If there's one thing better than dumplings, it's dumplings swimming in a steaming, spicy, savory broth. This Szechuan-style spicy dumpling soup delivers all that and more—bringing together the aromatic punch of Szechuan peppercorns, the umami-rich base of soy and chili, and soft, juicy dumplings that soak up all the flavor. It’s not just a soup; it’s an experience. Whether you're craving something like a traditional Japanese meal with soup or diving into your obsession with Asian soup recipes, this dish ticks all the boxes. It’s cozy, comforting, fiery, and surprisingly simple to make—even on a weeknight. And yes, it’s the perfect way to upgrade those frozen dumplings hiding in your freezer.
Szechuan-Style Spicy Dumpling Soup
Prep Time 25 minutes mins
Cook Time 30 minutes mins
Total Time 55 minutes mins
Course Appetizer, Main Course, Soup
Cuisine Chinese, Sichuan
Large soup pot or Dutch oven This will be your main cooking vessel for the broth and dumplings. A heavy-bottomed pot is ideal for even heat distribution.
Steamer Basket or Skillet with Lid If making homemade dumplings and prefer to steam or pan-fry them before adding to soup.
Fine mesh strainer or slotted spoon To remove Szechuan peppercorns or skim any foam off the broth.
Mixing bowls For combining dumpling filling.
Knife and Cutting Board For prepping vegetables and aromatics.
Optional: Dumpling Press If you’re hand-folding dumplings and want a faster method.
For the Soup Broth
- 6 cups low-sodium chicken broth or vegetable broth for a vegetarian version
- 1 tablespoon Szechuan peppercorns lightly toasted and crushed
- 1 tablespoon chili oil plus more for garnish
- 1 tablespoon soy sauce
- 1 tablespoon black vinegar or rice vinegar
- 2 teaspoons sesame oil
- 3 cloves garlic minced
- 1- inch piece of ginger peeled and minced
- 2 green onions sliced, white and green parts separated
- 1 tablespoon gochujang optional for extra heat and umami
- Salt to taste
For the Dumplings
- You can go two routes here:
Option 1: Homemade Dumplings (Recommended for weekends or when you have time):
- 1/2 lb ground chicken or pork
- 1/4 cup finely chopped napa cabbage
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 2 green onions finely chopped
- 1 teaspoon cornstarch
- Dumpling wrappers round or square
Option 2: Frozen Dumplings (Weeknight lifesaver):
- 18 –20 frozen dumplings any flavor—chicken, pork, vegetable, or even pot stickers
Optional Soup Add-ins:
- A handful of baby spinach or bok choy
- Cooked noodles if you're going for that dumpling noodle soup vibe
- Sliced mushrooms shiitake or button
- Tofu cubes for a protein boost
Step 1: Make or Prepare the Dumplings
If you’re making homemade dumplings, mix all filling ingredients in a bowl and spoon a teaspoon of the filling into each wrapper. Wet the edges, fold, and seal using pleats or a simple press.
If you’re using frozen dumplings (yes, this makes an excellent frozen dumpling soup), just pull them out of the freezer. No need to thaw.
Step 2: Build the Broth
In your soup pot, heat a bit of neutral oil over medium heat. Add the white parts of the green onion, garlic, ginger, and Szechuan peppercorns. Cook until fragrant—about 2–3 minutes. Add soy sauce, vinegar, sesame oil, chili oil, and gochujang if using.
Pour in the chicken broth and bring to a gentle boil. Let it simmer for 10–15 minutes so the flavors meld. Taste and adjust salt if needed.
Step 3: Cook the Dumplings
Carefully drop the dumplings into the simmering broth. If you’re using fresh or frozen dumplings, cook them directly in the soup for 5–7 minutes, or until they float and are fully cooked through.
This method gives you that gyoza soup or pot sticker soup experience—soft yet flavorful dumplings soaking up every bit of the broth.
Step 4: Add Optional Veggies
A few minutes before the dumplings finish cooking, toss in spinach, bok choy, or mushrooms. They only need a couple of minutes to wilt or cook through.
If you’re adding noodles for a heartier dumpling noodle soup, make sure they’re already cooked and stir them in just before serving.
Step 5: Garnish and Serve
Ladle the soup into bowls. Top with green onion tops, a drizzle of chili oil, and maybe a few toasted sesame seeds. Serve hot and slurp happily.
Pairings
This Szechuan-style spicy dumpling soup is bold and rich, so it pairs best with:
- Steamed Jasmine Rice: Especially if you want something to soak up the spicy broth.
- Chilled Cucumber Salad: A cool, crunchy contrast that balances the heat of the soup.
- Chinese Tea: A light oolong or jasmine tea helps cleanse the palate and soothe the spice.
- Scallion Pancakes: Crispy, flaky, and perfect for dipping in the broth or chili oil.
If you're planning a whole Asian-inspired spread or building a traditional Japanese meal with soup at its center, these side dishes round it out beautifully.
FAQs
1. Can I use chicken breast or thigh for the dumpling filling?
Thigh meat is preferred for its juiciness and flavor. Breast meat can work, but it may be drier. Mixing ground chicken with a bit of sesame oil and soy sauce helps improve texture and taste if using lean meat.
2. What kind of dumplings work best in this soup?
You can use any dumplings for soup—homemade, store-bought, or frozen. Pork, chicken, vegetable dumplings, or even shrimp dumplings all work. If you're using frozen dumplings, no need to thaw—just drop them straight into the broth.
3. Is this recipe spicy? Can I tone it down?
Yes, it has a kick thanks to chili oil and Szechuan peppercorns. To reduce the heat, cut down on the chili oil or skip the gochujang. The soup will still be flavorful without burning your tongue.
4. Can I make this soup vegetarian?
Absolutely. Use vegetable broth and vegetable dumplings (many frozen options exist). Skip the gochujang if it contains seafood and ensure your soy sauce is vegetarian-friendly.
5. How is this different from chicken and dumpling soup recipes?
While chicken and dumpling soup recipes often feature fluffy biscuit-style dumplings and creamy broths, this Asian dumpling soup leans savory, spicy, and clear-brothed. It’s more aligned with Chinese dumpling soup or Japanese soup with dumplings and vegetables, offering a lighter, bolder flavor.
