Bao Bao Buns dumplings are the stars of the show in this quick and cozy dumpling soup recipe. Using frozen dumplings and a few pantry staples, this easy weeknight dinner comes together in under 30 minutes and delivers big flavor with very little effort.
Soup season doesn’t have to mean spending hours in the kitchen. This Bao Bao Buns Dumpling Soup is warm, comforting, and packed with bold flavors from ginger, garlic, sesame oil, soy sauce, and chili crisp. The dumplings steam directly in the broth, soaking up all that savory goodness while staying perfectly tender and juicy. It’s one of those meals that feels comforting and nourishing but is surprisingly simple to pull together on a busy night.
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The key to a flavorful dumpling soup is building layers of flavor in the broth. Starting the garlic and ginger slowly in sesame oil gives the soup an aromatic base that tastes like it simmered all day long. From there, soy sauce, chili crisp, and stock come together to create a rich, savory broth with just enough heat to keep things interesting.
I love making this soup when I need something fast but still crave a homemade meal. You can easily customize it depending on what you have on hand too. Toss in bok choy, mushrooms, shredded carrots, or spinach for extra veggies, or switch up the dumplings with pork, chicken, shrimp, or vegetarian varieties. Serve it piping hot with extra chili crisp on top and you’ve got yourself a restaurant-quality dinner right at home.
My Bao Bao Buns Dumpling Soup is bound to become one of those recipes you make on repeat because it’s comforting, customizable, and unbelievably easy.
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Bao Bao Buns Dumpling Soup Ingredients
As with all of my recipes, I select ingredients that are easy to find and packed with flavor. This soup uses simple grocery store staples to create something that tastes comforting and elevated without requiring a ton of prep work.
Therefore, here is a little more about some of the ingredients in my Bao Bao Buns Dumpling Soup.
- Frozen Bao Bao Buns Dumplings: The heart of this recipe! Using frozen dumplings makes this soup incredibly easy while still feeling hearty and satisfying.
- Fresh Ginger: Ginger adds warmth and brightness to the broth. Grating it on a microplane helps it melt seamlessly into the soup.
- Garlic: Garlic gives the broth a savory depth that pairs perfectly with the sesame and soy flavors.
- Chicken or Vegetable Stock: A rich stock creates the base of the soup. Vegetable stock works great if you want to keep things meat-free.
- Soy Sauce: Adds saltiness and umami to the broth while enhancing the dumplings’ flavor.
- Sesame Oil: Toasted sesame oil gives the soup its signature nutty aroma and richness.
- Chili Crisp: One of my favorite pantry ingredients! Chili crisp adds heat, crunch, and so much savory flavor.
- Spring Onions and Sesame Seeds: These simple garnishes add freshness, texture, and a beautiful finishing touch.
How to Make Bao Bao Buns Dumpling Soup
- In a medium saucepan or deep skillet, heat the sesame oil over low heat. Add the grated garlic and ginger and cook gently until fragrant, about 1 to 2 minutes.
- Meanwhile, whisk together the stock and soy sauce in a bowl or measuring cup. Pour the broth mixture into the pan with the garlic and ginger.
- Carefully place the frozen dumplings into the broth. You want the liquid to come about one-third of the way up the dumplings so they gently steam while simmering.
- Cover the pan and cook over low heat for 12 to 14 minutes, occasionally spooning broth over the dumplings and gently moving them around to prevent sticking.
- Once the dumplings are heated through and tender, season the broth with chili flakes, extra soy sauce, sesame oil, and chili crisp to taste.
- Transfer the dumplings and broth to serving bowls and garnish with diced spring onions, sesame seeds, and an extra drizzle of chili crisp before serving.
Frequently Asked Questions
Absolutely! This recipe works beautifully with pork, chicken, shrimp, vegetable, or even soup dumplings. Just adjust the cooking time slightly depending on the size of the dumplings.
Yes! Simply use vegetable stock and vegetarian dumplings. You can also add mushrooms, tofu, or bok choy to make it even heartier.
The spice level is very customizable. Chili crisp and chili flakes add warmth, but you can easily reduce or increase them depending on your preference.
A Few Possible Bao Bao Bun Dumpling Soup Variations
This soup is incredibly versatile, so feel free to make it your own. Add baby bok choy, napa cabbage, spinach, mushrooms, or shredded carrots for more vegetables. Swap the broth for miso broth or coconut curry broth for a completely different flavor profile. You can even stir in cooked noodles to make it extra filling. If you love heat, top it with extra chili crisp or sliced fresh Thai chiles before serving.
How Do You Like Your Dumpling Soup?
This Bao Bao Buns Dumpling Soup is hearty enough to serve on its own, but it also pairs beautifully with simple sides. Try serving it alongside cucumber salad, steamed edamame, crispy egg rolls, or a simple bowl of rice. If you’re hosting friends, serve the soup family-style with extra toppings like chili crisp, scallions, cilantro, and sesame seeds so everyone can customize their bowl.
Storing Leftover Dumpling Soup
If you have leftovers, store the broth and dumplings in an airtight container in the refrigerator for up to 3 days. Keep in mind that the dumplings will continue soaking up broth as they sit, so you may need to add a splash of stock when reheating. Warm the soup gently over medium-low heat until heated through. Freezing is not recommended once the dumplings are cooked, as their texture can become overly soft after thawing.
Have you loved my Bao Bao Buns Dumpling Soup recipe? Let me know with a comment and review so I can create more recipes you’ll love!
Bao Bao Buns Dumpling Soup
Ingredients
- 8 Frozen Bao Bao Buns Dumplings
- 2 teaspoons of ginger grated on a microplane
- 2 teaspoons garlic grated on a microplane
- 3 cups chicken or vegetable stock
- 2 Tbsp soy sauce
- 1 teaspoon chili flakes
- 2 Tbsp Chili Crisp
- 1 Tbsp Sesame oil
- 1/4 cup diced spring onions
- 2 teaspoons Sesame seeds
Instructions
- Fry garlic and ginger with sesame oil in a pan on low heat
- Meanwhile, mix together the stock and the soy sauce.
- Place your bao buns in the pan
- You want enough liquid for the bao buns to sit about 1/3 of the way up of the bun in liquid
- Gently steam the buns in the liquid over low heat for 12-14 minutes.
- Spoon some of the broth over the buns to help them cook all the way through & carefully move them around to ensure they don’t stick to the bottom of the pan
- When heated through season the broth to taste with chili flakes, a little extra soy sauce, sesame oil, and chili crisp and serve
- Transfer to a bowl and garnish with spring onion, sesame seeds and a nice drizzle of chilli oil.
Notes
