If you’re a lover of spicy (perhaps fiery) Asian dishes and soups alike, you’ve just met your new best friend. When my partner Richard and I were visiting my friend Drew in Vancouver in 2019, he took us to this amazing dumpling house that’s since closed. They had the most AMAZING spicy dumpling soup there and I still talk about it. Perfect for those chilly months, this soup also clears up your sinuses! Now, this is definitely a spicier soup BUT in Jeff’s Tips in the recipe card below, I specify how to cut down on it or omit it completely (as well as a few other key tips you’ll want to pay attention to).
Instant Pot Spicy Dumpling Soup
If you're a lover of spicy (perhaps fiery) Asian dishes and soups alike, you've just met your new best friend. When my partner Richard and I were visiting my friend Drew in Vancouver in 2019, he took us to this amazing dumpling house that's since closed. They had the most AMAZING spicy dumpling soup there and I still talk about it. Perfect for those chilly months, this soup also clears up your sinuses! Now, this is definitely a spicier soup BUT in Jeff's Tips, I specify how to cut down on it or omit it completely (as well as a few other key tips you'll want to pay attention to).
- 1/2 cup chili oil, divided (see Jeff's Tips)
- 5-10 ounces sliced shiitake mushrooms (you can also use up to 1 pound of sliced white or baby bella mushrooms. See Jeff’s Tips if you don’t do mushrooms)
- 1 tablespoon ginger, minced or crushed (I use Squeeze Ginger)
- 1/4 cup rice vinegar
- 6 cups vegetable broth (see Jeff's Tips)
- 1/4 cup soy sauce (I use low-sodium), tamari or coconut aminos
- 1 teaspoon white pepper (optional)
- 1 (16-ounce) can bamboo shoots, drained (optional)
- 1 - 1 1/2 pounds frozen wontons, dumplings (or "potstickers") with fillings your choice (you can find these in the frozen section at most markets, Asian markets or Costco - I like to use a mini size but any size will do. See Jeff's Tips)
- 8-10 ounces baby spinach
- 3 tablespoons cornstarch + 3 tablespoons cold water (See Jeff's Tips)
- 1/3 cup chili garlic sauce OR sriracha (both are usually in the same section of your market)
- 2 tablespoons sesame oil
- 2 tablespoons hoisin sauce
- 1 bunch scallions, sliced and divided
- 2 tablespoons sesame seeds (I used half black and half regular)
- Add 1/4 cup of the chili oil to the Instant Pot. Hit Sauté and Adjust so it's on the More or High Setting. After 3 minutes of heating, add the mushrooms and ginger and sauté for 3 minutes.
- Add the rice vinegar and be sure to deglaze all the sticky browned bits caused by the mushrooms. Follow with the broth, soy sauce, white pepper (if using), bamboo shoots (if using) and frozen wontons or dumplings (See Jeff's Tips). Top with the spinach but do not stir. Secure the lid, hit Cancel and then hit Pressure Cook or Manual at High Pressure for 1 minute. Quick release when done.
- Meanwhile, mix together the cornstarch and water to form a slurry. Hit Cancel followed by Sauté and Adjust so it's on the More or High Setting. Once bubbling, stir in the slurry for 30 seconds and then kill the heat. The soup will have thickened-up nicely.
- Stir in the remaining 1/4 cup of chili oil, chili garlic sauce (or sriracha), sesame oil, hoisin sauce, scallions and sesame seeds.
- Ladle into bowls and top with more sesame seeds and scallions, if desired.
NOTE: READ JEFF'S TIPS BEFORE BEGINNING THIS RECIPE FOR SPICE ADJUSTMENTS!
This recipe, as written, is going to give you a 7-8 out of 10 in terms of spice factor. It is a pretty serious soup and will be the perfect remedy to a cold night or spicy craving! But since that's not everyone's bag, I've provided some options to make this friendly for all!
