Dumpling soup is a fall and winter classic. It is just the right combination of healthy and hearty that boosts all the nutrients your body needs in colder months. It is also my go-to anytime I feel like my immune system needs a boost, to recover from sickness, or really any time I crave a meal that I know is good for both my body and my cravings. Boulder Broth’s Bison Bone Broth, made from slow-simmering Bison bones with local veggies and spices, makes this recipe rich in collagen and amino acids. These fresh, seasonal ingredients make this whole dish truly gut-healthy! Boulder Broth’s Bison Broth has quickly become integral to making my favorite recipe.
I first created this recipe because I wanted to combine my two favorite family recipes: bone broth and dumplings. When I’m sick or tired, which is when I need broth the most, I do not have the time or effort to make my own batch of bone broth. That is where Boulder Broth comes in and makes nourishment that much more accessible—it elevates a simple recipe to a truly healing meal.
Want to see a video of how I made this recipe?
I hope you enjoy this dumpling soup recipe as much as I love making it!
Shreeya's Easy Bison & Beef Dumpling Soup
Ingredients
- 3 cloves of garlic
- 1 knob of ginger
- 4-5 scallions, cut on the bias
- 2 tablespoons sesame oil
- 4 tablespoons soy sauce
- Ground black pepper, to taste
- 1 lb. 80/20 ground beef
- 1 packet of dumpling wrappers (available in local Asian stores)
- 1 tablespoon olive oil
- 1 (32 oz) bag of Boulder Broth Bison Bone Broth
- 1 teaspoon chili oil
Instructions
- Finely chop or grind garlic and ginger.
- Cut and separate the white and green parts of the scallions. Cut both portions on the bias.
- In a large bowl, combine the ginger, garlic, sesame oil, soy sauce, ground black pepper, and ground beef. Mix until well combined. This is your filling.
- Take a dumpling wrapper, wet just the outer rim, and place a tablespoon of the ground beef filling in the middle.
- Gently pleat the dumpling, or just fold and press into a half-circle.
- Heat a pan with a tablespoon of olive oil.
- Fry the dumplings till the bottom is brown and crispy, (about 5 mins.) then remove the dumplings from the pan.
- Add Boulder Broth’s Bison Bone Broth into the pan, add the white parts of the scallion and let it come to a boil.
- Once the broth is boiling, add back the dumplings, and let them finish cooking in the broth for around another 5 mins. Or till the inside temperature reaches 160°F. Turn off heat.
- Plate the dumplings into your bowl, then garnish with green scallions and some chili oil. Enjoy!
