Hot & Sour Dumpling Soup Recipe for Chill Nights in 2025

There’s nothing better than a bowl of hot dumpling soup on a cold day. The warmth, the aroma, and those chewy dumplings floating in rich broth, it’s pure comfort.

This soup isn’t just food. It’s an experience. Every bite gives you soft dumplings, juicy filling, and a tangy broth that wakes up your taste buds. It’s the kind of meal that feels like a warm hug from the inside out.

Craving something cozy for a chilly night? This dumpling soup is perfect. It’s homemade, hearty, and full of flavor. And the best part? You can make it entirely from scratch, from the dough to the fragrant filling and spiced vinegar.

So grab your apron, roll up your sleeves, and let’s make a bowl of dumpling soup that’ll have everyone asking for seconds.

Why You’ll Love This Dumpling Soup

There’s something irresistibly heartwarming about a bowl of hot and sour dumpling soup. It’s not just about eating; it’s about experiencing layers of flavor, texture, and aroma that make every bite memorable. Here’s why you’ll instantly fall in love with this recipe:

• Homemade goodness: You’re not just heating something from a package. You’re crafting everything from scratch. From the chewy, springy dumpling wrappers to the flavorful beef-fennel filling and tangy vinegar broth, each step builds depth and authenticity.
• Authentic Chinese flavor: This recipe follows the traditional northern Chinese technique of making dumplings (jiaozi), emphasizing texture and balance. You’ll taste the difference between homemade dough and store-bought wrappers, the firmness, the elasticity, the bite that holds up in boiling broth.
• A bold balance of flavors: The soup combines the richness of beef, the herbal aroma of fennel, and the punch of chili oil with the tang of aged black vinegar. The result is a dish that’s spicy, savory, slightly sweet, and perfectly sour all at once.
• Comfort in every spoonful: Each dumpling bursts with juicy filling, wrapped in silky dough and swimming in an intensely flavored broth that soothes like a warm blanket. It’s the kind of soup that makes you sigh with satisfaction after every bite.
• Customizable and versatile: Whether you prefer beef, chicken, or a vegetarian version, this dumpling soup adapts easily. You can adjust the spice, sourness, or richness to match your mood or the season.

Ingredients Overview

Category	Ingredients	Details / Notes
For the Dumpling Wrappers	Dumpling flour (or bread flour, 12% protein)	400g – gives elasticity and structure
	Room-temperature water	200g – adjust slightly as needed
	Salt	½ tsp – enhances flavor and strengthens gluten
For the Beef & Fennel Filling	Ground beef	450g (1 lb) – rich and juicy protein base
	Fresh fennel leaves	2–3 cups (80g) – adds light licorice aroma
	Scallions	2, finely chopped – builds aromatic foundation
	Cooking oil	2 tbsp – for sautéing aromatics
	Five-spice powder	½ tsp – traditional Chinese blend for depth
	Soy sauce	1½ tbsp – adds saltiness and umami
	Oyster sauce	1½ tbsp – enriches meat flavor
	Water or beef stock	¼ cup – helps keep filling juicy
	Salt	½ tsp – to balance flavors
	Black pepper	To taste – for mild heat
	Egg	1 – binds and adds richness
For the Spiced Vinegar	Chinese aged black vinegar	1½ cups – primary source of tang
	Water	½ cup – to dilute sharpness
	Brown sugar	1½ tbsp – balances acidity
	Fennel seeds	½ tsp – adds aromatic sweetness
	Sichuan peppercorns	1 tsp – mild numbing spice
	Cloves	3 pieces – warm spice tone
	Cinnamon stick	Small piece, broken – earthy sweetness.
	Star anise	1 piece, broken – licorice aroma
	Bay leaf	1 piece – deepens flavor
	Garlic	2 cloves, crushed – pungent aroma
	Dried red chilies (optional)	2 pieces – for heat
For the Soup Assembly	Dried baby shrimp	2 tbsp – umami boost
	Dried seaweed	2 tbsp – earthy marine flavor
	Soy sauce	2 tbsp – seasoning
	Spiced vinegar	3–4 tbsp – tangy base
	Beef or chicken fat (or butter)	1 tsp – adds richness
	Toasted sesame seeds	1 tbsp – nutty crunch
	Cilantro & scallions	As needed – fresh garnish
	Chili oil	3 tbsp – for heat and color
	Dumpling cooking water/beef stock	3 cups – soup base
	Salt	To taste – adjust seasoning

