Step 1: Prepare the Dumplings

1. Mix the filling: In a large bowl, combine the ground chicken (or your choice of meat), soy sauce, rice vinegar, sesame oil, ground ginger, minced garlic, green onions, and cilantro. Mix everything well until the ingredients are fully incorporated. You can use a spoon or your hands—just make sure everything is combined. This mixture is the heart of your dumplings, so make sure it’s flavorful!
2. Fill the wrappers: Take a dumpling wrapper and place about a teaspoon of the filling in the center. Using a bit of water, moisten the edges of the wrapper, then fold it in half to create a half-moon shape. Pinch the edges together to seal the dumpling. If you want to get fancy, fold the edges in a pleated pattern for a cute, traditional look! Repeat until all the filling is used up. This is where you can have a little fun—getting those dumplings just right!

   Pro Tip: Don’t overfill the dumplings, as they may burst while cooking.

3. Steam or pan-fry the dumplings: To cook the dumplings, you can either steam them or pan-fry them. To steam them, place them in a steamer basket over simmering water and steam for 7-10 minutes until cooked through. If you prefer a crispy bottom, you can pan-fry them in a little oil for 2-3 minutes per side, then cover with a lid and steam with a splash of water for 5-7 minutes until they’re cooked all the way through.

Step 2: Make the Broth

1. Prepare the broth: In a large pot, heat the sesame oil over medium heat. Add the minced garlic and sliced ginger, and sauté for about 1-2 minutes, until fragrant. This will create a beautiful, aromatic base for your soup.
2. Add liquids: Pour in the chicken broth, soy sauce, rice vinegar, chili paste, sugar, and black pepper. Stir well to combine. The heat from the chili paste will add a kick, while the vinegar gives it that signature tang.
3. Simmer: Add the dried shiitake mushrooms (if using) and bring the soup to a gentle simmer. Let it cook for 10-15 minutes to allow the flavors to meld. The mushrooms will infuse the broth with an earthy depth, but you can skip them if you prefer a simpler soup.
4. Thicken the broth: Mix the cornstarch with 1/2 cup of water in a small bowl, then stir it into the simmering broth. This will thicken the soup just enough to give it a silky texture that coats the dumplings and noodles beautifully.

Step 3: Assemble the Soup

1. Cook the noodles: While the broth is simmering, cook your noodles according to the package instructions. Drain them and set aside. I love using egg noodles for this recipe because they’re soft and chewy, but you can use any noodle you like!
2. Add the dumplings: Carefully drop the cooked dumplings into the broth. Let them simmer for 5-7 minutes, just until they are heated through and fully cooked.
3. Combine: Once the dumplings are cooked, add the cooked noodles into the pot. Stir everything together, making sure the noodles and dumplings are well-coated with the broth.