- If you don't want this soup spicy at all, leave out the chili oil, white pepper and chili garlic sauce. Instead, up the sesame oil to 6 tablespoons total. Add 4 tablespoons in Step 1 while sautéing the mushrooms and then add the remaining 2 tablespoons in Step 4.
- If you still want the soup spicy but prefer it less spicy, we'll reduce the chili oil and chili garlic sauce (or sriracha). Follow Steps 1 and 2 as is but taste the soup after it's done in Step 2. If you feel you want more spice but also have it not be super intense, start with 1 additional tablespoon of the chili oil and 1 tablespoon of the chili garlic sauce (or sriracha). From there, you can continue to add more of each spice by the tablespoon.
- If you don’t want mushrooms, just leave them out. Skip Step 1 and add the first 1/4 cup of chili oil along with the ginger and rice vinegar in Step 2 with the broth (or, if you don't want it spicy, omit the chili oil, white pepper and chili garlic sauce or sriracha - or follow the previous tip for it to just be less spicy).
- The 3:3 cornstarch slurry makes for a nice, thick soup as written. But should you wish it to be thinner, you can start with 1-2 tablespoons of a slurry instead.
- The longer the dumplings/wontons sit in the soup, the more they'll absorb the broth. This won't be an issue if serving the full pot at once. But if you plan on having leftovers, you can always add 1-2 cups more vegetable broth when reheating as well as adding additional chili oil and/or chili garlic sauce to compensate for the additional liquid. To that point, you can also have more control of your broth absorption by adding the exact amount of wontons/dumplings you wish to eat right away and having them bubble with the slurry in Step 3 for about 5 minutes until they're cooked. From there, store the remaining wonton/dumpling-free soup as is for leftovers with no worries about absorption! NOTE: Dumplings or "potstickers" (I hate that term by the way) tend to have thicker skins than wontons and remain pretty firm under pressure. Therefore, if using wontons instead of dumplings, they will likely be quite soft, delicate and melt-in-your-mouth if pressure cooked as written. If you prefer your wontons firmer and more al dente, waiting until adding them in Step 3 for 5 minutes will ensure this. Of course, you can also just boil or pan-fry them in some oil of your choice separately and add them to the soup at the end (if you don't mind the extra pan and work).
oh my looks so yummy!! making this weekend and also shared recipe with daughter in law. Never heard of the squeeze ginger so picking that up ASAP.
Hi Jeffrey – As of Nov 2 there’s no video linked to this recipe. Making it tonight for the second time. Yummmm! And Pheeeew! Love it. Thanks!
I think it’s there now!
My niece made this and it was wonderful!
I have to say that I seriously appreciate these notes. It looked good until I read the description. Now I am anxious to try it!
Always trust my recipes 😉
Melissa L Lenhardt
This soup was outstanding. We love spice and even though we skipped the chili oil it was still a bit too spicy. We used the white pepper and added a 1/4 a cup of the chili garlic sauce and it was still too spicy. Next time we will use a tbsp and taste it. I made my own Hoison sauce with PB sesame oil soy sauce and added a tip of miso soup starter. This was a fantastic broth OMG it’s a great soup and you can switch up the dumplings to what you want anytime. Well done Jeffret you did it again.
Yay!!! I’m SO glad you enjoyed!
Whew boy! This was spicy spicy spicy! I used half the chili oil and about full amount of chili paste, and it was fire! I have a high spice tolerance too! Super flavorful and easy to make. Will definitely make again, just with less chili paste. Love those mini wontons from Costco for this!
This reminds me of Hot and Sour soup. looking fwd to making. Appreciate the tips to regulate the heat.
I am making my grocery list for this spicy soup. I do not have sesame oil is it OK to delete or substitute that with something else. I don’t use a lot of sesame oil or the seeds so I feel that they all just sit in my cabinet and not get used. not fond of sesame seeds as well will this make a difference in the flavor.
Charla – you don’t need the sesame oil at all! I always have it on hand and didn’t even add it just to cut down on using so much oil and it was still sooo good!
how do I change this so I can make this stove top?