How to Make Dumpling Soup (Step-by-Step)

This homemade dumpling soup is the kind of dish that warms you from the inside out. The flavors are deep, the process is therapeutic, and the result is a bowl of cozy, nourishing goodness.

Let’s walk through it step by step, from making the dough to the final spoonful of rich, tangy broth.

Step 1: Make the Perfect Dumpling Dough

Great dumplings begin with great dough. While it’s tempting to grab a pack of store-bought wrappers, trust me, homemade dough makes all the difference in texture and flavor.

Start by dissolving ½ teaspoon of salt into 200 grams of room-temperature water. Slowly pour the salted water into 400 grams of dumpling flour (or bread flour with 12% protein), adding it in small batches. Stir it as you go. The goal is to hydrate the flour gradually and evenly.

Once the mixture starts to come together, use your hands to gather it into a dough. Don’t forget to scrape the bottom of the bowl to catch any dry bits.

Now, fair warning, dumpling dough is tough at first. It has a lower water content than regular bread dough, so don’t be alarmed if it feels dry and hard to knead. That’s totally normal.

Cover the dough with a towel or plastic wrap and let it rest for 20 minutes. This rest allows the flour to absorb the water thoroughly, making the dough much easier to knead.

After resting, knead the dough until smooth. You’ll notice it becoming more elastic and soft. In Chinese cooking, there’s a word called jing bao, which refers to a dumpling wrapper that has “bones,” a firm, springy texture that holds up during boiling.

💡 Pro tip: Repeat the knead-rest cycle 2–3 more times (rest for 20 minutes, then knead for 3–5 minutes) for the most elastic, chewy, and resilient dough. This step builds the gluten structure essential for sturdy wrappers.

Step 2: Prepare the Fragrant Fennel-Beef Filling

Now let’s talk filling, and this one’s a showstopper. Inspired by the flavors of northern China, this beef and fennel filling is aromatic, juicy, and loaded with character.

Start by focusing on your fennel. You’ll need 2–3 cups of fennel leaves, about 80 grams. Don’t use the bulb or stalk, just the feathery, light green fronds.

They carry a subtle, sweet aroma that pairs beautifully with beef. Wash them thoroughly, spin them dry, and finely dice them.

In a small saucepan, heat 2 tablespoons of oil and sauté 2 finely chopped scallions until fragrant. Stir in ½ teaspoon of five-spice powder for a deep, warm aroma. Once the mixture smells amazing, pour it over 450g of ground beef in a large mixing bowl.

Add the rest of your flavor builders:

• 1½ tablespoons soy sauce
• 1½ tablespoons oyster sauce
• ¼ cup water (or beef stock)
• ½ teaspoon salt
• Black pepper to taste
• 1 egg

Then stir everything in one direction. This technique helps the proteins bind together, creating a sticky, cohesive mixture.

Once it feels tacky and well-combined, give it a few firm slaps against the bowl. This step firms it up and helps the filling hold its shape during cooking.

Can’t find fennel? Try scallions, cilantro, or even shredded cabbage as a substitute.

Step 3: Brew the Soulful Spiced Vinegar

Now, let’s make the heart and soul of this dish: the spiced black vinegar soup base. This isn’t just seasoning, it’s where the magic happens.

In a small pot, combine:

• 1½ cups Chinese aged black vinegar
• ½ cup water
• 1½ tablespoons brown sugar
• ½ teaspoon fennel seeds
• 1 teaspoon Sichuan peppercorns
• 3 cloves
• 1 small cinnamon stick (broken)
• 1 star anise (broken)
• 1 bay leaf
• 2 crushed garlic cloves
• 2 dried red chilies (optional)

Stir everything together and bring it to a gentle simmer over low heat. Let it bubble quietly for about 15 minutes. You want the firm acidity of the vinegar to mellow out while the spices release their flavors.

