Dumpling Soup

Dumpling soup is a dish category with dumplings in broth.

Lastest Updated January 6, 2024
Verified by A-Z Cuisines Team
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Fact: Dumpling soups are a popular dish in many East Asian countries during Lunar New Year.

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Basic Information

Dumpling Soup: Basic Information

Pronunciation

/duhm-pling soop/

Alternative Name(s)

No

Dish Type

Soups, dumplings

Course

Main Course, Appetizer

Mealtime

Breakfast, Lunch, Dinner
Origin and Region

Dumpling Soup: Origin and Region

Origin

China

Continent’s Region

East Asia

Country’s Region

Nationwide Origin

Associated Region

Unspecified
China Map
A Deep Dive

Popular Dumpling Soup Variations

Ingredients and Preparation

Dumpling Soup: Ingredients and Preparation

Main Ingredients

Dumplings, broth, meat, and vegetables

Main Cooking Method

Boiling or simmering

Preparation Process

Boiling or simmering the dumplings with other ingredients in broth
A Deep Dive

Dumpling Soup: A Deep Dive

Cultural Significance

Traditional dish in many cuisines around the world

Taste

Savory

Texture

Soft dumplings in liquid broth

Aroma

Rich

Color

Varies based on the ingredients

Serving Style

In a bowl

Serving Temperature

Hot

Accompaniment

Hot sauces, crusty bread, noodle soups, vegetable stir-fries, spring rolls, salads, soups

Occasions

On any occasions

Seasons

Year-round

Special Diets

Non diet-specific

Calories

162 calories, according to data of Nutritionix for one cup (245 grams) of chicken and dumpling soup

Popularity

Worldwide

Popular Similar Dishes

No

Popular Dining Area

Local households, restaurants, eateries

Dumpling soup is a globally famous category of dishes made by cooking and serving dumplings in broth with other ingredients.

Dumpling Soup Infographic

Dumplings are a type of cooked dough often filled with sweet or savory ingredients, though unfilled dumplings are also popular. There are many shapes of dumplings: balls, crescents, ovals, etc.

While dumplings are present in many cuisines around the world, the first dumplings very likely emerged in Northern China during the Eastern Han dynasty.

There are many ways to prepare this type of food, but boiling dumplings in a rich broth or soup is the most common one.

Dumpling soups can be cooked on the stovetop, with an Instant Pot, or with a slow cooker. Their ideal accompaniments include hot sauces, crusty bread, noodle soups, vegetable stir-fries, spring rolls, salads, and flavorful soups.

Read on to discover essential information about dumpling soups, like their main ingredients, well-known regional variations, and their pros and cons.

Key Points

  • Dumpling soups are a class of dishes prepared by boiling or simmering dumplings in broth.
  • There are many dumpling soup variations worldwide, featuring various kinds of dumplings and soup ingredients.
  • Both filled and unfilled dumplings are popular in dumpling soups.
  • People usually serve dumpling soups as an appetizer or a main dish with bread, vegetables, soups, and noodles.

Dumpling Soup Images

What Are Dumpling Soups Made of?

Most dumpling soups consist of the following 4 parts:

IngredientsCharacteristics
DumplingsHave an exterior made of starch (like flour or semolina) and optional eggs or butter

Can be unfilled or filled with a sweet or savory filling, such as minced meat, cheese, vegetables, tofu, etc.

Can be made with exotic ingredients like blood and offal

Vary significantly in ingredients, shapes, and sizes from cuisine to cuisine

Float in the broth, become slightly translucent outside, or puff up moderately when properly cooked
VegetablesCabbage, bok choy, carrots, bell peppers, potatoes, onions, and spinach
MeatOften added to the broth in dumpling soups with unfilled dumplings

Often features beef or chicken
BrothPopular bases: chicken broth, beef broth, vegetable broth

Can be made by cooking dumplings, meat, vegetables, and seasonings in water

Can feature flavor enhancers, like soy sauce, fish sauce, sesame oil, scallions, or spices (cinnamon, cloves, bay leaves, etc.)

Let’s learn about the well-known types of dumpling soups globally, and you will see how those ingredients combine into delicious dishes.

What Are Popular Dumpling Soups Around the World?

The following 22 types of dumpling soups are the most famous ones in the world.

