No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Asian Dumpling Soup

Chinese dumplings, or wontons, are sold by the bag in the frozen-food section of most grocery stores. You can use pork, chicken, or shrimp.

  • Prep:
  • Total Time:
  • Servings: 4
Asian Dumpling Soup

Source: Everyday Food, March 2004


  • 4 scallions, white and green parts only, thinly sliced
  • 6 cloves garlic, thinly sliced
  • 1/4 cup peeled and slivered fresh ginger
  • 2 cans (14 1/2 ounces) reduced-sodium chicken broth
  • 8 ounces shiitake mushrooms, stems removed, caps halved and thinly sliced
  • 1 package (15 ounces) frozen stuffed dumplings
  • 1 can (15 ounces) baby corn, drained (1 2/3 cups)
  • 2 bunches watercress stems, trimmed (4 cups)


  1. In a medium saucepan, combine scallions, garlic, ginger, and 3 cups water. Bring to a boil and cook, partially covered, for 10 minutes. Add chicken broth and mushrooms, cook until the mushrooms begin to soften, about 3 minutes.

  2. Add dumplings and baby corn; boil until dumplings are tender, about 4 minutes. Add watercress, stir until wilted, about 30 seconds. Spoon into bowls, and serve immediately.

Reviews (20)

  • Zan 4 Jan, 2009

    Made this tonight for supper, and what's not to like? Easy prep, clean flavors, and--my goodness--who's going to complain about dumplings? Two small changes: I took the advice of one of the other commenters here and added a bit of soy sauce midway through (we also passed some tamari around the table later); also, although the stated recipe calls for a "medium saucepan," I used a large saucepan and will likely bump up to a small dutch oven next time, just to ensure plenty of room.

  • Mommycakes06 30 Nov, 2008

    This was DELICIOUS. I am definatley adding this to my dinner rotation. I made my own dumplings w/ ground chicken. Use the Japenese Dumpling recipe on Martha !! So yummy

  • Twinklyone 11 Nov, 2008

    For a vegetarian soup use vegable broth and vegetable dumplings.

  • Twinklyone 11 Nov, 2008

    Adding a bit of low sodium soy sauce or tamari (aged soy sauce) would add some extra flavor dimensions to the soup.

  • Twinklyone 11 Nov, 2008

    I would also add a bit of low sodium soy sauce or tamari sauce for added flavor.

  • Twinklyone 11 Nov, 2008

    I make my own soups and have frequently added ready made frozen Japanese Dumplings (called Gyoza). These dumplings are very similar to Chinese Potsticker Dumplings in taste and content.I would buy the dumplings in either chicken, shrimp, or vegetable varieties in bags at Trader Joe's Markets. Very tasty!

  • jacomina72 11 Nov, 2008

    The idea is for quick and healthy. Pick another day to make your scratch dumplings and put them in your freezer. Who has time after work to make them? As in any recipe substitutions can be made to suit your own taste, mushrooms, onions etc. This sounds like a fabulous recipe. Prepared frozen meatballs would be good in this recipe, any flavour.


  • bananslayer 11 Nov, 2008

    My goodness, I love the frozen dumpling idea. Perfect for nights when I can't or don't want to spend a ton of time in the kitchen! I am sure Katee24 is correct about finding the recipe for the dumpling itself.

  • Katee24 11 Nov, 2008

    most grocery stores carry a brand of frozen dumplings - check the frozen horsdeuvers section. : )

  • droper 11 Nov, 2008

    i bought some of the wonton wrappers to do another recipe and there was a great dumpling recipe included on the packaging.

  • ooshi 11 Nov, 2008

    I think it might also be good to use rice noodles with this in place of dumplngs.

  • Vicki370 11 Nov, 2008

    When a recipe calls for white and green parts only of a scallion (green onion) I use the white and medium green (middle) parts, not the dark green tops. I have never used Shiitake mushrooms. Does anyone know what "caps halved" means? Does it mean slice the mushroom in half from top to bottom, then thinly slice those two halves? I have never seen frozen dumplings at the store....guess it is time to browse the frozen section.

  • CrazyAmy 11 Nov, 2008

    Wow - There are some grouchy cooks out there today! Get over yourselves already! The recipe sounds like a quick and tasty dinner for a busy cook. I'm busy, like to cook and I think I'll serve this one tonight.

  • sclevy 11 Nov, 2008

    Did you two happen to notice this is called "Everyday Food," as in meals that can be made not for special occasions, but for family dinners? And did you not see on the email that the editors specifically mentioned this requiring "minimal cleanup"? Good for you that you have time to make dough from scratch, grind the pork filling, stuff it and steam the dumplings, but for those of us with two small children who work and still need to cook a nice dinner, we LOVE a shortcut.

  • Katee24 11 Nov, 2008

    The Dinner Tonight recipe's (which is what this one is) are created to have a prep time of 30 minutes or less, so that they can be made quickly for your family after say a long day at work. They are not meant to be all-day event, made from scratch recipes.
    If you would like a dumpling recipe, you might try doing a search of this website. I'm sure there are plenty.

  • ImpressiveSteph 11 Nov, 2008

    I too would like to see the dumpling recipe included. That's why I come here... looking for recipes from scratch.

    The only part left on a green onion or scallion besides the green part and the white part is the roots. Silly.

  • Beautiful-Image 11 Nov, 2008


  • marilene57 11 Nov, 2008

    The white part of the onion is towards the bottom, I like it but most recipes say green part only (which is the top portion)

  • sandygluck 5 Jun, 2008

    you are absolutely right - it should simply say thinly sliced. Thanks!

  • fredjr 15 Apr, 2008


Related Topics