I finally perfected Asian soup dumplings and I’m sharing the surprising gelatin trick that keeps the broth sealed inside the thin wrapper.

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Craving something spicy and satisfying? I did, so I cobbled together an Authentic Spicy Dumpling Soup that surprised even me.

The dumplings are filled with ground pork and the bowl slicks with chili oil, but what really gets me is how each spoonful balances heat and an almost addictive savoriness. It isn’t fancy, its honest and bold, the kind of Asian Soup Dumplings you find at late night stalls, and it belongs on every list of Pork Dumpling Soup Recipes you keep for rainy days.

I promise you will want to slurp and wonder how it got so good.

Ingredients

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Ingredient Quantities

30 wonton wrappers (round or square)

1 lb ground pork (450 g)

6 oz raw shrimp, peeled chopped optional (170 g)

3 scallions, finely chopped

1 tbsp fresh ginger, minced

2 cloves garlic, minced

1 tbsp light soy sauce

1 tbsp Shaoxing wine or dry sherry

1 tsp sesame oil

1 tsp sugar

1 tsp salt

1/2 tsp white pepper

1 tbsp cornstarch

6 cups chicken stock (about 1.4 L) low sodium preferred

2 cups water

2 inch piece fresh ginger, sliced

2 cloves garlic, smashed

1 tbsp soy sauce for the broth

3 tbsp chili oil (store bought or homemade)

1 tbsp black vinegar or rice vinegar

1 tsp toasted Sichuan peppercorns, lightly crushed optional

2 cups baby bok choy or napa cabbage, roughly chopped

3 scallions, sliced for garnish

1/4 cup cilantro, chopped for garnish

1 tbsp toasted sesame seeds optional

1 to 2 fresh red chilies, sliced optional

Salt and white pepper extra for adjusting seasoning

For homemade chili oil optional: 1 cup neutral oil, 1/4 cup crushed red pepper flakes, 1 tbsp Sichuan peppercorns, 2 star anise, 1 small cinnamon stick, 2 cloves garlic, 1 small piece ginger

How to Make this

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1. Make the filling: in a bowl combine 1 lb ground pork, optional 6 oz chopped raw shrimp, 3 finely chopped scallions, 1 tbsp minced ginger, 2 minced garlic cloves, 1 tbsp light soy sauce, 1 tbsp Shaoxing wine, 1 tsp sesame oil, 1 tsp sugar, 1 tsp salt, 1/2 tsp white pepper and 1 tbsp cornstarch; mix until tacky and well combined, then chill 15 to 30 minutes so it firms up and is easier to wrap.

2. Fill and fold wontons: place a wonton wrapper on your palm, wet the edges with water, add about 1 teaspoon of filling, fold and seal tightly (for rounds fold in half then bring corners together, for squares fold into a triangle or purse); keep finished wontons covered with a damp towel so they dont dry out.

3. Build the broth: in a large pot pour 6 cups low sodium chicken stock and 2 cups water, add the 2 inch sliced ginger, 2 smashed garlic cloves and 1 tbsp soy sauce; bring to a gentle simmer and let it infuse 10 to 15 minutes for good flavor.

4. Optional – quick homemade chili oil: heat 1 cup neutral oil with 1 tbsp Sichuan peppercorns, 2 star anise, 1 small cinnamon stick, 2 cloves garlic and a small piece ginger until fragrant (don’t burn), remove from heat and pour over 1/4 cup crushed red pepper flakes in a heatproof bowl, let cool and strain or leave bits in; use 3 tbsp of this or storebought chili oil for the soup.

5. Skim broth and remove the big ginger slices and smashed garlic if you like a clear bowl, or leave them for more punch; if you want a touch of numbing spice stir in 1 tsp toasted lightly crushed Sichuan peppercorns now (optional).

6. Add the chopped 2 cups baby bok choy or napa cabbage to the simmering broth and cook until bright and just tender, about 1 to 2 minutes.

7. Cook the wontons in the simmering broth: add them in batches so they have room, simmer gently (not a rolling boil) until wrappers turn translucent and filling is cooked, about 4 to 5 minutes; stir gently so they dont stick to the bottom.

8. Finish and serve: stir 3 tbsp chili oil and 1 tbsp black or rice vinegar into the broth, taste and adjust with extra salt or white pepper; ladle wontons and broth into bowls, garnish with the 3 sliced scallions, 1/4 cup chopped cilantro, 1 tbsp toasted sesame seeds and sliced fresh red chilies if you like it hotter; sprinkle a bit more crushed Sichuan peppercorns for extra zing if using.