After simmering, reduce the liquid by about 30%. You don’t need to be exact, just eyeball it. Strain out the solids and pour the finished spiced vinegar into a clean jar. It’s rich, tangy, aromatic, and shelf-stable in the fridge for a couple of months.

Step 4: Shape the Dumplings

Ready to shape some dumplings? Let’s roll!

Dust your surface with flour. Flatten the rested dough into a rectangle and cut it into thick strips. Then slice those into thumb-sized chunks about 11–12 grams each.

Roll each chunk into a small circle, keeping the center slightly thicker than the edges. You’re aiming for a wrapper about 8 cm in diameter.

Spoon a small amount of filling into the center. Then use your thumbs and forefingers to fold the wrapper in half and pinch the edges shut tightly. That’s it! You’ll get a chubby dumpling with a cute little belly.

Cover your finished dumplings with plastic wrap while you keep rolling to prevent drying. This recipe yields about 60–65 dumplings, enough for six generous servings.

Step 5: Cook the Dumplings to Perfection

You’ve worked hard, let’s not mess up the cooking step!

Bring a large pot of water to a rolling boil. Add a dash of oil and gently drop in 10–15 dumplings (don’t overcrowd the pot). Stir gently to prevent them from sticking.

Here’s a classic Chinese trick:

• Once the dumplings float to the top, pour in ½ cup of cold water.
• Let the pot come back to a boil.
• Repeat the cold water step two more times.

This “three-boil method” ensures your dumplings are cooked all the way through without bursting.

Once they float after the third boil, they’re done! Turn off the heat and scoop them out gently with a slotted spoon.

Step 6: Assemble the Ultimate Dumpling Soup

Now for the best part, building your soup bowl.

In a large serving bowl, add:

• 2 tbsp dried baby shrimp
• 2 tbsp dried seaweed
• 1 tbsp toasted sesame seeds
• 2 tbsp soy sauce
• 3–4 tbsp spiced vinegar (from Step 3)
• 1 tsp beef or chicken fat (or butter)
• A generous handful of diced scallions and cilantro

Ladle in about 3 cups of hot dumpling water (or beef stock if you want a stronger broth). Add a pinch of salt if needed. Stir everything so the fat melts into the soup.

Drop in your cooked dumplings and drizzle over 2–3 tablespoons of chili oil for that signature spicy kick.

Top with more scallions, cilantro, and a few extra sesame seeds for good measure.

Step 7: Taste, Sip, and Savor

Take a deep breath and soak in that aroma. It’s tangy, spicy, herby, and rich. The broth is bold yet balanced. The dumplings are tender, juicy, and perfectly seasoned.

Each spoonful is a dance of textures and flavors. The soup hits you first with warmth, then tang, followed by gentle heat from the chili oil. The fennel in the dumpling adds a sweet, floral twist, while the beef makes it hearty.

And the best part? No dipping sauce needed, everything is built right into the bowl.

This is not just dumpling soup. It’s tradition, technique, and comfort wrapped into one unforgettable meal.

Expert Tips for the Best Dumpling Soup

Making dumpling soup from scratch may sound intimidating, but once you understand a few insider tricks, it becomes surprisingly simple and incredibly rewarding.

These five expert tips will help you achieve that restaurant-level flavor and texture every single time.

1. Use high-protein flour for your dough. Dumpling wrappers need structure. High-protein (around 12%) flour builds stronger gluten strands, giving the dough elasticity and a beautiful chew. This ensures the wrappers stay firm and bouncy even after boiling in soup.
2. Rest the dough multiple times. Don’t rush it. Resting the dough allows the gluten to relax, making it easier to roll and less likely to tear. Alternate kneading and resting two or three times for the best texture.
3. Control your moisture levels. When preparing the filling, don’t let it get too wet. The water or broth should just make it sticky, not soupy. A balanced filling holds together well and stays juicy inside the wrapper.
4. Boil smartly — don’t overcook. The “three-boil method” (adding cold water three times) is the golden rule. It ensures the filling cooks through without breaking the dough or turning mushy.
5. Taste and tweak the broth before serving. Before adding dumplings, always taste your soup base. Adjust vinegar for tang, chili oil for heat, and salt for balance. A perfectly tuned broth ties everything together beautifully.