I suggest getting an Instant Pot 😉
I made this last night. Very tasty and very quick recipe. Thank you!
made the soup today. Yes, on Christmas. I know, but living in Buffalo NY and being snowed in it is a perfect soup to have.
I made this tonight and it was a huge hit with my hubby who is feeling under the weather. This is definitely a keeper for our soup rotations!!!!
Outstanding, LOVED it. I made it twice. The second time I pan fried the Won Tons, to make them more crisp and added to the soup when I was ready to eat. I like it this way since the first time the Won Tons became TOO mushy for me when I cooked them with the soup.
Made this soup tonight and it was fabulous! Definitely spicy! I backed off on the 2nd round of chili oil, but still added the garlic Chile oil. Flavor was so good. Figure if it was too hot I would stir in a little coconut cream! Do you have nutrition details for this?
Thank you for this recipe It was perfect for a cold Canadian Winter day
I made it exactly to the recipe suggestions. Perfect Spicy heat
Listen, I like spicy food so I followed this recipe as outlined. While making it I had to open all the windows in the house because the chili oil was so overwhelming. When completed, I tried to eat a bowl but ended up throwing the whole pot away. It was way, way too spicy. My wife and kids couldn’t stop coughing hours after I threw it away. I’d suggest using sesame oil instead.
Ah -I’m sorry to hear that but you were most definitely warned. It’s a shame you didn’t fully read the recipe on how to make it less spicy as this definitely could have been prevented.
Delicious and PERFECT on a cold winter’s day! Thank you for creating so many scrumptious recipes…haven’t found one I haven’t loved yet!
Amanda J Singleton
If I wanted to make less, say 4 cups of broth instead of 6 (we’re only 2 and not big fans of leftovers), would you recommend reducing the spicy elements by the same ratio, or by even more?
Yup! Reduce the spice ratio to the broth ratio!
This soup is amazing! Your recipes/cookbooks are my cooking bible! Obsessed with the Instant Pot.
So glad you enjoyed it!
I’m dying to try this as it sounds delicious!! I know it said to just leave the mushrooms out if one doesn’t do mushrooms (and I definitely don’t to mushrooms), but I’d there a different veggie that would work well instead?
Any you like 🙂
Don’t like spinach can I use cabbage instead? Any other suggestions?
I made it. I love it. I left out the final 1/4 of Chili oil. It was still plenty spicy enough. In retrospect, I worry more chili oil might mask the wonderful flavor. I found out I did not have any Chili Garlic Oil. I substituted Chili with Black Bean Oil and 1/2 tbsp. of Minced Garlic. That worked wonderfully. 5 Stars!!
Saw this recipe shared on a soup fb group and saved it to my Pinterest. I don’t have an instant pot but after reading the directions a few times and being familiar with a kitchen I figured I could get nearly the same result in a pot on the stovetop. I left out all the spicy ingredients and then we added siracha to our own bowls at the end. This is so good! I did two drops of siracha and that was enough heat for me because I’m a spice wimp!
Just made this—it’s really great! Very spicy but just perfect for a cold winter night. Another winner!!
Terrific! Definitely one of my faves!
Michael Jordan is the 🐐 of basketball, this recipe is the 🐐of spicy soups!
This comment is everything. Especially coming from someone named Jordan.
Can you use chicken broth? not a big fan of veggie broth
Made this last night and it was very good. My husband loves spice, but I can’t handle too much. I used Jeffrey’s tips for the milder version and was able to add more heat in step 3. My husband added extra Siracha to his. I wonder if anyone has ever tried this broth with like ramen and ground pork instead of the wontons?
So glad you enjoyed!
Holy-moly – AMAZING! I don’t have a pressure cooker and so cooked on the stove – AMAZING! My husband had 4 full bowls. Used chicken broth because that’s what I had. This is a keeper!
SO good, right?!
I made this tonight and the flavors were so on point! However for some reason my instant pot never came to pressure so the wontons were overcooked. Definitely will make again once I figure out what is up with my pot!
Make sure your sealing ring/gasket is in there!