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Hot mala soup dumplings served in dolsot with chili crisp, green onion, and sesame seeds

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

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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.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 people
Course: dinner, Main Course
Cuisine: Chinese
Calories: 198
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 8–10 frozen soup dumplings adjust per bowl size
  • ¼ to ½ square mala hot-pot base adjust to taste
  • ¾ cup chicken 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

Equipment

Method
 

  1. Preheat your stone pot (dolsot) or small saucepan for 1–2 minutes.
  2. Add chicken broth and mala base; stir until dissolved.
  3. Add optional vegetables or tofu and simmer 2–3 minutes.
  4. Gently place dumplings in broth; cover and steam-simmer 6–8 minutes.
  5. Garnish with green onion, cilantro, sesame seeds, and chili crisp. Serve hot.

Nutrition

Calories: 198kcalCarbohydrates: 33gProtein: 6gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.01gCholesterol: 5mgSodium: 699mgPotassium: 16mgFiber: 2gSugar: 4gVitamin A: 2IUVitamin C: 9mgCalcium: 32mgIron: 1mg

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.

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