This peppery and fresh riff on wonton noodle soup works extremely well with beef dumplings.
2 tsp freeze-dried pink peppercorns (or Sichuan peppercorns, to taste)
2 tbsp chilli sauce
250ml chicken stock
60ml light soy sauce
½ cup sake
¼ cup Chinese black vinegar
1 tbsp brown sugar
1 tbsp freshly grated ginger
20 store-bought raw dumplings
400g udon noodles
microherbs (such as coriander and red pak choi), to serve (optional)
Place peppercorns in a saucepan over medium heat and cook, shaking the pan, for 2 minutes or until fragrant. Add chilli sauce, stock, soy sauce, sake, black vinegar, sugar and ginger. Reduce heat and simmer while you prepare the dumplings and noodles.
Steam the dumplings and cook the noodles according to packet instructions. Divide among bowls (about 3 to 4 dumplings per serve) and ladle over the chilli stock. Scatter with microherbs (if using) and serve immediately.