1-First, prepare the sauce by combining ¼ cup light brown sugar, 6 tablespoons low sodium soy sauce, 3 tablespoons rice vinegar, 2 tablespoons chili oil, 1 tablespoon hoisin, 2 teaspoons sesame oil, 2 teaspoons minced garlic, 1 teaspoon freshly ground Szechuan peppercorn, 1 teaspoon powdered ginger, and ½ teaspoon salt in a bowl. Whisk until well mixed to create a balanced, spicy blend.

2-Next, add 2⅔ cups low sodium vegetable broth and 1⅓ cups low sodium chicken broth to the sauce mixture in a saucepan.

3-Heat the mixture over medium-high until it reaches a boil, which takes about 10 minutes, stirring occasionally to blend the flavors.

4-Reduce the heat to a simmer and cook for 30 to 40 minutes until the soup reduces by about one-third, allowing the tastes to deepen.

5-Gently add 6 to 8 steamed pork dumplings per cup of soup to the pot for the last few minutes, just until they are heated through and tender.

6-Finally, garnish with 2 sliced scallions before serving immediately for a fresh finish. This step-by-step approach ensures the spicy dumpling soup comes out perfect, with options for vegan or gluten-free tweaks along the way.