I first made these soup dumplings in creamy gochujang sauce when I wanted something comforting but a little unexpected — tender, juice-filled dumplings with a silky, spicy-sour Korean twist. They’re perfect for a cozy weeknight when you want dumpling-shop vibes at home without hours of fuss. The filling is simple, the steam cooks them gently, and the gochujang cream sauce turns every bite into a creamy, savory punch.

What makes this recipe special

This recipe pairs classic soup dumpling technique with a luscious gochujang-heavy cream sauce. Instead of a light soy-vinegar dip, you get a rich, slightly spicy coating that clings to the dumpling wrapper and complements the meaty broth inside. It’s great for when you want something both familiar (dumplings) and bold (Korean chili paste).

“Tender pockets of pork meet a velvety gochujang cream — better than takeout.”

Reasons to try it:

Fast enough for a weekend evening: assembly and steaming take little active time.
Balanced flavor profile: savory, umami, mildly spicy, and creamy.
Versatile: swap pork for chicken or plant-based mince if needed.

If you like bold, creamy soups, this will satisfy the same craving as other homey dishes like creamy crockpot chicken gnocchi soup while offering a handheld, shareable format.

How this recipe comes together

Step-by-step overview:

Make a juicy dumpling filling by combining ground meat, aromatics, seasonings, and a bit of chicken broth for moisture.
Spoon filling onto wrappers, pleat and seal each dumpling.
Steam the dumplings until the meat is fully cooked and the wrappers are tender.
Whisk together gochujang, cream, broth, and a cornstarch slurry on the stove to make a smooth, slightly thick sauce.
Plate steamed dumplings and drizzle with warm gochujang cream. Serve immediately.

This overview gives you the rhythm: mix, fill, steam, sauce, serve. Prep and steaming can be done in stages so you can assemble ahead and steam when ready.

Ingredient list

What you’ll need (straightforward pantry and fridge items):

Dumpling wrappers (round or square; small-to-medium size)
1 lb ground pork (or ground chicken as a leaner option)
1 tbsp fresh ginger, minced
2 cloves garlic, minced
3 scallions, finely chopped (white + green parts)
1½ tbsp soy sauce
1 tsp sesame oil
2–4 tbsp chicken broth (divided: some in filling, some for sauce)
1 tsp cornstarch (plus extra for sauce slurry)
2 tbsp gochujang (adjust to heat preference)
½ cup heavy cream
Salt and freshly ground black pepper, to taste

Notes/substitutions:

Vegetable broth works for a lighter or vegetarian-adjacent filling if you use plant-based meat.
If you prefer dairy-free, use coconut cream instead of heavy cream; flavor will be slightly tropical.
For a deeper umami hit, add a teaspoon of oyster sauce to the filling.

Directions to follow

Combine the filling. In a bowl, mix the ground meat with minced ginger, garlic, scallions, soy sauce, sesame oil, 2 tablespoons of chicken broth, and 1 teaspoon cornstarch. Season with salt and pepper. Mix until just combined — overworking makes the filling dense.
Fill wrappers. Place a wrapper in your palm. Spoon about 1 tablespoon of filling into the center. Wet the wrapper edge with water, then pleat and seal to form a tight pouch. Keep shaped dumplings on a tray lined with parchment so they don’t stick.
Set up your steamer. Line a steamer basket with parchment or cabbage leaves to prevent sticking. Arrange dumplings so they don’t touch.
Steam until done. Bring water to a boil in the pot beneath the steamer. Steam the dumplings for 10–12 minutes, or until the filling reaches 160°F (71°C) for pork (or 165°F / 74°C for chicken) and the wrappers look tender and translucent.
Make the creamy gochujang sauce. In a small saucepan over medium heat, whisk together gochujang, heavy cream, and 2–3 tablespoons chicken broth. Mix 1 teaspoon cornstarch with 1 tablespoon cold water to form a slurry. Pour the slurry into the sauce, whisking until smooth and slightly thickened (2–3 minutes). Taste and adjust salt or extra gochujang if you like it spicier.
Serve immediately. Transfer steamed dumplings to a warmed platter. Drizzle the warm gochujang cream over them or serve it on the side for dipping.

