Appetizer Recipes

Homemade Soup Dumplings

There’s something undeniably cozy about a steaming basket of homemade soup dumplings. These little pockets of joy are filled with tender, brothy, spiced ground pork. Think of the comforting taste of your favorite takeout spot, but made right in your own kitchen.

The best part? With premade wonton wrappers, the process is surprisingly simple. The filling—seasoned with green onions, garlic, ginger, and aromatic spices—can be prepped a day or two in advance, making these dumplings a fun, hands-on party activity. Shaping them is the trickiest step, but once you get the hang of it, you'll be folding like a pro. And with a quick six-minute cook time, these soup dumplings are ready to impress in no time. Grab your chopsticks—it’s time to dig in!

Serves: 8 to 10

Homemade Soup Dumplings
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Appetizer

Homemade Soup Dumplings

Ingredients

For the soup:

2 cups unsalted chicken stock, divided
2 Tbsp tamari
1 Tbsp rice vinegar
1 Tbsp mirin
2 envelopes (1 Tbsp) gelatin powder

For the pork filling and dumplings:

½ lb ground pork
½ bunch green onions, thinly sliced
3 garlic cloves, minced
2 tsp minced ginger
2 ½ tsp kosher salt
1 tsp ground allspice
½ tsp ground white pepper
¼ tsp ground cloves
¼ tsp ground cinnamon
20 to 25 Wonton wrappers, for the dumplings

Directions

  1. To make the soup: In a large pot, bring 1 ½ cups of the chicken stock to a simmer. Add the tamari, rice vinegar, and mirin. In a small bowl, whisk together the remaining ½ cup chicken stock and the gelatin powder. Pour the gelatin mixture into the pot and whisk to combine. 
  2. Transfer the soup to a shallow heatproof container and refrigerate, uncovered, until set, about 3 hours. 
  3. To make the pork filling: In a large bowl, combine the ground pork, green onions, garlic, ginger, salt, allspice, white pepper, cloves, and cinnamon. Mix well until fully incorporated. 
  4. Add the chilled soup to the pork filling and stir together, breaking apart the soup, until evenly distributed. 
  5. To make the dumplings: Place 1 ½ teaspoons of the filling in the center of one wonton wrapper. Fill a small bowl with water, dip a finger in the bowl, and wet the rim of the wrapper. Pinch and fold the edge of the wrapper around the filling to seal the dumpling. Repeat with the remaining filling and wrappers. 
  6. Line a steamer with parchment paper and set over a pot of gently simmer water. Working in batches if necessary, steam the dumplings for 6 to 8 minutes or until a thermometer inserted in the center registers 155º. Leftover dumplings will keep in an airtight container in the refrigerator for up to 3 days. Reheat in a steamer or microwave.