Frozen dumplings, hot broth, ten minutes flat.
Six cups of chicken broth with two tablespoons of soy sauce and a teaspoon of grated ginger, brought up to a boil. Twenty frozen dumplings go in and simmer five minutes until they float.
Three cups of bok choy for two more minutes, sesame oil off the heat, scallions over the bowls. Do not thaw the dumplings first; thawed ones fall apart and you end up with broth full of loose filling.
Ingredients
The recipe serves 4. Plan on 10 minutes to finish (plus earlier prep).
- 20 frozen dumplings or potstickers
- 6 cups chicken broth
- 3 cups baby bok choy or spinach
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp grated ginger
- 3 scallions, sliced
How to Make It
- Bring the broth, soy sauce, and ginger to a boil in a pot.
- Add the frozen dumplings and simmer 5 minutes until they float and are heated through.
- Stir in the bok choy and cook 2 minutes until it wilts.
- Turn off the heat and stir in the sesame oil.
- Ladle into bowls and top with scallions.
Do the Slow Part Early
Measure the broth seasonings and prep the greens so the soup is a quick simmer.
- Grate the ginger and slice the scallions in the morning
- Wash and trim the bok choy ahead
- Keep the dumplings frozen until they go in the pot
Store and Reheat
Store the dumplings and broth apart so the dumplings do not turn mushy overnight.
- Reheat the broth to a simmer, then add the dumplings for 2 minutes
- Microwave a full bowl 2 to 3 minutes if you stored it together
- Keeps 2 days in the fridge
- Serve with: steamed rice, sliced cucumber, a drizzle of chili crisp
Parent Tip
Do not thaw the dumplings first. They cook straight from frozen in the broth.
Make it fit tonight
Small changes that make this one fit your night
Spinach instead of bok choy
Two big handfuls wilt in under a minute and cost less in February.
Chili crisp for the adults
A spoonful in your own bowl leaves the kids' bowls entirely plain.
Broth and dumplings apart
Dumplings left sitting in liquid overnight turn to paste by morning.
A bowl of rice alongside
It is what makes this fill up a fourteen-year-old instead of teasing them.
Two days, no more
This is the one on the list that does not keep; finish it by Wednesday.
Plan the next step
Stock the freezer for late nights
Use the planner to keep freezer-to-pot soups like this ready for the coldest, latest evenings.