Dragon's Breath Dumpling Soup

Elle Cresswell

Comfort meets bold Asian-inspired flavours in this luxurious spicy dumpling soup. Tender handmade-style dumplings float in a rich, slow-simmered broth infused with Szechuan pepper, garlic, ginger and warming spices, while vibrant greens add freshness to every mouthful. Rich, aromatic and wonderfully warming, it's the ultimate bowl for lovers of spice.

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Prep Time 30

Cook Time 25

Total Time 55

Servings: 4 bowls

Course: Appetizer

Cuisine: Chinese

Calories: 450

Ingredients Method Notes

Ingredients

For the Aromatic Szechuan Broth

1.4 litres chicken or vegetable stock
45 ml light soy sauce
30 ml rice vinegar
30 g chilli garlic sauce adjust to your preferred spice level
2 g Szechuan peppercorns lightly toasted and finely ground
25 g fresh ginger finely grated
3 garlic cloves approximately 12g, minced
15 ml toasted sesame oil
5 g caster sugar
8 g cornflour
30 ml cold water to make a slurry

For the Dumplings

24 frozen pork or vegetable dumplings approximately 500–600g

To Finish

300 g pak choi roughly chopped
3 spring onions approximately 45g, finely sliced
15 g fresh coriander roughly chopped
15 ml chilli oil for drizzling (optional)
10 g toasted sesame seeds for garnish (optional)
1 lime cut into wedges, to serve (optional)

Method

Create the Flavour Base

Heat the toasted sesame oil in a large saucepan or Dutch oven over a medium heat. Add the grated ginger, minced garlic and ground Szechuan peppercorns, cooking gently for 1–2 minutes until fragrant. Stir continuously to prevent the garlic from colouring too quickly.

Build the Broth

Pour in the stock, then add the soy sauce, rice vinegar, chilli garlic sauce and caster sugar. Stir well until everything is fully combined and bring the broth to a gentle simmer.

Develop the Flavours

Reduce the heat to low, cover with a lid and leave the broth to simmer for 10–15 minutes. This allows the aromatics and spices to infuse, creating a rich, deeply savoury base.

Cook the Dumplings

Increase the heat slightly until the broth is gently bubbling, then carefully add the frozen dumplings. Cook for 5–8 minutes, or according to the packet instructions, until the dumplings are tender, piping hot and floating on the surface. If necessary, cook them in batches to avoid overcrowding.

Add the Greens

Stir in the chopped pak choi and cook for 2–3 minutes until just wilted while still retaining a little bite. In a small bowl, whisk together the cornflour and cold water to form a smooth slurry, then slowly stir it into the soup. Continue cooking for 1–2 minutes until the broth thickens slightly to a silky consistency.

Garnish and Serve

Divide the dumplings and broth between warmed serving bowls. Finish with a generous scattering of sliced spring onions and fresh coriander, then drizzle with chilli oil for an extra layer of warmth and richness. Serve immediately while steaming hot.

Notes

For a vegetarian version, simply use a good-quality vegetable stock and your favourite vegetable dumplings.
Control the heat by adjusting the amount of chilli garlic sauce and chilli oil to suit your taste.
Szechuan peppercorns create the signature málà sensation—a distinctive combination of warming spice and gentle tongue-tingling numbness. While the soup is still delicious without them, they add authentic depth and complexity.
Use a rich, low-salt stock where possible, allowing you to balance the seasoning more precisely.
Avoid overcooking the dumplings, as the wrappers can become soft and split if left simmering for too long.
Add the pak choi right at the end so it stays vibrant, crisp and full of fresh flavour.
Finish each bowl with a drizzle of chilli oil, fresh coriander and spring onions just before serving for maximum freshness and aroma.