Ginger-Scallion Cod & Shrimp Dumpling Soup with Wonton Crisps

This soup combines two viral Pinterest food trends: steamed Asian-style dumplings and brothy, protein-packed soups. The delicate ginger-scallion fish dumplings float in a light yet flavorful shiitake broth, while crispy air-fried wonton strips add perfect texture contrast. It's restaurant-quality comfort food made easy in one pot with minimal cleanup.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• For the Dumplings: 8 oz cod fillet, 4 oz raw shrimp, 2 tbsp grated ginger, 4 scallions (white parts minced, green parts sliced), 1 egg white, 1 tbsp cornstarch, 1 tsp sesame oil, 1/2 tsp white pepper. For the Soup: 4 cups chicken or vegetable broth, 4 dried shiitake mushrooms (soaked), 1 tbsp soy sauce, 1 tsp rice vinegar, 1-inch ginger (sliced). For the Wonton Crisps: 6 square wonton wrappers, 1 tsp neutral oil, pinch of salt. Garnish: Sesame seeds, extra scallion greens.

Instructions

1. Soak dried shiitake mushrooms in hot water for 10 minutes until soft. Reserve soaking liquid.
2. Pat cod and shrimp dry, then finely chop or pulse in food processor until chunky paste forms.
3. In a bowl, mix fish paste with minced scallion whites, grated ginger, egg white, cornstarch, sesame oil, and white pepper until combined.
4. Bring broth, sliced ginger, soaked mushrooms (sliced), and 1 cup mushroom soaking liquid to a simmer in a pot.
5. With wet hands, form fish mixture into 12 small dumplings (about 1 tbsp each) and gently drop into simmering broth.
6. Cover and simmer dumplings for 6-8 minutes until cooked through and floating.
7. While dumplings cook, brush wonton wrappers with oil, cut into strips, air fry at 400°F for 3-4 minutes until crispy.
8. Stir soy sauce and rice vinegar into soup. Taste and adjust seasoning.
9. Ladle soup and dumplings into bowls, top with crispy wonton strips, scallion greens, and sesame seeds.
10. Serve immediately while wonton crisps are still crunchy.

Chef's Note

For ultra-smooth dumplings, chill the fish paste for 15 minutes before forming. The cold helps the proteins bind for perfect texture.

Make-Ahead Tips

Dumpling mixture can be made 1 day ahead and stored covered in refrigerator. Soup broth can be prepared 2 days ahead.

Substitutions

Use any white fish for cod. For gluten-free, use tamari instead of soy sauce and omit wonton crisps or use rice paper strips.