Name: Brothy Rice with Ginger, Garlic, and Vegetable Dumplings Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 1 thumb ginger (fresh, large, sliced into chunks); 3 cloves garlic (smashed); 1 small red onion (cut into chunks); 6 cups vegetable broth; 1 tbsp soy sauce (use tamari if gluten-free); 1 tbsp rice vinegar; 1 tbsp toasted sesame oil (optional); 4 baby bok choy (halved or quartered); 12 vegetable dumplings (pan fried or steamed separately); 4 cups cooked rice (jasmine or sushi rice preferred); Green onion tops (sliced); 2 tbsp toasted sesame seeds; Chili crisp or chili oil (optional)

Jump to Recipe· 3.8 from 12 reviews

If you’re on the hunt for something comforting, vibrant, and packed full of fresh flavors, this Brothy Rice with Ginger, Garlic, and Vegetable Dumplings Recipe is exactly what your kitchen needs. Imagine tender vegetable dumplings and crisp baby bok choy nestled atop fragrant jasmine rice, all swimming in a warm, aromatic broth infused with fresh ginger, garlic, and a touch of tangy rice vinegar. It’s a dish that feels like a warm hug on a chilly day but is light enough to enjoy any time. This recipe is a delightful balance of simple ingredients coming together to create something truly special and nourishing.

Ingredients You’ll Need

A silver metal pot filled with dark brown broth, floating on top are uneven pieces of pale yellow and light purple onion layers, showing a mix of smooth and slightly rough textures, some onion chunks are larger and some smaller, scattered loosely in the broth. The pot has two shiny metal handles on each side, sitting on a white marbled surface that has small grey specks. Photo taken with an iphone --ar 4:5 --v 7

This dish relies on a handful of ingredients that are both accessible and essential, each bringing its own magic to the bowl. From the zing of fresh ginger and garlic to the soothing umami notes from the vegetable broth and soy sauce, every element plays a role in building layers of flavor and texture.

Fresh ginger (1 thumb, sliced into chunks): This adds a bright, spicy warmth that’s key to the broth’s refreshing flavor.
Garlic cloves (3, smashed): Garlic deepens the aroma and adds a subtle sweetness when simmered gently.
Small red onion (1, cut into chunks): Brings mild sweetness and earthiness to the broth.
Vegetable broth (6 cups): The base liquid provides a wholesome, savory canvas for all the flavors to blend beautifully.
Soy sauce (1 tbsp): Gives an essential salty depth; use tamari to keep it gluten-free.
Rice vinegar (1 tbsp): Adds just the right amount of tang to brighten the broth.
Toasted sesame oil (1 tbsp, optional): For that nutty aroma and richness which elevates the final dish.
Baby bok choy (4, halved or quartered): Adds fresh, crunchy greens for color and texture contrast.
Vegetable dumplings (12, pan-fried or steamed): These little bundles bring heartiness and satisfying chew for every bite.
Cooked jasmine or sushi rice (4 cups): The soft, fragrant rice acts as the perfect base, soaking up the delicious broth.
Green onion tops (sliced): A mild onion flavor with crisp freshness as a garnish.
Toasted sesame seeds (2 tbsp): Adds crunch and visual appeal to finish off the dish.
Chili crisp or chili oil (optional): For anyone who loves a little spicy kick to personalize their bowl.

How to Make Brothy Rice with Ginger, Garlic, and Vegetable Dumplings Recipe

Step 1: Infuse the Broth

Start by warming a large pot over medium heat. Toss in your sliced ginger, smashed garlic, and chunks of red onion. Pour in the vegetable broth, soy sauce, and rice vinegar, then bring everything to a gentle simmer. Cover the pot and let the broth cook for 10 to 12 minutes. This slow infusion is where all those vibrant, fresh flavors meld together, developing a lively and comforting base that defines this dish.

Step 2: Prepare Dumplings and Bok Choy

While your broth is quietly working its magic, heat a pan over medium heat and add just a teaspoon of oil. Lay in your vegetable dumplings alongside the baby bok choy, cooking until they’re lightly browned and beautifully caramelized, about 3 to 5 minutes. The crisp edges on the dumplings and the tender-crisp bok choy bring delightful texture contrasts to the final bowl.

Step 3: Strain and Season the Broth

Once your broth has absorbed all those fresh flavors, strain it through a fine mesh sieve or cheesecloth into a clean pot or bowl. While this step is optional, straining results in a smooth broth that beautifully coats every grain of rice and dumpling. Stir in toasted sesame oil to add a hint of nutty richness that makes the broth irresistible.

