This Pork Dumpling and Spinach Soup is super quick to make (thanks to the store-bought dumplings!) and is a delicious, comforting soup with a bit of heat.
I have a couple of quick, easy, delicious and little bit lighter soups to share this week. While Spring hasn’t fully sprung here, it’s definitely “in the air”, as we like to say around here (it’s Canadian-speak which means it’s in the air as opposed to on the ground, where there is still um … snow :) So my tastes are shifting a bit to the lighter side, but I’m still craving warm and comforting, so a big pot of soup fills the bill perfectly.
This soup is super easy, as it starts with store-bought, pre-made Asian dumplings. I started with Pork and Leek, which was perfect. Throw in some green onion, some carrots, lots of spinach and a bit of spicy red pepper and enjoy. It’s ready in less than 30 minutes!
If you love a spicy, broth-y soup, you’ll love this one. The pork dumplings add a bit of a noodle feel and the pork dumpling filling provides great flavour and a bit of heartiness.
Cook’s Notes for Pork Dumpling and Spinach Soup
When I made this soup, the only peppers I had on hand were the little red Thai peppers. They were perfect for spicing up this soup, but you can’t use a lot of them. They pack a punch. One is probably enough for most. If you have access to peppers that aren’t as spicy, you can add more.
While the bit of red is pretty in this soup, if you don’t have a spicy pepper around, I’d skip it (or use a little sweet red pepper) and finish the soup with a splash of Sriracha for the spice.
If you don’t have toasted sesame oil, simply substitute regular sesame oil.
Pork Dumpling and Spinach Soup
- 7 cups chicken stock
- 2 carrots peeled and cut into matchsticks
- 16 oz pkg. frozen pork dumplings
- 1/4 cup soy sauce
- 1 Tbsp fresh ginger minced
- 1 1/2 tsp toasted sesame oil
- 1 small red Thai pepper thinly sliced
- 3 green onions thinly sliced diagonally, white and pale-green parts separated from dark-green parts
- 4 oz baby spinach leaves about 3 cups
- In a large pot with a lid, bring the chicken stock to a boil. Add the carrots and reduce the heat to medium. Allow carrots to cook for a 2-3 minutes. Add the dumplings, soy sauce, ginger, sesame oil, red pepper and the white/light green parts of the green onion to the pot. Cover and cook for 3-4 minutes. Uncover, stir and cook an additional couple of minutes. Remove from heat and add the spinach and dark green part of the green onion. Stir until the spinach is wilted. Divide soup among serving bowls.