This quick and cozy dumpling bowl is built for weeknight ease but packed with the kind of flavour you’d expect from your favourite takeout spot. Juicy dumplings simmer in a savoury-sweet broth with mushrooms, bok choy, and a drizzle of chili crisp for heat and crunch. It’s warming, satisfying, and comes together in under 30 minutes.

—

Table of Contents

• Ingredients
• How to make a dumpling bowl at home
• Tips for success
• FAQ

—

Ingredients

• 1 tablespoon vegetable oil
• 227g shiitake mushrooms, sliced
• 2 cups chopped bok choy (separate leaves and white stems)
• 500g chicken dumplings (frozen or fresh)
• 1¾ cups chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon vinegar (rice vinegar or white vinegar)
• 2 green onions, sliced
• 1 tablespoon toasted sesame seeds
• Chili crisp, for garnish

—

How to make a dumpling bowl at home

1. Heat a high-sided skillet over medium heat. Add the vegetable oil and mushrooms. Cook for about 5 minutes until mushrooms are softened and starting to brown.
2. Stir in the white portion of the bok choy and cook for 4 more minutes until tender.
3. Add the dumplings, chicken broth, soy sauce, brown sugar, and vinegar. Bring to a simmer and cook, uncovered, for 8–10 minutes or until the dumplings are fully cooked.
4. Stir in the green bok choy leaves and cook for 2 minutes until wilted. Turn off the heat.
5. Drizzle chili crisp over the bowl and garnish with green onions and sesame seeds. Serve hot.

—

Tips for success

• Separate the bok choy stems and leaves for the best texture—stems need more cook time, while the leaves wilt quickly.
• Use frozen dumplings straight from the freezer—no need to thaw.
• Chili crisp adds bold flavour and texture, but feel free to adjust the amount depending on your heat preference.

—

FAQ

Can I use other dumpling fillings?
Yes! Pork, shrimp, or veggie dumplings all work great in this recipe.

What can I substitute for bok choy?
Try spinach, napa cabbage, or Swiss chard. Just adjust cooking times accordingly.

Is chili crisp very spicy?
Chili crisp adds a subtle heat and a ton of flavour. Start with a small amount and add more to taste.

Can I make this ahead?
This dish is best fresh, but leftovers can be stored in the fridge and reheated gently in a pan or microwave.

Sweet Chili Dumpling Bowl with Bok Choy

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

• Author: Andrea Buckett
• Yield: Serves 4

Ingredients

1 tablespoon vegetable oil

227 grams shitake mushrooms, sliced

2 cups chopped bok choy, separate leaves and white portion and chop both

500g of chicken Dumplings

1 3/4 cups chicken broth

2 tablespoons soy sauce

1 tablespoon brown Sugar

1 tablespoon vinegar

2 green onions

1 tablespoon toasted sesame seeds

Chili Crisp

Instructions

 

1. Place a high sided skillet over medium heat. Add the vegetable oil. Add the mushrooms and cook for about 5 minutes until the mushrooms have softened and are starting to brown. Stir in the white portion of the bok choy. Cook for another 4 minutes.

2. Add the chicken dumplings, the chicken broth, soy sauce, brown sugar and vinegar and bring to a simmer. Cook, uncovered for about 8-10  minutes or until the dumplings are cooked through. Add the green portion of the bok choy and cook for another 2 minutes until wilted. Turn off the heat. 

3. Drizzle the chili crisp over the top. Scatter the green onions and sesame seeds over the top and serve.