As happens on a regular in my home, this one started with random little leftovers sitting in the fridge: cream cheese, onions, half a bell pepper, no meat, and honestly not much of a plan. On paper, it sounds a little chaotic. Kimchi with cream cheese? In wontons? In a spicy soup? But somehow it all comes together into something so cozy, rich, and just the right amount of funky.

The filling turns soft, savory, and creamy with that tangy kimchi kick, and once those dumplings hit the broth with all that chili oil, garlic, and a little cream, it becomes the kind of bowl you keep thinking about after the last bite. It’s spicy, comforting, a little unexpected, and fully veggie too.

Watch Our Chili Oil Kimchi Dumpling Soup Video Recipe

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Easy Chili Oil Kimchi Dumpling Soup Recipe

This cozy chili oil kimchi dumpling soup is surprisingly approachable and perfect for a weeknight dinner when your fridge is giving you a slightly random mix to work with. After making a savory kimchi filling, folding the wontons, and spooning them into a spicy, creamy broth, the result is a silky, warming dish with a rich, tangy heat that feels restaurant-quality but is made entirely at home.

Ingredients for Chili Oil Kimchi Dumpling Soup

Wonton wrappers: Hold the filling together and cook into tender little parcels that soak up the broth beautifully. You can substitute round dumpling wrappers if that is what you have, since they fold and boil in a similar way.
Shallots: Add a softer, slightly sweeter onion flavor to the filling. You can substitute finely chopped yellow onion or even red onion for a similar savory base.
Garlic: Brings sharp, savory depth to both the filling and the broth.
Red bell pepper: Adds sweetness and a little texture to the filling. You can substitute any color of bell pepper to keep that mellow sweetness.
Kimchi: Gives the filling its tang, heat, and that slightly funky, fermented depth that makes the whole dish work.
CZILLI Scovilli chili oil: Brings heat, salty richness, and a glossy finish to both the filling and broth. You can substitute another chili oil, since it will still add spice and infused flavor.
Light soy sauce: Seasons the filling with salt and umami.
Eggs: Help bind the filling together once mixed in.
Cream cheese: Softens the kimchi mixture and adds a creamy, mellow richness. You can substitute ricotta or mascarpone, whatever you have in your fridge. Both bring a similar softness, though the flavor will shift a little.
Scallions: The whites build savory flavor in the filling, while the greens add a fresh finish at the end. You can substitute chives for the garnish if that is what you have.
Butter: Adds richness to the broth and rounds out the sharper heat from the chili oil and kimchi. You can substitute olive oil if you want a slightly lighter finish.
White onion: Gives the broth sweetness as it cooks down. You can substitute yellow onion because it behaves almost the same in soups.
Dark brown sugar: Balances the heat and acidity with a deeper sweetness. You can substitute rock sugar if needed, or even white sugar though it will taste a touch less caramel-y.
Cream: Makes the broth a little silkier and softens the chili heat. You can substitute half-and-half for a similar creamy texture.
Stock cube: Adds concentrated savory flavor to the broth.
Sesame seeds: Add a light nuttiness and a little texture on top. Crushed peanuts as topping would also work really well, though the flavor will be different.

How to Make Chili Oil Kimchi Dumpling Soup

Step 1: Heat 1 tablespoon of CZILLI Scovilli chili oil in a skillet over medium heat. Add the chopped shallots, garlic cloves, chopped scallion whites, and diced red bell pepper. Sauté for about 5 minutes until softened and fragrant.

Step 2: Add the finely chopped kimchi to the skillet over medium heat. Cook for 2 to 3 minutes, stirring often, until the kimchi looks slightly softened and the mixture smells savory and sharp.

Step 3: Remove the filling mixture from the heat and let it cool slightly for a few minutes, until no longer very hot. Stir in the cream cheese, light soy sauce, and eggs, then mix until combined. Strain the mixture well with a cheese cloth so it is not too wet for filling the wontons.

