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Dumpling Soup

Asian Dumpling & Cabbage Soup

  • Author: by Serena Ball, RD


Simple soup is flavorful and healthy; uses frozen dumplings to get dinner on the table quick!


  • 1 (15- to 16-oz) package frozen Asian dumplings (I used Shrimp Gyoza from Trader Joe, but you could use wontons)
  • 6 cups fat-free, reduced-sodium chicken broth (40 fl oz)
  • 3 cups thinly sliced cabbage (from 1/2 head)
  • 1 cup shredded carrots (about 2 large)
  • 1 cup frozen corn
  • 1/2 cup chopped fresh cilantro


  1. Steam, boil, or microwave dumplings according to package directions. Remove pot from heat and keep dumplings warm in hot water.
  2. While dumplings cook, bring chicken broth to a boil in a 4- to 6-quart heavy pot. Add cabbage and carrots and boil, uncovered, stirring occasionally, 3 minutes, then add corn and cook 1 minute until heated through. Stir in salt and pepper if desired.
  3. Divide dumplings among 4 soup bowls with a slotted spoon. Ladle soup over dumplings and top with cilantro.