' Al Lago Wines - Dumpling Soup

Dumpling Soup

Recipe by Simone Lagomarsino


This is an easy and delicious soup made with Chinese dumplings or potstickers.  The broth of the soup definitely has a Chinese flair and would pair well with several of our salads – such as the Zippy, Spicy Ginger Salad Dressing and Chinese Salad -- or any of our Lo Mein dishes like:

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At a Glance

Prep Time: 10 minutes
Cook Time: 15 minutes
Serves: 4-6 Servings


No special culinary equipment is needed to prepare this wonderful Chinese soup.



15 frozen Dumplings (such as potstickers with pork, shrimp, or prawns)


10 whole Shrimp (cooked – 51-60 count in size) if they are frozen, defrost first

2 ½ links of Chinese Sausages, chopped


1 ½ cups of Shiitake Mushrooms

1 tablespoon of fresh Ginger, finely chopped

½ cup of White Onion, finely chopped

¼ cup of Green Onions, finely chopped

1 cup of Carrots, shredded

6 cups of Chicken Broth

2 cups of fresh Spinach, cleaned and chopped

2 tablespoons of Toasted Sesame Oil

¼ cup of Soy Sauce

5 cloves of Garlic, crushed/pressed

1 teaspoon of Jalapeño Chili Pepper, finely chopped

¼ cup of fresh Cilantro for garnish, chopped

¼ cup of Wonton Strips for garnish




Heat the Toasted Sesame Oil in a stock pot or Dutch oven over a medium heat. Add the garlic, the ginger, the white and green onions, the mushrooms, and the Jalapeño Chili Pepper, and heat for about 5 minutes.  Add the sausage and shredded carrots, and heat for another 3-5 minutes.  Then add the chicken broth and the soy sauce and bring it all to a boil.  Add the dumplings and the shrimp and bring it back to a boil.  Lower the heat slightly and cook it at a simmer for another 5 minutes.  Stir in the spinach and place the soup in serving dishes.  Garnish with the wonton strips and cilantro.


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