Szechuan-Style Spicy Dumpling Soup
35 minServes 4
A fragrant Szechuan broth infused with peppercorns, chili oil, and aromatics, served with dumplings and tender greens.
| prepToast and crush Szechuan peppercorns | ||||||||
| prepMince garlic and ginger | ||||||||
| prepSlice green onions, separating white and green parts | ||||||||
| 1.4 L low-sodium chicken broth | Sauté white onion parts, garlic, ginger, peppercorns 2–3 min | Add soy sauce, vinegar, sesame oil, chili oil, gochujang | Pour in broth, simmer 10–15 min | Drop in frozen dumplings, simmer 5–7 min until float | Stir in spinach & mushrooms, cook 2–3 min | Stir in cooked noodles if using | Ladle into bowls, top with green onion & sesame seeds | |
| 1 tablespoon Szechuan peppercorns, lightly toasted and crushed | Toast & crush peppercorns, mince aromatics | |||||||
| 1 tablespoon chili oil, plus more for garnish | ||||||||
| 1 tablespoon soy sauce | ||||||||
| 1 tablespoon black vinegar | ||||||||
| 2 teaspoons sesame oil | ||||||||
| 3 cloves garlic, minced | ||||||||
| 1-inch piece ginger, peeled and minced | ||||||||
| 2 green onions, white parts sliced | ||||||||
| 1 tablespoon gochujang (optional) | ||||||||
| Salt to taste | ||||||||
| 18–20 frozen dumplings | ||||||||
| A handful baby spinach or bok choy | ||||||||
| 100 g sliced mushrooms (shiitake or button) | ||||||||
| Cooked noodles (optional) | ||||||||
| 2 green onions, green parts sliced | ||||||||
| Toasted sesame seeds for garnish | ||||||||
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.