Chicken-Ginger Dumpling Egg Drop Soup

Pack this takeout mash-up in a thermos to keep it hot, and then pour it into a pretty bowl at your desk.
Publish date:
chicken-ginger dumpling egg drop soup served in an orange bowl

Recipe by Jenny Park

Start to Finish: 45 minutes

Servings: 4


  • 1/2 lb. ground chicken
  • 3 cloves garlic—1 finely chopped, 2 thinly sliced
  • 1 tsp. grated peeled fresh ginger
  • 3 scallions, thinly sliced
  • 1 tsp. toasted sesame oil
  • 3 large eggs, beaten
  • 16 wonton wrappers
  • 1 1/2 quarts chicken stock
  • 4 shiitake mushrooms, stemmed and sliced


1. In a small bowl, mix the chicken, chopped garlic, ginger, a third of the scallions, the sesame oil, 1 1/2 tsp. salt, and 1/2 tsp. pepper. Fold in 2 tbsp. of the beaten eggs.

2. Place the wonton wrappers on a work surface. Using a pastry brush or your fingertip, brush the edges of a wrapper with water. Place 1 1/2 tsp. of the filling off-center on the wrapper. Fold the wrapper over to make a triangle, then press to seal. Fold the sides toward the center, then dab with water and press to seal. Repeat with the remaining wrappers and filling.

3. In a large pot, bring the stock and sliced garlic to a boil over medium-high heat; season with salt and pepper. Add the dumplings and mushrooms and cook, stirring occasionally, until the dumplings are cooked through and the mushrooms are tender, 6 to 7 minutes.

4. Reduce heat to medium. While stirring the soup gently, slowly drizzle in the remaining eggs. Simmer until the eggs are cooked, about 1 minute. Add three-quarters of the remaining scallions; season. Using a spoon, break up any large pieces of egg. Top with the remaining scallions.