Prawn and Ginger Dumpling Soup

Four dumplings, spring onions and chilli in brown clear soup
This recipe is packed full of Asian flavours, but is incredibly easy to create. Nothing better to warm the soul than this dumpling soup!

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Lunch
Servings 2 people


  • 4 cups chicken or vege stock homemade or salt reduced
  • 3 cm piece fresh ginger peeled but left whole
  • 1 tbsp shao hsing wine Chinese rice cooking wine - optional
  • 2 tbsp soy sauce
  • 2 spring onions thinly sliced
  • 12 prawn dumplings frozen, homemade or shop-bought
  • 2 bok choy sliced
  • ½ cup sugar snap/snow peas top and tailed
  • ½ red chilli deseeded and thinly slice


  • In a pot, combine the stock, ginger, shao hsing wine and dark soy. Set over a medium high heat and bring to a light boil.
  • Add the spring onions, dumplings and bok choy, cooking for 3-5 minutes or until the dumplings have cooked through.
  • Remove the ginger from the soup, then serve in bowls. Garnish with fresh spring onion and chilli if desired.
Tried this recipe?Let us know how it was!

Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.