Introduction
If you love soup dumplings but want something bolder and cozier, these mala soup dumplings are the ultimate comfort food. Juicy xiao long bao simmer in a bubbling, numbing-spicy Sichuan mala broth—all done right at home in under 15 minutes.
I’ve been in love with elevating frozen premade soup dumplings lately for a quick and easy weeknight dinner after work. You guys loved my thai curry soup dumpling and tom yum soup dumpling recipes, so I decided to add another flavor twist for those of you who love spice and make these mala soup dumplings.
I make mine in a Korean stone pot (dolsot) because I’ve found that it’s the perfect size, but don’t worry if you don’t have one. You can easily use a small saucepan, cast-iron skillet, or heat-proof ceramic bowl to get the same experience and results. Just make sure that it is at least 3 inches tall so that it is deep enough to hold the soup.
Why You’ll Love This Recipe
- Quick: From freezer to table in about 15 minutes.
- Customizable: Control your spice with the mala hot-pot base.
- Flexible cookware: Works with a dolsot, saucepan, or small pot.
- Soothing & bold: Perfect for cold nights or instant comfort.
What Are Mala Soup Dumplings?
“Mala” (麻辣) means numbing and spicy, the iconic flavor combo of Sichuan cuisine. These mala soup dumplings combine that fiery kick with delicate xiao long bao—creating a cross between hot pot and soup dumpling heaven.
Traditional soup dumplings are steamed, but this modern take lets them gently simmer in a spicy broth for an easy, one-bowl meal that’s as dramatic as it is satisfying.
For this recipe, I used frozen soup dumplings that I found at my local asian supermarket to save time, however you can totally create them from scratch (although it is fairly time consuming to make from scratch).
Ingredients You’ll Need
Main Ingredients
- 8–10 frozen soup dumplings (adjust depending on bowl size)
- ¼ to ½ square mala hot-pot base (adjust to taste)
- ¾ cup chicken broth (or more, depending on your bowl depth)
Optional Add-Ins
- Napa cabbage, bok choy, or spinach
- Enoki, wood ear, or shiitake mushrooms
- Tofu cubes or fish balls
Garnish
- Green onion
- Cilantro
- Sesame seeds
- Chili crisp
Step-by-Step Instructions
1. Warm the Pot or Pan
If using a dolsot, place it over medium heat for 1–2 minutes to warm gently and prevent cracking.
If using a small saucepan or deep skillet, just heat it briefly until warm.
2. Make the Mala Broth
Add ¾ cup chicken broth and ¼ to ½ square of mala base. Stir until dissolved. Adjust the broth so it reaches about ¾ up the dumplings once added.
3. Add Veggies or Tofu (Optional)
Simmer vegetables, mushrooms, or tofu 2–3 minutes until tender.
4. Add the Dumplings
Carefully place 8–10 frozen soup dumplings into the broth.
Cover with a lid and steam-simmer 6–8 minutes, following your package instructions.
5. Serve & Garnish
Turn off the heat. Top with green onion, cilantro, sesame seeds, and a drizzle of chili crisp.
Serve immediately—your dolsot or pan will keep everything deliciously warm.
Tips for Perfect Mala Soup Dumplings
- Start light: Begin with ¼ square of mala base and adjust upward.
- Broth level: Aim for liquid to reach ¾ up the dumplings—never fully submerged.
- Add depth: A splash of black vinegar or a spoon of garlic sauce adds restaurant-style flavor.
- Cookware hack: No dolsot? Use a small cast-iron skillet or 1-quart pot for similar heat retention.
Storage & Reheating
Best eaten fresh, but leftover broth can be refrigerated up to 2 days. Reheat on the stove and add new dumplings when ready.
FAQs
Can I use fresh dumplings instead of frozen?
Yes—just reduce simmering time by 1–2 minutes.
Can I make this vegetarian?
Definitely. Swap in vegetable broth and use tofu or veggie dumplings.
Where can I buy mala base?
Look for brands like Hai Di Lao or Lee Kum Kee in Asian grocery stores or online.
Do I need a stone pot?
No! A small saucepan or cast-iron pan works beautifully. The key is keeping the broth hot while the dumplings cook.
Serving Ideas
Serve with:
- Cold cucumber salad for contrast
- Garlic sautéed bok choy
- Steamed rice to soak up the spicy broth
Video Tutorial
Checkout the video that I made on tiktok below to use as a visual guide for this recipe!
Mala Soup Dumplings (Xiao Long Bao in Spicy Mala Broth)
Ingredients
Equipment
Method
- Preheat your stone pot (dolsot) or small saucepan for 1–2 minutes.
- Add chicken broth and mala base; stir until dissolved.
- Add optional vegetables or tofu and simmer 2–3 minutes.
- Gently place dumplings in broth; cover and steam-simmer 6–8 minutes.
- Garnish with green onion, cilantro, sesame seeds, and chili crisp. Serve hot.
Nutrition
Notes
- Start with less mala base for a milder broth.
- Keep broth level ¾ up the dumplings for best texture.
- Use a small saucepan or cast-iron pan if you don’t own a dolsot.
- Optional flavor boost: add black vinegar or garlic sauce before serving.