Equipment Needed

1. large stockpot (6 to 8 qt) for the broth and to cook wontons
2. medium mixing bowl for the filling
3. cutting board
4. sharp chef’s knife for chopping ginger, scallions and shrimp
5. measuring spoons and 1 cup measuring cup
6. small bowl or ramekin of water to moisten wonton edges
7. baking sheet or tray plus a damp towel to keep finished wontons from drying out
8. slotted spoon or spider for lifting wontons out of the pot
9. ladle for serving bowls of soup
10. fine mesh strainer or skimmer to remove ginger, garlic and skim the broth

FAQ

Q: Can I make the filling or wontons ahead of time?

A: Yes. You can mix the filling a day ahead and keep it covered in the fridge, it actually firms up and tastes better. If you want to freeze, assemble the wontons on a baking sheet, freeze till solid then transfer to a bag for up to 1 month. Cook from frozen and add 1 to 2 extra minutes to the boiling time. Dont forget to keep unused wrappers under a damp towel so they dont dry out.

Q: The recipe calls for shrimp, but it says optional. How do I handle that?

A: If you use shrimp chop it very fine and keep it cold before mixing so the texture stays tender. You can omit shrimp and just use all pork, or swap with finely chopped mushrooms or tofu for a different texture. If allergic to shellfish, leave it out and add a tsp more soy and a splash of sesame oil for umami.

Q: Any tips for wrapping wontons so they dont fall apart?

A: Use a little water to seal the edges, press out all air pockets, and make a tight seal. For square wrappers fold into a triangle, for round ones pleat one side toward the center and press. Keep wrappers covered with a damp cloth while you work and avoid overfilling. A small dab of cornstarch-water on the edge works like glue if needed.

Q: How do I control the spice level without killing flavor?

A: Start with 1 to 2 tbsp chili oil in the broth and taste, you can always add more at the table. Use the toasted Sichuan peppercorns sparingly if you want the numbing kick. If broth gets too hot, a splash of black vinegar or a pinch of sugar helps mellow it out without losing depth.

Q: Can I make this vegetarian?

A: Yes. Replace ground pork and shrimp with finely chopped shiitake mushrooms plus firm tofu (pressed and crumbled) and use vegetable stock instead of chicken. Add extra soy and a little mushroom powder or miso for deeper umami. Cook the soup exactly the same way.

Q: How should I store and reheat leftovers?

A: Store broth and cooked wontons separately if possible for 2 to 3 days. Reheat by simmering gently so wontons dont break up. If frozen, thaw in fridge overnight or cook from frozen and add a couple minutes to the simmer time. Avoid microwaving for long or wonton wrappers get gummy.

Authentic Spicy Dumpling Soup Recipe Substitutions and Variations

Ground pork
- Ground chicken or turkey, same ratio, cooks a bit leaner and milder.
- Finely chopped shiitake mushrooms plus silken tofu, for a pork free but still juicy filling.
- Plant based ground (eg Beyond or textured soy), drain excess moisture before using.
Shaoxing wine
- Dry sherry, 1:1 swap, most home cooks use this.
- Mirin plus a splash of soy sauce, gives sweet umami if you dont have Shaoxing.
- Rice vinegar with a pinch of sugar, use less and taste as you go to avoid too much tang.
Chicken stock
- Vegetable stock, same volume, keeps the soup vegetarian friendly.
- Mushroom broth or concentrated mushroom bouillon, for extra umami and depth.
- Water plus 1 low sodium bouillon cube or paste, quick substitute when youre in a pinch.
Chili oil
- Chili crisp, same heat but with crunchy garlic bits for texture.
- Sambal oelek or gochujang mixed with a little neutral oil, gives fresh chili flavor and body.
- Sriracha blended with toasted sesame oil, milder and slightly sweet if you want less heat.

Pro Tips

– Chill the filling longer than you think. A cold, tacky filling sticks together better and wonton wrappers wont split as you fold, plus it slices down on leakage while cooking. If it still feels loose throw it back in the fridge 10 more minutes.

– Keep your work area damp but not soggy. Lay finished wontons on a lightly floured or cornstarch-dusted tray and cover with a damp towel so edges dont dry and crack. Don’t overfill, press out air pockets when sealing, and wet the edges thinly or they wont hold.

– Simmer the broth gently and taste near the end. A rolling boil will make the stock cloudy and tear wrappers, and low-sodium stock plus little soy at the end lets you control salt better. If the soup tastes flat add a tiny splash of vinegar or another pinch of sugar to brighten it, then re-taste.

– Cook in small batches and check one wonton before serving them all. Shrimp centers will turn opaque faster than pork so adjust time, and if a wrapper starts to fall apart it usually means the temp was too aggressive or they were crowded. Trust your eyes not the clock, but about 4 to 5 minutes is the usual.