Canederli Soup

Origin: North-east of Italy

Key Ingredients: Canederli (made from stale bread, flour, milk, eggs), broth, pancetta, bacon, cheese

Italian bread-based dumpling soup with local meat and dairy products
Caribbean Dumpling Soup

Origin: The Caribbean

Key Ingredients: Flour dumplings, broth, meat, vegetables

  • Dumpling soup with plain dumplings and local staples, such as cassava or plantains
  • Particularly popular in Jamaica
Chicken and Dumplings

Origin: The United States, Canada

Key Ingredients: Dumplings made from biscuit dough, chicken, chicken broth, vegetables

Soft dumplings in a creamy chicken broth
Chuchvara Soup

Origin: Central Asia

Key Ingredients: Chuchvara (meat-filled dumpling), broth, vegetables

  • Small, halal meat dumplings served in a clear broth
  • Popular in Kazakhstan, Kyrgyzstan, Tajikistan, Turkmenistan, and Uzbekistan
Dushbara Soup

Origin: Azerbaijan

Key Ingredients: Dushbara (meat-filled dumpling), broth

Small meat dumplings in a clear broth
Gnocchi Soup

Origin: Italy

Key Ingredients: Gnocchi (made from flour, egg, salt, potato), broth, meat (usually chicken), vegetables, peas

  • Famous Italian comfort food
  • Pillowy dumplings in a creamy broth
Griessnockerl Soup

Origin: Austria, Germany

Key Ingredients: Semolina dumpling, broth

  • Semolina dumplings garnished with herbs in flavorful broth
  • Served as an appetizer
Gyoza Soup

Origin: Japan

Key Ingredients: Gyoza (dumplings filled with meat and vegetables), broth, vegetables

Japanese dumplings inspired by Chinese cuisine and served in a fragrant broth
Jiaozi Soup

Origin: China

Key Ingredients: Jiaozi (dumplings filled with seasoned meat), water, spices, vinegar, Chinese condiments

  • One of the most popular Chinese dumpling soups
  • Usually served at Chinese New Year
Leberknodelsuppe

Origin: Germany

Key Ingredients: Liver dumplings (made from flour, beef liver, breadcrumbs, milk, onions, eggs), beef broth

Nutritious liver-based dumplings in rich beef broth
Mandu-guk

Origin: Korea

Key Ingredients: Mandu (dumplings filled with meat or vegetables), beef or anchovy broth

  • Popular Korean dish
  • Sometimes paired with kimchi or tteok (rice cake)
Matzah

Origin: Jewish cuisine

Key Ingredients: Matzah balls (made from matzo meal, eggs, fat), broth, vegetables

  • Fluffy or dense dumplings in broth
  • Often served at Passover
  • Popular in Israel
Jhol Momo

Origin: Nepal

Key Ingredients: Momo (dumplings filled with meat or vegetables), water, vegetables, spices

  • Filled dumplings in a spicy broth
  • Popular during winter
Mykyrokka

Origin: Finland

Key Ingredients: Myky (dumplings made from barley flour and blood), meat, offal, potatoes, onions, water

  • Blood dumpling soup with a dark brown color and a uniquely rich taste
  • Popular in Savonia
Pantruca

Origin: Chile

Key Ingredients: Flour dumplings, broth, vegetables

Chilean dish with square or rectangular flour dumplings
Pelmeni Soup

Origin: Russia

Key Ingredients: Pelmeni (dumplings filled with meat or mushrooms), broth, vegetables

Meat-filled dumplings served in a clear broth
Shishbarak Soup

Origin: Middle East

Key Ingredients: Shishbarak (beef-filled dumplings), yogurt, water, spices

  • Beef-filled dumplings cooked in a tangy yogurt broth
  • Popular in Lebanon, Syria, Jordan, Palestine, Iraq, etc.
Asopao de Gandules

Origin: Puerto Rico

Key Ingredients: Pigeon peas, rice, ham, vegetable, squash, plantain dumplings (made from plantains and spices), chicken broth

Pigeon pea soup with plantain dumplings
Supa de Galuste

Origin: Romania

Key Ingredients: Semolina dumplings, broth, vegetables, chicken

Chicken soup with semolina dumplings
Suet Dumpling Soup

Origin: UK and Ireland

Key Ingredients: Suet dumplings (made from suet, flour, baking powder, cold water), broth, vegetables

  • Puffy dumplings with an airy exterior in a fragrant broth
  • Staple dish in England
Uszka Soup

Origin: Poland

Key Ingredients: Uszka (ring-shaped dumplings filled with mushrooms and/ or meat), broth or borscht

Traditional Christmas dish in many Eastern European countries
Wonton Soup

Origin: China

Key Ingredients: Wontons (dumplings filled with seasoned meat), broth, bok choy

  • Thin-skinned dumplings in a broth flavored with Chinese condiments
  • Usually served with egg noodles

Does the diversity of dumpling soups surprise you? Continue reading to discover the pros and cons of dumpling soups that will open your eyes.

