A bowl filled with dumplings in a broth

Spicy wonton soup

  • serves 4
  • Easy

This hot and sour broth epitomises Sichuan cooking – spicy, sour and packed full of umami. All the better with delicate little wonton dumplings soaking up the broth


Try this spicy wonton soup then also check out more dumpling recipes such as our Chinese soup dumplings, easy Chinese dumplings and duck gyoza.



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


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


  • 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

Nutritional Information

  • Kcals 388
  • Fat 17.3g
  • Saturates 4.2g
  • Carbs 32g
  • Sugars 6.7g
  • Fibre 2g
  • Protein 25.2g
  • Salt 2.6g