeling like a battle against the clock.
  • Freezer-to-table cooking means you can make this happen without a grocery run, using what you already have stocked.
  • The broth tastes like you've been simmering it for hours, even though you haven't lifted a finger.
02 -
  • Don't let the broth boil aggressively once the dumplings are in, or you'll end up with split wrappers and loose filling floating around instead of intact little parcels.
  • Adding the vegetables at the very end keeps them from getting waterlogged and mushy—timing is small but makes a noticeable difference.
03 -
  • Keep your sesame oil bottled and ready because you'll want to make this again, and that first sizzle of it in the pan is the moment you know you're about to eat something good.
  • Toast your sesame seeds in a dry pan for 2 minutes right before serving—it wakes them up and makes the whole bowl taste more intentional, not accidental.
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