Step 4: Fill and fold the wontons using the prepared mixture. Work one wrapper at a time and seal each one well so the filling stays enclosed during cooking. If juice keeps spilling over the edges of your sheet, it’s best to strain more or the wontons may tear. The finished wontons should feel neatly sealed and not overly wet.

Step 5: Bring a saucepan of water to a boil over high heat. Add the wontons and cook for 4 to 5 minutes, until the wrappers are tender and the wontons float or look slightly puffed. Drain and set aside.

Step 6: In a large saucepan, heat 1 tablespoon of CZILLI Scovilli chili oil over medium heat. Add the finely chopped white onion and remaining 2 minced garlic cloves and sauté for 1 minute. Add the butter and dark brown sugar, then continue cooking for 3 to 4 minutes, stirring, until the onion softens and the mixture looks glossy.

Step 7: Add the 1/2 stock cube, 500 ml water, and cream to the saucepan over medium-high heat. Bring the broth to a boil, then let it simmer briefly until the stock cube is fully dissolved and the broth looks lightly creamy and well blended.

Step 8: Divide the cooked wontons between bowls and ladle over the hot broth. Finish with more CZILLI Scovilli chili oil, sliced scallion greens, and sesame seeds. Serve right away while the wrappers are still tender and the broth is hot.

Substitute Kimchi with Sauerkraut

Kimchi is one of the most central ingredients here, since it gives both the filling and the soup its tangy, spicy personality. Sauerkraut works as a substitute because it brings the same kind of fermented acidity, even though it is usually less spicy and a little cleaner in flavor.

To prepare it, chop it finely and squeeze out excess moisture before using so the filling does not get too wet. You may also want to add a little extra chili oil to make up for the heat kimchi would normally bring. The final soup will taste a bit less funky and slightly milder, but it will still have that savory, bright contrast that makes the dish so good.

Tips for Making Chili Oil Kimchi Dumpling Soup

Tip 1: Keep the filling as dry as possible after mixing so the wonton wrappers are easier to seal and less likely to tear.
Tip 2: Do not use the strained liquid from the filling in the broth! It’s filled with egg whites and will result in a scrambled, curdly soup. I’ve used the liquid as a pasta sauce starter and it was delicious.
Tip 3: Don’t cook the wontons in the broth itself. They will absorb the color and the dish won’t look as elevated because all the colors start blending together.

Make-Ahead Instructions

You can make the filling up to 1 day in advance and keep it in an airtight container in the refrigerator. The flavor deepens a little as the kimchi, garlic, and chili oil sit together, so it tastes even more savory the next day. If you fold the wontons ahead, keep them chilled up to a few hours on a lightly floured tray, covered well with a towel so they do not dry out.

Storing Leftovers

Store leftover soup and wontons in separate airtight containers in the refrigerator for up to 2 days. Keeping them separate helps the wrappers stay in better shape. The broth may thicken slightly and the wonton wrappers will soften more over time, especially if they sit in the liquid.

Freezing Instructions

Freezing is best for the uncooked wontons rather than the finished soup. Arrange the folded wontons in a single layer on a tray, freeze until firm, then transfer to a freezer-safe bag or container for up to 2 months. Cook them straight from frozen, adding a little extra boiling time. The filling should hold up well, though the wrappers may be slightly softer after cooking.

Reheating Instructions

Reheat the broth gently in a saucepan over medium-low heat until hot but not aggressively boiling. Warm the wontons separately in simmering water for just 1 minute, or very gently in the broth right before serving. If the broth has thickened or feels too rich after chilling, add a small splash of water to loosen it.

Serving Suggestions

This soup works really well as a cozy dinner on its own, but would also be nice with a simple cucumber salad or any lightly dressed greens you can find in your fridge. For garnish, extra chili oil, sliced scallion greens, and sesame seeds keep it balanced and pretty without doing too much. It also fits well for a low-key sharing dinner with friends, a cold-night meal, or one of those fridge-clean-out evenings that somehow turn into something you want to make again.

Chili Oil Kimchi Dumpling Soup