Creamy Gochujang Soup Dumplings

This cozy, slightly spicy bowl is where chewy dumplings meet a rich, creamy gochujang-spiked broth — think ramen-adjacent comfort food but with dumplings stealing the show. It’s salty, tangy, and just messy enough to feel like a hug. If you like a lift of fermented chili paste with a silky finish and plump little pockets of filling, you’ll want this in your rotation.

My husband is obsessed with these. He’ll inhale two bowls and then hover over the pot like a sad, impatient raccoon waiting for scraps. Our toddler has learned to point at the steam and say “dum-dum” with reverence. I started making this because I wanted something quick on weeknights that still felt special, and now it’s one of those meals that marks a normal, chaotic evening as “us” — laundry on the couch, a dud cartoon in the background, and someone always asking for more scallions.

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I learned the hard way that you can’t rush dumpling-broth chemistry. The first time I tossed frozen dumplings straight into a furious boil, half of them came apart like tiny parachutes and my husband lectured me for eight minutes about “dumpling dignity.” Now I simmer gently and let the broth do its thing. Also: I once swapped heavy cream for full-fat coconut milk because that’s what I had, and it turned into the most incredible slightly tropical version — weird but delicious. If you want a silky finish without cream, try a splash of cashew cream or blended silken tofu for that same body.

Shopping Tips

– Specialty Item: Gochujang is the star here — look for a tub in the Asian aisle or a refrigerated Korean section; darker, deeper tubs usually mean more fermentation and flavor.
– Frozen Aisle: Pick dumplings you actually like eating cold in a pinch; pork, chicken, or vegetable all work — check cooking method on the package so it matches your plan.
– Dairy: If using cream, whole heavy cream gives the richest result; for lighter, try half-and-half or a non-dairy substitute like coconut or cashew cream.
– Fresh Herbs: Scallions and cilantro brighten the bowl — choose crisp, vibrant stems and avoid limp bunches.
– Protein: If adding extra protein (shrimp, shredded chicken), buy pre-cooked or quick-cook options to keep the meal speedy.

Prep Ahead Ideas

– Cook dumplings ahead and refrigerate; reheat gently in broth or pan-fry and add to the soup at the end to keep texture.
– Mix the gochujang-creamy base and store in a jar in the fridge; heat and thin with stock when you’re ready to eat.
– Chop scallions and any quick greens (spinach, bok choy) and keep them in a sealed container so assembly is five minutes.
– Use airtight containers for prepped components; stack in fridge so weeknight chaos only requires reheating.

✔Time-Saving Tricks

– Use store-bought frozen dumplings instead of making wrappers from scratch; they steam into perfect little clouds.
– Make the broth in a single pot: sauté aromatics, whisk in gochujang and cream, then simmer dumplings right in the same pot.
– Keep a jar of gochujang mixture in the fridge for fast bowls — it’s quicker than measuring every time.
– Don’t rush resting times for flavors to meld; a short sit of five minutes improves depth but won’t slow dinner down.

✔Common Mistakes

– Over-boiling dumplings: I did this once and lost dumplings to the sink. Gentle simmer keeps them intact.
– Adding gochujang straight into a cold pot: it can clump. Bloom it in a little warm oil or broth first.
– Too-salty broth: taste as you go, especially if your dumplings or stock are already seasoned.
– Skipping the acid: a splash of rice vinegar or lime right before serving wakes up the whole bowl.

What to Serve It With

– Quick cucumber salad or kimchi for crunch and acidity.
– Steamed rice or a side of sticky rice to sop up the broth.
– Blanched bok choy or wilted spinach for greens and balance.
– Toasted sesame spinach or simple green salad for freshness.

✔Tips & Mistakes

– Use medium heat when simmering dumplings; high heat = exploded fillings.
– Add cream slowly and whisk so it blends smoothly without breaking.
– If broth tastes flat, finish with a little soy sauce and a splash of vinegar.
– Over-spiced? Stir in a tablespoon of honey or a dollop of yogurt to calm it down.

