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A steaming bowl of oxtail dumpling soup with tender meat, fluffy dumplings, fresh cilantro, sliced green onions, and red chili flakes in a rich, savory broth.

Oxtail Dumpling Soup

A warm, hearty, and deeply flavorful soup made with tender oxtail, fresh vegetables, and fluffy homemade dumplings. Perfect comfort in a bowl.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6 servings
Course: Soup
Cuisine: Caribbean, Comfort Food
Calories: 365
Ingredients Equipment Method Notes

Ingredients
  

Soup
  • 2 lbs oxtail pieces
  • 10 cups water
  • 1 large onion chopped
  • 2 carrots sliced
  • 2 celery stalks sliced
  • 4 cloves garlic minced
  • 1 tbsp ginger grated
  • 2 bay leaves
  • 1 tsp black peppercorns
  • salt to taste
  • 1 cup cabbage shredded
  • 1 cup bok choy chopped
  • 2 green onions sliced
Dumplings
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup water
  • 2 tbsp vegetable oil
  • 1 tbsp parsley chopped

Equipment

  • Large Pot

Method
 

  1. Rinse the oxtail pieces under cold water, then place them in a large pot with 10 cups of water. Bring to a boil and skim off any foam that rises.
  2. Add the onion, carrots, celery, garlic, ginger, bay leaves, black peppercorns, and salt. Reduce heat and simmer for 2–2½ hours, or until the oxtail becomes tender.
  3. Remove the oxtail pieces, shred the meat off the bones, and return the meat to the pot. Discard bones and bay leaves.
  4. Add the cabbage and bok choy to the soup and cook for 10 minutes.
  5. For the dumplings, mix the flour, baking powder, salt, parsley, water, and oil in a bowl until a soft dough forms.
  6. Drop small spoonfuls of dough into the simmering soup. Cover and cook for 12–15 minutes without lifting the lid.
  7. Add sliced green onions and adjust seasoning to taste before serving.

Notes

For even richer flavor, brown the oxtail pieces before boiling. Letting the soup rest overnight also enhances its depth.