Pros and Cons of Eating Dumpling Soup

Here is a list of advantages and disadvantages found in dumpling soups.

Pros

  • Flavor Profile: The combination of a savory broth with plain or stuffed dumplings, umami-packed meat, and rich vegetables creates a multi-layered flavor experience.
  • Nutritional Value: Many dumpling soups are a balanced meal, offering proteins, vegetables, and carbohydrates.
  • Comfort Food: The warm, hearty nature of dumpling soups makes them an ideal comfort food, especially in cold weather.
  • Versatility: Dumpling soups are easily customizable, allowing a wide range of ingredients to suit different culinary preferences and dietary restrictions.
  • Ease of Cooking:The steps involved in preparing dumpling soups are generally straightforward and easily done by cooks of all levels.

Cons

  • High Fat and Sodium Content: Dumpling soups with pre-made broths and seasonings can be high in fat and sodium.
  • Preparation Time: Making dumplings from scratch is a time-consuming process, but pre-made dumplings are easy to find in many stores and supermarkets.
  • Storage Difficulty: Leftover dumpling soup can become soggy during storage time because the dumplings continue to absorb the broth. This can affect the texture and taste upon reheating.

Other than the upsides and downsides above, are there other must-know facts about dumpling soups? The answer is yes; check out the FAQs for more information.

Dumpling Soup FAQs

The status of dumpling soups as halal food depends on many factors, like the meat used in the dumplings. Many types of dumplings are made with halal meat like beef, lamb, and chicken, though non-halal pork is also used extensively.

Therefore, check for a halal certification or ask for information about the ingredients and preparation methods. Making your own dumpling soups or eating at halal restaurants is also a good idea.

Leftover dumpling soups can be refrigerated for 2 – 3 days.

Yes, it is possible to freeze dumpling soups if they are stored in an air-tight container. The dumpling soups can stay good for 2 – 3 months this way. To reheat, thaw them slowly and cook them on low heat on the stovetop.

Regardless, freezing and reheating have a negative impact on the taste and texture of dumpling soups. Storing the uncooked dumplings and the broth separately in the freezer is a better idea.

When dumplings are overcooked in a soup, they will either become tough or break up and have a mushy texture.

Whether dumpling soups are healthy or not depends on the ingredients of the dumplings and the soups. Variants made with whole grain flour, vegetables, and a suitable amount of protein are excellent for any diet, whereas dumpling soups made with plenty of high-fat meat and refined flour are less so.

Soup dumplings often refer to several types of Chinese dumplings or buns encasing a soupy filling. But the terms sometimes refer to dumpling soups, too.

The most notable distinction between wonton soup and dumpling soup lies in the choice of dumplings. Wonton soup uses wontons, which have thin, square wrappers and a meat filling. Meanwhile, Chinese dumpling soup usually features jiaozi with thicker wrappers and a filling of meat or vegetables.

Adam Sam

Adam Sam

Senior Food and Drink Editor

Expertise

Food Writer & Recipe Developer, Recipe Tester, Bartender, Cooking-video Maker, Editor In Chief

Education

  • University of Gastronomic Sciences – Pollenzo (Italy) (MA Food Culture, Communication & Marketing)
  • Johnson & Wales University (US) (Baking and Pastry Arts)
  • Professional Bartender at HNAAu School (Vietnam, International Joint Training Program)

Adam Sam, an experienced food writer and recipe developer, is passionate about blending diverse culinary traditions, national dishes, and innovative beverages, showcasing his proficiency in both traditional and modern recipe testing.

As the Editor-in-Chief, he elevates culinary content from street food to fine dining, focusing on Western cuisine and types of drinks at azcuisines.com, and is professional in creating engaging cooking videos that simplify complex dishes and ingredients.

His passion for food is evident in his writing, where he uniquely merges various cultures, traditions, and contemporary trends, skillfully combining classic recipes with modern cooking methods.

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