✔Storage Tips

Leftovers keep well in the fridge for 2–3 days in an airtight container. Dumplings will soak up broth over time, so store broth separately if you can. Cold? Totally fine for a quick, messy lunch — I’ve eaten this straight from the fridge for breakfast and nobody judged. To reheat, warm broth first then add dumplings briefly to avoid turning them into shoe leather.

✔Variations and Substitutions

– Vegetarian: use vegetable stock, vegetable dumplings, and a touch of miso for extra depth.
– Dairy-free: full-fat coconut milk or cashew cream keeps the richness without dairy.
– Extra heat: double the gochujang or add a drizzle of chili oil at the end.
– Lighter: swap cream for half-and-half or a cornstarch slurry for body without heavy cream.

Frequently Asked Questions

Creamy Gochujang Soup Dumplings

Juicy soup dumplings filled with savory pork and a silky, creamy gochujang broth. They steam up tender with a gentle, spicy warmth.

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Prep Time: 45 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 6

Ingredients

 

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Main Ingredients

• ▢ 2.5 cup low-sodium chicken broth reserve 1/4 cup for sauce
• ▢ 0.75 oz unflavored gelatin for setting the broth
• ▢ 3 tbsp gochujang paste divided
• ▢ 0.75 cup heavy cream divided
• ▢ 2 tbsp soy sauce divided
• ▢ 1 tsp granulated sugar
• ▢ 1 tbsp rice vinegar
• ▢ 1.5 tsp toasted sesame oil divided
• ▢ 1 lb ground pork
• ▢ 2 tsp minced fresh ginger
• ▢ 2 tsp minced garlic
• ▢ 0.5 cup thinly sliced scallions
• ▢ 1 tbsp Shaoxing wine or dry sherry optional but recommended
• ▢ 0.5 tsp kosher salt to taste
• ▢ 0.25 tsp ground white pepper
• ▢ 12 oz round dumpling wrappers room temperature
• ▢ 2 cup napa cabbage leaves for lining steamer
• ▢ 1 tbsp neutral oil for greasing leaves
• ▢ 2 tbsp black vinegar for serving

Instructions

Preparation Steps

• Bloom gelatin in 1/2 cup cold broth for 5 minutes.
• Simmer 2 cups broth with 2 1/2 tbsp gochujang, 1 tbsp soy sauce, and sugar. Whisk smooth.
• Stir in 1/2 cup heavy cream. Heat gently for one minute.
• Whisk in bloomed gelatin to dissolve. Pour into a shallow dish. Chill until firm.
• Combine remaining 1/4 cup broth, 1/4 cup cream, 1/2 tbsp gochujang, 1/2 tbsp soy, sesame oil, and vinegar. Chill.
• Mix pork, scallions, ginger, garlic, wine, remaining 1/2 tbsp soy, 1 tsp sesame oil, salt, and white pepper until tacky.
• Dice the set gel into 1/4-inch cubes. Fold half into the pork mixture. Keep the rest chilled.
• Set up a steamer with water. Line basket with cabbage leaves and brush with oil.
• Place a wrapper in your palm. Add 1 tbsp filling and a few gel cubes. Pleat and pinch closed.
• Steam dumplings over boiling water until translucent and cooked through, 8–10 minutes per batch.
• Warm the chilled sauce gently until steamy; do not boil. Spoon a little into serving bowls.
• Set dumplings over the sauce. Splash with black vinegar and serve hot.

Notes

Variation: Swap heavy cream with full-fat coconut milk for a dairy-free twist. You can also use ground chicken instead of pork; add 1 tsp oil to keep it juicy.

Make-ahead: Freeze uncooked dumplings on a sheet until firm, then bag. Steam from frozen, adding 2–3 minutes.

This recipe is an original creation inspired by classic Creamy Gochujang Soup Dumplings flavors. All ingredient ratios and instructions are independently developed.