Hot and Sour Dumpling Soup

Name: Hot and Sour Dumpling Soup
Total time: 15 min
Yield: 4 servings
Cuisine: american, chinese
Ingredients: 3 tablespoons safflower or canola oil; 8 ounces fresh shiitake mushrooms, stemmed and thinly sliced (about 3 cups); 2 tablespoons minced fresh ginger; Salt and pepper; 8 cups low-sodium chicken broth; 6 ounces firm tofu, cut into matchsticks (1 cup); 1/3 cup low-sodium soy sauce; 2 ounces drained canned, sliced bamboo shoots, cut into matchsticks (1/3 cup); 1/4 teaspoon ground white pepper, plus more to taste (optional); 12 frozen pork gyoza or potsticker dumplings (about 8 ounces); 1/4 cup cornstarch; 3 tablespoons distilled white vinegar; Thinly sliced scallions and fresh chiles (such as red Fresno or jalapeño), for garnish

By Kay Chun

Published Jan. 29, 2023

Hot and Sour Dumpling Soup — Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

Total Time: 15 minutes
Rating: 4(2,362)
Comments: Read comments

A Chinese take-out staple, hot and sour soup is super easy to create at home — and comes together in just 15 minutes. This weeknight version bolsters the traditional mushrooms and tofu with the addition of store-bought pork dumplings, but you could just as easily use chicken or vegetable dumplings, depending on your preference. Cornstarch gives the broth its velvety texture, vinegar adds verve, and white pepper adds subtle complexity, though black pepper is a perfectly fine substitute. Adjust the seasoning with extra soy sauce, ginger and vinegar for a more assertive soup.

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Ingredients

Yield:4 servings

3tablespoons safflower or canola oil
8ounces fresh shiitake mushrooms, stemmed and thinly sliced (about 3 cups)
2tablespoons minced fresh ginger
Salt and pepper
8cups low-sodium chicken broth
6ounces firm tofu, cut into matchsticks (1 cup)
⅓cup low-sodium soy sauce
2ounces drained canned, sliced bamboo shoots, cut into matchsticks (⅓ cup)
¼teaspoon ground white pepper, plus more to taste (optional)
12frozen pork gyoza or potsticker dumplings (about 8 ounces)
¼cup cornstarch
3tablespoons distilled white vinegar
Thinly sliced scallions and fresh chiles (such as red Fresno or jalapeño), for garnish

Ingredient Substitution Guide

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Preparation

Step 1
In a large saucepan, heat oil over medium. Add mushrooms and ginger, and season with salt and pepper. Cook until softened, stirring occasionally, about 3 minutes. Stir in broth, tofu, soy sauce, bamboo shoots and white pepper, if using, and bring to a boil over high. Add dumplings and simmer over medium heat until cooked through, about 5 minutes.
Step 2
In a small bowl, whisk cornstarch with ¼ cup water to form a slurry. Add slurry and vinegar to saucepan and simmer until slightly thickened, about 2 minutes. Season with salt and more white pepper, if desired.
Step 3
Divide soup among bowls and garnish with scallions and chiles. Serve hot.

Ratings

4 out of 5

2,362 user ratings

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Comments

Naomi4 years ago

For all the commenters loftily informing us this recipe isn’t authentic, thanks for the help, but the frozen dumplings were a giveaway even for us peasants.

parahserkins6 years ago

Used rice vinegar instead of distilled and a little sesame oil. Chili oil to finish.

mlp6 years ago

Top with a beaten egg … add in a circular motion stirring as you add. It gives the broth a nice finish. I also cut the tofu larger than matchsticks, and added several drops of sesame oil (add sparingly).

Dana2 weeks ago

Addendum: if you want something lighter, add shrimp and rice noodles instead of dumplings. So good!

Dana3 weeks ago

Delicious and adaptable. Didn’t have bamboo shots - no problem. Don’t forget the vinegar! My go to soup for when I have a cold. Why send out?

Anita1 month ago

This is in regular rotation in our household. We usually do a crispy roast a pork belly and cut it in thirds for three batches of soup. Freezes well. Trim off the fat cap and cut in squares to toast up for crunchy bits to sprinkle over the soup, the meat cut in cubes to cook with it.

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