Step 4: Assemble the Bowls

Now for the satisfying part. Place about 1 cup of warm, cooked jasmine or sushi rice into each serving bowl. Arrange the pan-fried dumplings and bok choy neatly on top, creating layers of inviting textures and colors. Pour the hot, infused broth generously over the rice and vegetables, letting the warmth soak into every corner of your bowl.

Step 5: Garnish and Finish

Brighten your creation with a sprinkle of sliced green onion tops and toasted sesame seeds for crunch and fresh savoriness. If you love some heat, a drizzle of chili crisp or chili oil adds the perfect spicy finishing touch, delivering a balanced, well-rounded flavor experience.

How to Serve Brothy Rice with Ginger, Garlic, and Vegetable Dumplings Recipe

A white bowl filled with a layered dish showing pan-fried dumplings with golden brown crisp spots on top, resting on white rice sprinkled with sesame seeds and chopped green onions; on one side of the bowl there are bright green cooked leafy vegetables with some chili flakes and sesame seeds sprinkled over them. The bowl is placed on a white marbled surface surrounded by a glass of water with ice, a plate of more dumplings, a small white bowl of chopped green onions, black chopsticks with white stripes, and a bowl of clear broth. A golden spoon lays on a cream cloth in the background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Simple garnishes can transform your bowl from tasty to stunning. Fresh green onion tops add an herbaceous pop, while toasted sesame seeds bring texture and a nutty depth. For those who crave heat, a squirt of chili crisp or oil wakes up every element with a spicy kick.

Side Dishes

This dish shines on its own but pairs beautifully with light sides. A crisp cucumber salad or pickled vegetables complement the warm broth with refreshing acidity. Steamed edamame or a simple seaweed salad add extra texture and nutrition without overwhelming the main event.

Creative Ways to Present

For a fun twist, try serving the components separately on a beautiful tray—dumplings and bok choy on one side, rice on the other, and broth in a serving pitcher. This lets everyone customize their bowls and appreciate the vivid colors and textures. Or layer everything in a deep glass bowl to showcase the inviting layers, making it almost too pretty to eat.

Make Ahead and Storage

Storing Leftovers

Leftover brothy rice with ginger, garlic, and vegetable dumplings can be refrigerated for up to 3 days. Keep the broth, rice, and dumplings stored separately in airtight containers to maintain their texture and flavor. The bok choy is best eaten fresh but can be stored briefly if necessary.

Freezing

You can freeze the cooked dumplings and broth (without the rice or bok choy) for up to 2 months. When ready to enjoy, thaw overnight in the fridge, then reheat gently on the stove to preserve the delicate flavors and textures.

Reheating

When reheating, warm the broth gently on the stove until hot but not boiling to preserve its clear, fragrant nature. Reheat the dumplings and bok choy in a hot pan to bring back their crispiness. Add freshly cooked or reheated rice just before serving for the best mouthfeel.

FAQs

Can I use frozen dumplings for this recipe?

Absolutely! Frozen vegetable dumplings work perfectly here. Just pan-fry or steam them according to the package instructions and then add them as directed. Just be sure not to overcook, as they can become soggy if left too long.

Is there a substitute if I don’t have vegetable broth?

If you don’t have vegetable broth on hand, you can use water with a bouillon cube or powder, or even a mild mushroom broth for an earthier flavor. Homemade broth is also fantastic if you have time – it adds a wonderful depth.

Can I make this dish vegan?

This entire recipe is naturally vegan, provided you use vegetable broth and ensure your dumplings are plant-based. It’s a refreshing and fulfilling option for plant-based eaters craving something warm and hearty.

How spicy is this recipe?

The base recipe is mild, allowing the fresh ginger and garlic to shine. The optional chili crisp or chili oil lets you adjust the heat level to your taste, making it flexible for everyone at the table.

What type of rice is best for this recipe?

Jasmine or sushi rice works best as they soak up the broth beautifully while maintaining a soft but distinct texture. Avoid long-grain rice, which might become too dry or fluffy for the comforting nature of this dish.

Final Thoughts

This Brothy Rice with Ginger, Garlic, and Vegetable Dumplings Recipe is one of those rare dishes that feels both cozy and exciting, simple yet sophisticated. It’s a bowl full of love that’s perfect for sharing or savoring solo. Give it a try—you might just find a new favorite go-to comfort food that never fails to lift your spirits and warm your soul.