Spelt Dumpling Soup with Mushroom Filling and Ginger Broth

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

Hands sealing a mushroom-filled spelt dumpling on a floured board beside cut dough rounds and a small bowl of water

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.

Two bowls of ginger broth dumpling soup on a linen-covered table with chopsticks, chili oil and a cup of tea

Prep Time 30 mins

Cook Time 10 mins

Rest Time 30 mins

Total Time 1 hr 10 mins

Cooking Method: Stovetop

Cuisine: Asian-Inspired

Courses: Soup

Difficulty: Medium

Servings: 4

Estimated Cost: 2.10

Calories: 186

Best Season: Fall, Winter

Dietary: Contains gluten (spelt), Dairy-Free, Egg-free, Nut-free, Vegan

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

150 g white spelt flour
1/4 tsp fine salt
80 ml water (just off the boil, plus a teaspoon more if needed)

Mushroom filling

1 tbsp neutral oil
200 g cremini mushrooms (finely chopped)
100 g savoy cabbage (finely chopped)
2 scallions (finely sliced)
1 tbsp fresh ginger ((10 g); peeled and grated)
1 clove garlic (minced)
1 tbsp soy sauce
1 tsp toasted sesame oil

Ginger broth

1.4 l low-sodium vegetable stock (/ 6 cups)
40 g fresh ginger (sliced into thin coins)
2 cloves garlic (smashed)
2 carrots ((150 g); thinly sliced into half-moons)
1 tbsp soy sauce (plus more to taste)
2 heads baby bok choy ((200 g); quartered lengthwise)
1 tsp rice vinegar
2 scallions (sliced on a diagonal, for serving)
chili oil (to serve; optional)

Instructions

Make the dough

1
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

2
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.
3
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

4
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.
5
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.
6
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.
7
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.

Keywords: spelt dumpling soup, ginger broth, vegan dumpling soup, spelt flour dumplings, mushroom dumplings

Equipment

26 cm / 10-inch pot (4.7 L / 5-quart)
26 cm / 10-inch nonstick skillet
rolling pin
7 cm / 2.75-inch round cutter
33 x 46 cm / 13 x 18-inch sheet pan
slotted spoon

Tips

Pour the just-boiled water over the flour, stir with a fork first, and knead for only 2 to 3 minutes.
Cook the mushrooms until the pan is dry and they brown, so the filling stays firm and doesn't wet the wrappers.
Roll the rounds slightly thinner at the edges than the center, so the folded seam doesn't turn doughy in the broth.
Keep the broth at a gentle simmer with small bubbles once the dumplings go in, so they cook evenly in two batches.
Taste the broth before adding the dumplings and stir in extra soy sauce a teaspoon at a time, since stock brands vary in salt.

Variations

Use whole-grain spelt flour for a denser, nuttier wrapper, and add 1 to 2 tablespoons more hot water if the dough feels dry.
Replace the mushrooms with 150 g ground pork or chicken, browned fully in the skillet and cooled before you fill the wrappers.
Finish each bowl with a teaspoon of chili oil and a splash of black vinegar for a sharper, spicier broth.

Storage and Reheating

Store leftover spelt dumpling soup for 3 to 4 days in the fridge, with the broth and dumplings in separate containers. Place the cooled dumplings in a single layer so they stay springy and don't swell with broth.

Reheat the broth in a saucepan until it simmers. Add the dumplings and heat for 2 to 3 minutes, until they reach 165 F / 74 C and feel soft all the way through.

For make-ahead use, keep filled, uncooked dumplings on a floured tray in the fridge, loosely covered, for up to 8 hours. To freeze, set the tray in the freezer for 1 hour, then move the dumplings to a bag for up to 2 months. Cook them straight from frozen in simmering broth for 6 to 7 minutes.

Serving Suggestions

Serve spelt dumpling soup as a light main with 6 dumplings per bowl. Ladle the broth over the dumplings so the carrots and bok choy sit on top, then add sliced scallions.

Set out chili oil, black vinegar, and toasted sesame seeds in small bowls. Each person can adjust the heat and sharpness, which keeps the pot easy for a family table.

A cucumber salad dressed with rice vinegar adds a crisp contrast to the soft dumplings. For a larger meal, add a bowl of steamed rice.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-dumpling-soup-ginger-broth/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!