Trader Joes Dumpling Soup (Printable)

Savory soup featuring frozen dumplings, bok choy, and a fragrant, seasoned broth ready in 25 minutes.

# What You'll Need:

→ Dumplings

01 - 16 Trader Joe's frozen dumplings (chicken, pork, or vegetable variety)

→ 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

# How to Cook:

01 - Heat sesame oil in a large pot over medium heat. Add minced ginger and garlic, sautéing for 1-2 minutes until aromatic.
02 - Pour in broth, soy sauce, rice vinegar, and white pepper. Bring to a gentle simmer over medium-high heat.
03 - Add frozen dumplings directly to the simmering broth. Cook uncovered for 6-8 minutes, stirring occasionally, until dumplings float and are heated through.
04 - Add bok choy and julienned carrots to the pot. Simmer for 2-3 minutes until vegetables are tender with vibrant color remaining.
05 - Taste the broth and adjust salt, soy sauce, or vinegar as needed for balanced flavor.
06 - Ladle soup into bowls. Top with sliced scallions, fresh cilantro, and toasted sesame seeds. Serve with chili crisp or sriracha on the side.

# Expert Advice:

01 -
  • It comes together faster than delivery would arrive, yet tastes like you've been simmering broth all day.
  • Using frozen dumplings means zero guilt about taking shortcuts, because the result is genuinely delicious.
  • The broth is silky and deeply flavored without any complicated techniques or hours of your time.
02 -
  • Do not overcrowd the pot or the dumplings will stick together, so if you're doubling the recipe, cook in batches or use a larger pot.
  • The dumplings float when they're done, which is your visual cue to stop cooking them, and if you keep cooking after that they'll start to fall apart.
03 -
  • Mince your ginger and garlic fresh instead of using jarred, because those first moments when they hit the hot oil are where the magic lives.
  • Add your bok choy at the very end so it stays bright and tender instead of turning into mush, and your guests will notice the difference.
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