Soul-Warming Japanese Chicken Dumpling Soup Explained

This is like the chicken noodle soup you’ll find in other countries. Dashi is used in lieu of chicken broth, and the dumplings make a tasty replacement for traditional noodles. The Japanese Chicken Dumpling Soup recipes vary from one family to the next, but this one is my favorite.

Japanese Chicken Dumpling Soup Recipes

Japanese Chicken Dumpling Soup

A bowl of Japanese chicken dumpling soup will be filled with piping hot, soft and flavorful soup dumplings. This dish is commonly served during lunch and dinner. Traditionally, this dish is filled with chicken, celery, carrots, and fish. The broth is then seasoned with Mirin, sesame oil, and lime juice. This traditional Japanese recipe can be made in your own kitchen with a few simple ingredients.

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Course: Soup

Cuisine: Japanese

Diet: Low Calorie

Keyword: chicken, dumpling soup, Dumplings

CookingStyle: Boiling

Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 1 hour hour

Servings: 4 servings

Calories: 315kcal

Author: James Anderson

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Equipment

medium pot

bowl

Ingredients

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• 3/4 cup flour all-purpose
• 2 tsp. salt kosher
• 1 tbsp. Japanese soy sauce light
• 2 tbsp. sake
• 1/4- lb. cubed chicken thighs skinless, boneless
• 1 tbsp. oil vegetable
• 5 cups fish stock dashi, kelp and dried
• 4 med. quartered mushroom caps
• 1/2 cup carrots peeled, sliced into matchsticks
• 1/2 cup parsnips peeled, sliced in matchsticks
• 3/4 cup daikon radishes peeled & chopped
• 1 cup winter squash cut, de-seeded, peeled

Instructions

• Combine chicken and oil in medium-sized pot on med. heat. Stir occasionally while cooking until chicken isn’t pink anymore. This takes three to four minutes.
• Add vegetables. Stir occasionally while cooking for two minutes. Add dashi. Increase heat enough that dashi boils.
• Skim off froth from surface. Reduce heat to med. Simmer gently while cooking until veggies are tender. This takes 10 minutes or so. Stir in salt, Japanese soy sauce and sake.
• Increase heat, bringing liquid to strong simmer. Whisk flour with 1/4 cup and 2 tbsp. of filtered water in small sized bowl, till smooth. Add mixture by spoon into broth. Mixture will sink to bottom. Don’t stir.
• After four minutes or so, dumplings start rising from bottom. Continue cooking till dumplings aren’t gummy in the middle anymore. This takes about six minutes. Serve.

Notes

Japanese chicken dumplings are a popular weekday meal and are delicious appetizers. They are known as Gyoza, the Japanese word for "dumplings." They are common throughout Japan, and you can find them in many izakaya, grocery stores, and festivals. This traditional Japanese dish is a must try. You'll love it! This Japanese chicken dumpling soup is sure to please any vegetarian.

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Nutrition

Serving: 1serving | Calories: 315kcal | Carbohydrates: 27g | Protein: 24g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 2392mg | Potassium: 770mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2929IU | Vitamin C: 12mg | Calcium: 170mg | Iron: 6mg

© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

Pin Recipe

Alternative Method: Slow Cooker Japanese Chicken Dumpling Soup

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 onion, chopped
• 2 carrots, sliced
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 cup shiitake mushrooms, sliced
• 4 cups chicken broth
• 1 cup water
• 1 teaspoon ginger, minced
• 1 teaspoon soy sauce
• 1 cup frozen edamame
• 1 cup frozen corn
• Salt and pepper to taste
• 1 cup dumplings (store-bought or homemade)

Instructions:

• Place the chicken breasts in the slow cooker.
• Add the chopped onion, carrots, celery, minced garlic, and sliced shiitake mushrooms to the slow cooker.
• In a separate bowl, combine the chicken broth, water, minced ginger, and soy sauce. Pour this mixture into the slow cooker.
• Cover and cook on low for 6-7 hours or on high for 3-4 hours. The longer cooking time on low will yield the most tender chicken.
• About 30 minutes before serving, shred the cooked chicken using two forks.
• Add the frozen edamame, corn, and dumplings to the slow cooker. Stir everything well.
• Season with salt and pepper to taste.
• Cover and continue to cook until the dumplings are cooked through, which should take about 20-30 minutes.
• Serve hot, garnished with some fresh cilantro, green onions, or a drizzle of sesame oil for extra flavor.

Tips for making Japanese Chicken Dumpling Soup

Cooking Tips

• Homemade Dumplings: While store-bought dumplings are convenient, making your dumplings from scratch with fresh ingredients can take your soup to the next level.
• Sauté the Veggies: Before adding them to your slow cooker, sauté the onions, carrots, and celery until they’re slightly caramelized. This extra step deepens the flavors of your soup.
• Garnish with Fresh Herbs: Fresh cilantro, green onions, or a sprinkle of fresh thyme not only add a burst of color but also brighten the flavors.
• Soy Sauce at the End: If you want that authentic umami flavor, add a dash of soy sauce towards the end of the cooking process. This will keep its full flavor, rather than being absorbed during the long cook time.
• Overcooking Dumplings: If you add your dumplings too early or cook them for too long, they can become mushy. Follow the instructions and add them when you have around 30 minutes of cooking time left.
• Salting too Early: Salting your soup at the beginning may lead to an overly salty end product. Hold off until the end, taste, and adjust accordingly.
• Skipping the Garnish: Don’t underestimate the power of fresh herbs and other garnishes. They provide that final touch of freshness and flavor.

Serving Suggestions

• Sides: Serve your soup with steamed jasmine rice or a simple green salad for a wholesome meal. The rice can be added directly to your soup to make it heartier.
• Garnishes: Besides the typical cilantro, green onions, and a drizzle of sesame oil, consider adding a handful of bean sprouts for crunch and a squeeze of lime for zesty acidity.
• Beverages: Pair this soup with a nice cold Japanese beer, a cup of hot green tea, or a chilled glass of sake for a truly authentic experience.
• Family Style: Place your soup pot in the center of the table with all the garnishes on the side and let everyone serve themselves.
• Lunchbox Friendly: Pack leftover soup in a thermos for a warm and comforting meal on the go.
• Appetizer Option: Serve smaller portions of the soup as an appetizer before a Japanese-themed dinner party.

Frequently Asked Questions about Japanese Chicken Dumpling Soup

• Is this recipe freezer-friendly? Absolutely! Allow your soup to cool completely, then transfer it to airtight containers. Store it in the freezer for up to three months. When you’re ready to enjoy it, simply thaw and reheat.
• How can I make the soup vegetarian? You can easily make this recipe vegetarian by substituting the chicken with tofu or just loading up on more veggies. The broth is already full of flavor, so the taste won’t be compromised.
• Can I use store-bought dumplings? Yes, store-bought dumplings work well in this recipe. Choose your favorite brand or type – chicken, pork, or vegetable dumplings, depending on your preference.
• Is this dish kid-friendly? Absolutely! Children tend to love dumplings, and this soup’s mild, savory flavor makes it a great choice for the whole family. You can even make it a fun activity by allowing kids to garnish their bowls.
• How can I store leftovers? Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave for a quick and easy meal.

Indulge in the heartwarming flavors of Japanese Chicken Dumpling Soup. Learn the art of crafting perfect dumplings and discover the secrets to its rich, savory broth. A comforting bowl awaits!

James Anderson

Sous Chef at Food And Meal Restaurant

I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.