Dumpling noodle soup with pink peppercorns

Cheat's noodle soup with dumplings and peppercorns.
Cheat's noodle soup with dumplings and peppercorns. Photo: Katrina Meynink

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.

More cheat's dumpling dinners