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Szechuan Style Spicy Dumpling soup

Szechuan-Style Spicy Dumpling Soup

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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Appetizer, Main Course, Soup
Cuisine Chinese, Sichuan
Servings 4

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Step 1: Make or Prepare the Dumplings

  1. 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.
  2. 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

  1. 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.
  2. 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

  1. 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.
  2. 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

  1. 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.
  2. 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

  1. 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.