Mala Soup Dumplings (Xiao Long Bao in Spicy Mala Broth)

Mala Soup Dumplings (Xiao Long Bao in Spicy Mala Broth)

from ivyskitchn.com
Dinner
15 min
198 kcal / serving

These mala soup dumplings (aka xiao long bao in spicy mala broth) combine the cozy comfort of soup dumplings with the numbing, aromatic heat of Sichuan hot pot. Made in a sizzling Korean stone pot (dolsot) or any small saucepan, this quick 15-minute recipe transforms frozen soup dumplings into a bubbling, restaurant-worthy meal topped with chili crisp, green onion, and sesame seeds.

Ingredients

  • 8frozen soup dumplings (adjust per bowl size)
  • ¼square mala hot-pot base (adjust to taste)
  • ¾ cupchicken broth (or more as needed)
  • optional: napa cabbage (bok choy, spinach, enoki mushrooms, wood ear, shiitake mushrooms, tofu cubes, fish balls)
  • garnish: green onion (cilantro, sesame seeds, chili crisp)

Directions

  1. 1

    Preheat your stone pot (dolsot) or small saucepan for 1–2 minutes.

  2. 2

    Add chicken broth and mala base; stir until dissolved.

  3. 3

    Add optional vegetables or tofu and simmer 2–3 minutes.

  4. 4

    Gently place dumplings in broth; cover and steam-simmer 6–8 minutes.

  5. 5

    Garnish with green onion, cilantro, sesame seeds, and chili crisp. Serve hot.