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Chili Oil Kimchi Dumpling Soup

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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.

  • Total Time: 55 minutes
  • Yield: 2 bowls 1x

Ingredients

Units Scale
  • 20 wonton wrappers
  • 2 shallots, finely chopped
  • 4 garlic cloves, minced
  • 1/2 red bell pepper, diced
  • 200 g kimchi, finely chopped
  • 1 tbsp CZILLI Scovilli chili oil
  • 2 tsp light soy sauce
  • 2 eggs
  • 4 tbsp cream cheese
  • 1 green onion, whites and greens separated
  • 1 tbsp butter
  • 1 white onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tsp dark brown sugar
  • 1 tbsp CZILLI Scovilli chili oil
  • 2 tbsp cream
  • 1/2 stock cube
  • 500 ml water
  • More CZILLI Scovilli chili oil, for serving
  • Sliced green onion greens, for serving
  • Sesame seeds, for serving

Instructions

  • Sauté the shallots, 4 garlic cloves, green onion whites, and red bell pepper in 1 tablespoon CZILLI Scovilli chili oil for 5 minutes, until fragrant.
  • Add the chopped kimchi and cook for 2 to 3 minutes.
  • Let the mixture cool slightly, then mix with cream cheese, soy sauce, and eggs. Strain well.
  • Fill and fold the wontons.
  • Boil the wontons for 4 to 5 minutes, then drain.
  • In a large saucepan, sauté the white onion and 2 garlic cloves in 1 tablespoon CZILLI Scovilli chili oil for 1 minute. Add the butter and brown sugar and cook for 3 to 4 minutes more.
  • Add the stock cube, 500 ml water, and cream. Bring to a boil.
  • Serve the wontons in the broth and top with more chili oil, sliced green onion greens, and sesame seeds.
  • Author: Dishcovery
  • Prep Time: 35 minutes
  • Cook Time: 20 minutes

Find it online: https://dishcoveryblog.com/chili-oil-kimchi-dumpling-soup/