Try this spicy wonton soup then also check out more dumpling recipes such as our Chinese soup dumplings, easy Chinese dumplings and duck gyoza. For more light soups, try our miso soup, chicken noodle soup, hot and sour soup, tom yum soup and other soup recipes.


  • 20g dried shiitake mushrooms
  • 1 tbsp vegetable oil
  • 2 cloves, finely chopped garlic
  • a thumb-sized piece, finely chopped ginger
  • ground to make 2 tsp sichuan peppercorns
  • 750ml chicken stock
  • 5 tbsp (see notes below) chinkiang black vinegar
  • 2 tsp soft dark brown sugar
  • 2 tbsp (see notes below) chiu chow chilli oil
  • a handful of leaves, to serve coriander


  • 300g pork mince
  • a thumb-sized piece, finely chopped ginger
  • 2 cloves, finely chopped garlic
  • 2, finely chopped spring onions
  • 1 tsp cornflour
  • 1 tsp caster sugar
  • ½ tsp fine sea salt
  • 28 square dumpling or wonton wrappers
  • 1 tbsp toasted sesame oil


  • STEP 1

    To make the dumplings, tip the mince, ginger, garlic, spring onions, cornflour, sugar and salt into a bowl and mix really well. Put a heaped teaspoon of the mixture in the middle of a dumpling wrapper, then brush the outside of the wrapper with a little water. Bring the corners together, ensuring the wrapper is tight around the filling.

  • STEP 2

    For the broth, put the dried shiitakes into a small bowl and cover with just-boiled water.

  • STEP 3

    Heat the vegetable oil in a large pan and fry the garlic, ginger and sichuan pepper until fragrant. Pour in the chicken stock along with 4 tbsp of the black vinegar, the sugar and chilli oil, as well as the mushrooms and their liquid. Simmer gently for 20 minutes.

  • STEP 4

    Bring a large pan of lightly salted water to the boil and blanch the dumplings for 4-5 minutes or until cooked through. Drain really well and toss with 1 tbsp of sesame oil to stop them from sticking, then spoon into 4 bowls. Ladle in the broth, add a little more vinegar, and top with a few coriander leaves to serve.

Cook's notes

Need a hand? Check out our guide to Sichuan food here

Cold Szechuan Noodles Recipe


Adam Bush Chef Portrait
Adam BushDeputy food editor

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating