Hot and Sour Dumpling Soup 酸湯水餃

Have you ever drunk dumpling sauce right out of the sauce dish because it’s that good? This recipe is basically that, but (a little) more polished. Turn a handful of frozen dumplings into a spicy, sour, and aesthetically striking dish with pantry items you have on hand. It’s a format: you can vary the soup ingredients, but don’t omit the vinegar, soy sauce, sesame oil, or chili oil.

Hot and Sour Dumpling Soup
酸湯水餃

Serves: 2 bowls
Prep Time: 5 minutes
Cook Time: 10 minutes

Ingredients

• 12 frozen dumplings, store bought or homemade

Soup Ingredients

• 4 tbsp Wu Yin Taiwanese Black Vinegar
• 2 tbsp Yu Ding Xing Traditional Firewood Soy Sauce
• 1 tbsp Dong He White Sesame Oil
• 2 tbsp Su Chili Crisp, Cilantro
• 1/2 tsp Frost Salt
• 1/4 tsp white pepper
• 1/4 tsp sugar
• 2 tsp rendered chicken fat (or schmaltz)
• 2 tsp toasted white sesame seeds

Garnish

• 1/2 cup cilantro, chopped
• 1/2 cup scallion, chopped

Instructions

1. Bring water to a boil
2. In the meantime, lay out one good sized bowl per serving. Evenly divide the vinegar, soy sauce, sesame oil, su chili crisp, salt, white pepper, schmaltz and sesame seeds between the bowls.
3. Cook the dumplings according to package instructions (if using premade). Add dumplings to boiling water, cover and bring to a boil, then add 1/4 to 1/2 cup of cold water and bring to a boil again.
4. When the dumplings are done (floating), put 6 into each serving bowl.
5. Ladle two scoops of dumpling water (about 1 cup) into each bowl.
6. Top with cilantro and scallion and serve.
7. Stir before eating and adjust seasoning to taste.

Note: You can vary the soup ingredients - the main idea is for it to be spicy, salty, and sour. Don't omit soy sauce, vinegar, or chili oil.