Dumpling soup


Preparation info

  • Difficulty


  • Serves


Appears in

Taste of Korea

Taste of Korea

By Young Jin Song

Published 2011

  • About

The succulent dumplings taste fantastic in this clear soup. With ready-to-eat dumplings widely available this dish is simple, and the dumpling flavours suffuse the nourishing broth.


  • 750 ml/ pints/3 cups beef stock
  • 16 frozen dumplings
  • 1 spring onion (scallion), sliced
  • ¼ green chilli, sliced
  • 1 garlic clove, crushed
  • 15 ml/1 tbsp light soy sauce
  • salt and ground black pepper


  1. Place the beef stock in a pan and bring to the boil. Add the frozen dumplings, cover, and boil for 6 minutes.
  2. Add the spring onion, chilli, garlic and soy sauce, and boil for a further 2 minutes.
  3. Season with salt and black pepper, and serve piping hot.

Per portion Energy 106kcal/445kJ; Protein 2g; Carbohydrate 12.6g, of which sugars 0.6g; Fat 6.1g, of which saturates 3.4g; Cholesterol 5mg; Calcium 30mg; Fibre 0.5g; Sodium 842mg.