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Dumpling Soup With Shrimp And Bok Choy




1 1/2 Liter broth

1 cup of water

2 Tbsp tamari

1 Tbsp sesame oil

2 cloves garlic, pressed

1 cm fresh ginger

1 tsp white pepper


1 pack of dumplings wrappers, thawed

1 cup red cabbage, finely chopped

240 g shrimp

3 green onions, thinly sliced

2 ½  Tbsp tamari

2 tsp fresh ginger, grated

1 clove garlic, crushed

2 tsp sesame oil

2 tsp fish sauce


2 bok choy

3 green onions, thinly sliced

1 tablespoon sesame seeds


Start by boiling the broth (we had vegetable broth). Add 2 dl water, soy, sesame oil, white pepper, garlic and ginger. Bring to a boil then remove the garlic and ginger. Remove from heat

Stir together the shrimp filling by finely chopping the shrimp, cabbage and green onions and mixing them with soy, ginger, garlic, sesame oil, and fish sauce. Fill each dumpling wrapper with about a teaspoon of filling. Moisten the edges with water and press them together. Finish by folding the edges as shown above.

Bring the broth to a boil again and add 10-15 dumplings at a time. Once they float up, cook for another minute. Then place them in a deep serving bowl. Repeat.

Cut bok choy lengthwise and slice the green onions. Once all the dumplings are cooked, you can put all the bok choy in the boiling water for about 1 minute.

Place a bok choy and some dumplings in the bottom of 4 soup bowls and pour over the broth. Sprinkle with green onions and sesame seeds.