Best ways to enjoy it

Serving suggestions:

Plate 4–6 dumplings per person and spoon sauce over the top. Garnish with thinly sliced scallion greens and toasted sesame seeds.
Pair with a crisp cucumber salad or quick pickled daikon to cut the richness.
Serve alongside steamed jasmine rice or a simple bok choy stir-fry for a full meal. For fun sharing, put out extra chili oil, soy, and rice vinegar.

Try pairing this rich dish with lighter, bright sides like the tangy flavors found in this white lasagna soup for contrast when you want a multi-course comfort meal, or serve with simple steamed greens.

Storage and reheating tips

Keeping leftovers fresh:

Refrigerate: Place cooled dumplings in an airtight container and refrigerate for up to 3 days. Store the sauce separately in a sealed jar.
Reheat gently: Steam leftovers for 6–8 minutes until hot through, or pan-fry in a nonstick skillet with a splash of water and a lid to re-steam for 4–5 minutes. Reheat the sauce gently on low heat, whisking until smooth. Do not boil heavy cream sauces — they can split.
Freeze for longer storage: Freeze raw, assembled dumplings on a baking sheet until firm, then transfer to a freezer bag for up to 2 months. Steam frozen dumplings for about 14–16 minutes (do not thaw). Freeze sauce only if using coconut cream or accept a slight texture change on reheating.

Food safety: always cool leftovers quickly, refrigerate within 2 hours, and reheat to at least 165°F (74°C) before eating.

Pro chef tips

Helpful cooking tips:

Keep a small dish of water nearby while sealing wrappers; a wet finger helps create a reliable seal.
Don’t overfill — too much filling makes pleating and sealing difficult and increases the risk of rupture during steaming.
Use a thermometer: juicy dumplings are great, but safe internal temperature matters (160°F for pork, 165°F for poultry).
Make-ahead shortcut: prepare the filling a day in advance. It firms up and is easier to portion into wrappers.
Prevent sticking: line your steamer with parchment with holes or cabbage leaves. If using bamboo, oil lightly to help release.

Creative twists

Recipe variations:

Vegetarian: swap pork for crumbled firm tofu or finely chopped shiitake mushrooms and add 1 tbsp soy + 1 tsp miso for depth.
Seafood: try a shrimp and pork mix (50/50) for a sweet, briny lift.
Extra spicy: increase gochujang and add a dash of Korean chili flakes (gochugaru) to the filling.
Lighter sauce: replace half the heavy cream with low-fat milk for a thinner, lighter finish.
Different wrappers: use wonton wrappers for smaller bites or gyoza wrappers for a chewier texture.

Helpful answers

FAQ

Q: Can I make these dumplings ahead of time?
A: Yes. You can assemble them and refrigerate for up to 24 hours on a parchment-lined tray covered with plastic wrap. For longer storage, freeze assembled dumplings on a tray, then transfer to a freezer bag.

Q: My sauce curdled — how can I fix it?
A: If the cream splits from too-high heat, remove from heat and whisk in a splash of cold broth to bring it back together. Reheat gently over low heat while whisking. Using a lower heat and adding the cornstarch slurry slowly helps prevent curdling.

Q: Can I pan-fry instead of steaming?
A: Yes. For potstickers: heat a thin layer of oil in a nonstick skillet, place dumplings flat-side down, fry until golden, add ¼ cup water, cover, and steam for 4–6 minutes until cooked through.

Q: What if I don’t have gochujang?
A: Substitute a mix of miso, a touch of chili paste (like sriracha), and a little brown sugar to recreate the sweet-spicy-umami profile, but the distinctive fermented flavor of gochujang is hard to fully replicate.

Conclusion

If you like the balance of creamy heat and juicy dumplings, this version of soup dumplings with a creamy gochujang sauce is an excellent at-home upgrade to takeout. For a slightly different gochujang-forward soup idea, check out this Gochujang Peanut Noodle Soup for inspiration. And if you’d like to see another spin on creamy, comforting recipes that blend unexpected flavors, here’s the original write-up for these Soup Dumplings in Creamy Gochujang Sauce.