These minor but crucial adjustments make a world of difference turning a simple dumpling soup into a dish you’ll crave over and over again.

Flavor Variations to Try

Variation	Main Ingredients	Flavor Profile & Notes
Classic Beef & Fennel	Ground beef, fennel leaves, soy sauce, five-spice	Rich, aromatic, and deeply savory with a hint of licorice from fennel.
Pork & Cabbage Dumplings	Ground pork, napa cabbage, ginger, garlic	Mild, juicy, and perfect for those who prefer a subtle, comforting taste.
Chicken & Ginger Dumplings	Ground chicken, ginger, scallions, sesame oil	Light and refreshing with a clean, fragrant broth. Great for lean protein lovers.
Shrimp & Chive Dumplings	Minced shrimp, Chinese chives, soy sauce	Delicate and slightly sweet, it is a favorite among seafood enthusiasts.
Vegetarian Delight	Tofu, mushrooms, carrots, napa cabbage	Earthy and wholesome, perfect for a plant-based take on traditional dumplings.
Spicy Sichuan-Style Dumplings	Ground pork or chicken, chili paste, Sichuan peppercorn	Bold, fiery, and tingling, ideal for spice lovers who enjoy a kick.
Lamb & Cilantro Filling	Ground lamb, cilantro, cumin, garlic	Hearty and fragrant, bringing a Middle Eastern twist to a classic Chinese dish.

Pairing Ideas

A bowl of hot and sour dumpling soup is a complete meal on its own, but pairing it thoughtfully can elevate the entire dining experience.

Whether you’re setting the table for a family dinner or cozying up for a solo night in, these side ideas complement the soup perfectly.

• Steamed Jasmine Rice: A small bowl of soft, fragrant rice balances the soup’s bold tang and heat. It also helps absorb that rich, spiced broth for a more filling meal.
• Chinese Pickled Vegetables: Crisp and tangy pickles cut through the richness of the dumplings, adding a refreshing crunch and balancing the flavors.
• Simple Stir-Fried Greens: Think bok choy, spinach, or Chinese broccoli sautéed with garlic. Their earthy bitterness contrasts beautifully with the soup’s savory warmth.
• Spring Rolls or Scallion Pancakes: Crispy textures pair wonderfully with the silky dumplings and create an irresistible contrast in each bite.
• Green Tea or Jasmine Tea: Finish your meal with a warm, cleansing tea to balance the heaviness of the broth and reset your palate.

Final Thoughts

There’s something truly special about a bowl of homemade dumpling soup. It’s not just food, it’s comfort, patience, and care all wrapped up in silky dough and steeped in a broth that sings with flavor.

From the chewy handmade wrappers to the rich, spiced vinegar base, every step adds love to the process and warmth to your table.

Whether you’re making this for a family dinner, a cozy night in, or simply because your soul craves something nurturing, this soup delivers on every level: flavor, texture, and heart. One spoonful, and you’ll understand why it’s been loved for generations.

More Cozy Soups to Try

If this recipe warmed your heart (and your kitchen), here are a few more soups you’ll love trying next:

• 🥦 Creamy Broccoli Cheddar Soup Recipe for Families
  A smooth and velvety soup loaded with tender broccoli and rich cheddar, perfect for family dinners and chilly nights.
• 🍅 Homemade Roasted Tomato Soup Recipe in 45 Min
  Made with slow-roasted tomatoes, garlic, and herbs for that deep, comforting flavor, ready in under an hour.
• 🌮 10-Min Prep Chicken Taco Soup Recipe for Cozy Nights
  A hearty, high-protein soup bursting with taco spices, shredded chicken, and all the cozy vibes you need for fall evenings.