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Creamy Gochujang Soup Dumplings

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
Cook Time: 25 minutes
Total Time: 1 hour 10 minutes
Servings: 6

Ingredients
 

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.