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Beef Dumplings Soup with Noodles and Vegetables

This Beef Dumpling Soup with Noodles and Vegetables has gyoza dumplings I had prepared and frozen a few days earlier. Once the dumplings, noodles and vegetables are ready, you simply add everything to the simmering broth. This is an Asian in America recipe. Serves 4 to 6.
Course: Appetizer, Main Course, Side Dish, Soup
Cuisine: American, Asian, Chinese, Filipino
Keyword: Beef Dumpling Soup Noodles Vegetables
Servings: 4 people
Author: Asian in America recipe.


For gyoza dumplings:

  • ½ pound ground beef
  • 1 whole egg
  • 1 large white or yellow onion chopped, divided, use half for dumplings, rest for soup
  • 1 stalk scallion whites chopped
  • ½ teaspoon minced ginger
  • 2 Tablespoons soy sauce
  • 2 teaspoons shao xing rice wine
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 18 to 20 pieces round wonton wrappers thawed at room temperature
  • 1 whole egg combined with ¼ cup water for egg wash

For soup broth:

  • 2 Tablespoons vegetable oil
  • 2 cloves garlic minced
  • 1 Tablespoon patis fish sauce
  • 10 cups chicken or vegetable broth
  • 6 ounces fresh Chinese noodles blanched for 1 minute
  • 1 cup sugar snap peas
  • 1 medium-sized carrot peeled, sliced
  • 2 cups shredded bok choy or cabbage
  • ½ teaspoon sesame oil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 cup cooked chicken sliced in 2-inch lengths, to add on
  • stalk Scallion greens for garnish
  • 1 whole hard-boiled egg sliced for garnish
  • 1/4 cup Soy sauce for side dipping sauce


To make the gyoza dumplings:

  • In a large mixing bowl, combine the ground beef, egg, half of the onion, half of the scallion whites, rice wine, ginger, soy sauce, salt and black pepper. Blend ingredients. Lay out the wonton wrappers on a dry, clean surface. Place half a teaspoon of the meat mixture in the center. Brush wrapper with egg wash on the inner sides. Fold filled wrapper in half. Form pleats to seal the wrapper. Namiko of Just One Cookbook shows a good technique how to shape the pleats.
  • Set the gyoza dumplings in a single layer on a flat tray without overlapping. Fast freeze the dumplings for 30 minutes to firm up till ready to drop in the stockpot. This will make about 18 to 20 pieces.

To make the soup broth with the dumplings:

  • In a large stockpot, over medium high heat, add the vegetable oil.
  • Sauté the rest of the onions, garlic, scallion whites and carrots. Stir fry for 1 minute till onions are translucent. Add the patis (fish sauce).
  • Pour the broth. Cover and let the soup come to a boil.
  • Lower heat to a medium. Add the dumplings, and fresh Chinese noodles. Cover and cook the dumplings for 10 minutes. The noodles will thicken by this time.
  • To the simmering dumplings and noodles, add the sugar snap peas and the bok choy. Continue cooking for 3 minutes till vegetable greens wilt.
  • Season with sesame oil, salt and black pepper. Add cooked chicken slices. 
  • Serve piping hot in a soup tureen or individual soup bowls. Garnish with scallion greens and slices of hard-boiled egg.


Cook’s comments: I used fresh Chinese noodles which are made of wheat flour and water. They are pre-cooked and can be found in Asian markets in the refrigerated section. Blanche the noodles for 1 minute in boiling water before adding to the soup. If using dry noodles, follow instructions on package to cook. Other varieties of noodles work well with this recipe, too.