Practical Woman’s Dumpling Soup with Shrimp

Yield

4 servings · 4 bowls of dumpling soup

Ingredients

• 16 frozen pork dumplings
• 6 cups chicken broth
• ½ lb raw shrimp, peeled and deveined
• 2 heads baby bok choy, halved lengthwise
• 1 tablespoon fresh ginger, minced
• 2 tablespoons soy sauce
• 1 tablespoon Shaoxing cooking wine
• 1 tablespoon sesame oil
• 3 scallions, thinly sliced
• Salt and black pepper, to taste
• Chili oil, optional, for serving

Method

1. Wash the bok choy thoroughly, especially between the stems. Pat the shrimp dry and set aside.
2. Pour the chicken broth into a 5-quart pot.
3. Add the minced ginger, soy sauce, Shaoxing wine, and sesame oil.
4. Bring to a gentle simmer over medium-high heat.
5. Reduce the heat to medium-low, cover, and simmer for 10 minutes to develop the flavors.
6. Add the frozen pork dumplings directly to the broth without thawing.
7. Simmer gently according to package directions, until the wrappers are tender and the pork filling reaches 160°F (71°C). Stir carefully to prevent sticking.
8. Add the shrimp and baby bok choy during the final few minutes of cooking.
9. Continue simmering until the shrimp are pink, opaque, and reach 145°F (63°C), and the bok choy is tender-crisp.
10. Stir in half the sliced scallions.
11. Taste the broth and season with salt and black pepper as needed.
12. Divide the dumplings, shrimp, and bok choy evenly among four serving bowls.
13. Ladle the hot broth over each portion.
14. Sprinkle with the remaining scallions and drizzle with chili oil, if desired. Serve immediately.

Kitchen notes

Practical Woman's Secret
Keep the broth at a gentle simmer after adding the dumplings. A vigorous boil can tear their delicate wrappers. Add the shrimp near the end so they stay juicy and tender.