Easy Dumpling Soup
This easy dumpling soup is loaded with garlic, ginger, frozen dumplings, and fresh spinach—all cooked effortlessly in your pressure cooker for rich flavor fast.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 1 tablespoon toasted sesame oil
- 4 garlic cloves minced
- 2 tablespoons fresh ginger minced and peeled
- 6 cups chicken stock
- 3 tablespoons low sodium soy sauce
- 4 green onions sliced thin (white and green parts)
- 2 large carrots peeled and julienned or 1 cup shredded
- 1 bag frozen dumplings 16 oz, potstickers or mini ones
- 3 cups fresh spinach
- sea salt to taste
- sesame seeds optional garnish
Instructions
Instructions
- Heat toasted sesame oil in pressure cooker pot over medium heat until warmed.
- Add minced garlic and ginger. Sauté for 1–2 minutes until fragrant.
- Pour in chicken stock and soy sauce. Add green onions and julienned carrots.
- Close lid, bring to simmer and cook for 5 minutes until carrots are just tender.
- Add frozen dumplings. Cook under pressure for 6–8 minutes or follow dumpling instructions.
- Open lid carefully. Stir in fresh spinach and cook 1–2 minutes until wilted.
- Taste and add sea salt as needed.
- Ladle into bowls and garnish with extra green onions and sesame seeds if desired.
Notes
Store leftovers in airtight containers for up to 4 days or freeze components separately for best texture. Add spinach fresh when reheating to keep color and texture vibrant.