Dumpling Soup With Chilli And Bok Choi

A fast, cozy bowl for cold nights: good chicken stock brought to a simmer, dumplings slipped in, bok choi for fresh crunch, and a spoon of jarred chilli to wake everything up. It’s pantry-simple, weeknight-quick, and exactly the kind of comfort that gathers everyone to the table.

Prep Time: 10 minutes

Total Time: 15–20 minutes (quick broth) or 2–3 hours (homemade stock)

Serves: 4

Ingrediants

Dumplings (Choose One)

• 20–24 frozen or fresh dumplings (pork, chicken, or vegetable)
  OR

• Homemade dumplings

Quick Broth & Soup (Simple Version)

• 6 cups (1.5 L) chicken stock

• 2–3 baby bok choi, quartered lengthwise

• 3 spring onions, thinly sliced (greens reserved for topping)

• Asian chilli paste or chilli crisp, to taste

• Salt or light soy sauce, to taste (optional)

Homemade Chicken Stock (Optional)

• 1 kg chicken wings or a carcass + bones

• 1 onion, halved

• 2 medium carrots, cut into chunks

• 5–6 slices ginger

• 2 spring onions (scallions), roughly cut

• 10–12 cups (2.5–3 L) cold water

• 1 tsp salt (adjust later)

Method

• Quick Broth Base: Bring chicken stock to a gentle simmer in a medium pot.

• Cook Dumplings: Add dumplings to the barely bubbling stock. Simmer according to package or recipe (about 5–7 minutes for fresh, 7–9 minutes for frozen) until they float and are cooked through.

• Add Greens: Stir in bok choi and the white parts of the spring onions; simmer 1–2 minutes until just tender and bright.

• Finish: Ladle into warm bowls. Top with spring onion greens and a spoon of jarred chilli (to taste). Adjust seasoning with a pinch of salt or a splash of light soy if needed.

• Homemade Chicken Stock (If Making)

1. Combine chicken bones/wings, onion, carrots, ginger, and spring onions in a large pot with water. Bring just to a simmer; skim foam.

2. Simmer very gently 2–2½ hours (do not boil). Strain, season lightly with salt. Use 6 cups for the soup; chill or freeze the rest.

Variations

• Vegan Mushroom And Greens: Use vegetable stock. Swap in vegetable dumplings. Add a handful of sliced shiitake with the dumplings and finish with a few drops of toasted sesame oil.

• West Coast Seafood: Use shrimp or prawn dumplings. Add a small handful of corn kernels with the bok choi and finish with nori strips and lemon.

• Spicy Sesame Noodle Bowl: Cook a nest of thin wheat or rice noodles separately, divide among bowls, and ladle the soup over. Stir in chilli crisp and 1–2 tsp tahini or peanut butter per bowl for a richer, spicier broth.