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15-Minute Chilli Oil Dumpling Soup

A bag of frozen dumplings and a few pantry jars make one of the best quick dinners going. This soup is savoury, tangy and spicy, and it takes about as long as the dumplings take to cook.

Stock gets seasoned with soy sauce, garlic and ginger, then each bowl gets a splash of black vinegar, sesame oil and chilli oil or chilli crisp. Greens go in for the last minute.

Any frozen dumplings or wontons work. Pork and chive, prawn or vegetable are all great.

Servings
2
Prep Time
5
mins
Cook Time
10
mins
Ingredients
11
Total Time
15
mins

Pantry bits

Soy Sauce
Soy Sauce
Black vinegar
Black vinegar
Sesame oil
Sesame oil
Chili Crisp
Chili Crisp

Ingredients

  • 4 cups (1L) chicken or vegetable stock
  • 2 garlic cloves, finely grated
  • 2cm piece ginger, finely grated
  • 1 1/2 tbsp soy sauce
  • 20 frozen dumplings or wontons
  • 2 baby bok choy, quartered
  • 1 tbsp Chinese black vinegar
  • 1 tsp sesame oil
  • 1-2 tbsp chilli oil or chilli crisp
  • 2 spring onions, thinly sliced
  • Coriander and toasted sesame seeds, to serve

Instructions

  1. Bring the stock, garlic, ginger and soy sauce to the boil in a large saucepan.
  2. Add the frozen dumplings and simmer gently following the packet time, usually 6-8 minutes, until they float and are cooked through.
  3. Add the bok choy for the last minute.
  4. Divide the black vinegar and sesame oil between two bowls, then ladle in the dumplings, bok choy and broth.
  5. Spoon over chilli oil and top with spring onion, coriander and sesame seeds.

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