Spelt dumpling soup with ginger broth is a bowl of mushroom-filled spelt dumplings simmered in a light vegetable broth. The ginger is sliced thin and simmered for 15 minutes, so the flavor stays clean and warm.
The wrapper is a hot-water spelt dough. It rolls thin, cooks soft, and has a mild nutty taste. The texture stays tender rather than gummy, and the dumplings hold their shape in the broth.
One thing to watch: spelt dough dries quickly once it’s rolled. Keep the cut rounds under a damp towel while you fill them. Dry edges crack when you fold and won’t seal.
The whole soup takes 70 minutes, including a 30-minute dough rest. The broth and filling are made while the dough rests. The dumplings freeze uncooked, so you can prepare them weeks ahead and cook when needed.
Why You’ll Love This Recipe
- Soft spelt wrappers with a mild, nutty taste
- Dumplings freeze uncooked and cook straight from frozen
- Vegan as written, using simple vegetables and stock
- Broth and filling are made while the dough rests
Ingredient Notes
- white spelt flour: White spelt gives the softest wrapper. Whole-grain spelt works with a little extra water, and all-purpose flour is a direct swap by weight.
- fresh ginger: Choose firm ginger with tight skin. Slice the broth ginger into thin coins without peeling, and scrape the skin off the piece you grate for the filling.
- cremini mushrooms: Shiitake caps give a deeper flavor. Chop either type finely so the filling holds together inside the wrapper.
- baby bok choy: Napa cabbage or spinach can replace it. Add spinach for the last 30 seconds only, so it stays bright.
- vegetable stock: Use low-sodium stock so you control the salt with soy sauce. Chicken stock works, but the soup is no longer vegan.
Spelt Dumpling Soup with Mushroom Filling and Ginger Broth
Description
Hand-rolled spelt wrappers hold browned mushroom, cabbage, and ginger, then cook in a broth built from sliced ginger, garlic, and carrots.
Ingredients
Spelt dumpling dough
Mushroom filling
Ginger broth
Instructions
Make the dough
- Whisk 150 g spelt flour and 1/4 tsp salt in a bowl. Pour in 80 ml just-boiled water and stir with a fork until shaggy. Knead for 2 to 3 minutes until smooth and soft like clay, adding a teaspoon of water if it crumbles. Cover with a bowl and rest for 30 minutes.
Simmer the broth and cook the filling
- Combine the stock, sliced ginger, smashed garlic, and carrots in a 26 cm / 10-inch pot (4.7 L / 5-quart). Bring to a boil, then simmer gently for 15 minutes. Lift out the ginger and garlic, stir in 1 tbsp soy sauce, and keep the pot on the lowest heat.
- Heat the neutral oil in a 26 cm / 10-inch nonstick skillet over medium-high heat. Cook the mushrooms for 5 to 6 minutes until browned and the pan is dry. Add the cabbage, 2 scallions, grated ginger, and minced garlic, and cook for 2 minutes until the cabbage wilts. Stir in 1 tbsp soy sauce and the sesame oil, then cool for 10 minutes.
Shape and cook the dumplings
- Divide the rested dough in two. Roll one half on a lightly floured surface to 2 mm thick and cut 7 cm / 2.75-inch rounds. Re-roll the scraps. Keep the cut rounds under a damp kitchen towel as you work, then repeat with the second half to make 24 rounds.
- Place a heaped teaspoon of filling in the center of each round. Dab the edge with water, fold into a half-moon, and press the seam shut, pushing out any air. Set the dumplings on a floured 33 x 46 cm / 13 x 18-inch sheet pan, not touching.
- Return the broth to a gentle simmer. Taste it and add soy sauce a teaspoon at a time if needed. Add 12 dumplings and simmer for 4 minutes, until they float and the wrappers turn slightly translucent and soft. Lift them into 4 warm bowls with a slotted spoon, 3 per bowl, then cook the remaining 12 the same way.
- Add the bok choy and rice vinegar to the broth and simmer for 2 minutes, until the stems are tender-crisp. Ladle the broth, carrots, and bok choy over the dumplings. Top with the sliced scallions and chili oil.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 186kcal
- % Daily Value *
- Total Fat 6g10%
- Saturated Fat 1g5%
- Sodium 720mg30%
- Potassium 650mg19%
- Total Carbohydrate 35g12%
- Dietary Fiber 5g20%
- Sugars 6g
- Protein 9g18%
- Vitamin A 4200 IU
- Vitamin C 18 mg
- Calcium 90 mg
- Iron 2.5 mg
- Vitamin E 1 mg
- Vitamin K 40 mcg
- Thiamin 0.2 mg
- Riboflavin 0.2 mg
- Niacin 4 mg
- Vitamin B6 0.3 mg
- Folate 45 mcg
- Phosphorus 170 mg
- Magnesium 60 mg
- Zinc 1.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Rest the dough for the full 30 minutes so the wrappers roll thin without springing back.
- Cook the mushroom filling until the pan is dry, then cool it before filling.
- Cook the dumplings in two batches of 12 so the broth stays at a gentle simmer.
- Add soy sauce to the broth gradually and taste before the dumplings go in.
- Frozen dumplings go straight into simmering broth and need 2 to 3 minutes longer.
