Hot and Sour Dumpling Soup Recipe
Dumplings are a beloved dish that many people are familiar with. Today, I’m introducing a tangy and spicy variation—hot and sour dumpling soup. If you enjoy bold flavors, this dish is a must-try because it’s incredibly delicious.
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Many of my friends fell in love with hot and sour dumpling soup the first time they tried them. This dish is not only incredibly flavorful but also easy to make with basic ingredients. I'll walk you through the recipe step by step, sharing tips and tricks to help you perfectly recreate this delicious dish.
1.About Hot And Sour Dumpling Soup
hot and sour dumpling soup is a flavorful Chinese dish known for its rich and tangy taste. Traditionally, the dumplings are filled with ingredients like pork, mushrooms, and carrots, while the broth is seasoned with vinegar and chili peppers, giving the dish its distinctive sour and spicy flavor. This soup is a popular choice not only in Chinese restaurants but also in homes where it's a beloved comfort food.
2. Why Share This Recipe?
Dumplings have always been one of my favorite foods. Besides enjoying the traditional ways of eating them, I love exploring new methods. One day, I stumbled upon hot and sour dumpling soup—a dish with a rich, savory broth and a bold, spicy kick. I fell in love with it at first bite. I spent a lot of time studying and perfecting this recipe, and after countless attempts, I finally succeeded in recreating this delicious dish. I hope more people can try and fall in love with this unique way of enjoying dumplings.
3.Ingredients
Different people might use slightly different ingredients when making hot and sour dumpling soup, but the final taste is generally similar. Here are the main ingredients I use to prepare this dish:
Flour
Oil
Pork
Cabbage leaves
Rice vinegar
Sesame oil
Water
Salt
Tofu
Green and red peppers
Chili oil
White sesame seeds
Important Tip: I prefer to make my dumpling wrappers by hand, but if you find it too time-consuming, feel free to use store-bought dumpling wrappers or ready-made dumplings.
4.Dumpling Filling
Traditional hot and sour dumpling soup usually have a filling made of pork, shiitake mushrooms, and carrots. However, when making these dumplings, you can choose the filling according to your preferences. For instance, this time, I opted for a filling made of pork, tofu, and cabbage.
5. What if You Don't Have Dumplings?
If you can't buy or make dumplings but still want to enjoy hot and sour dumpling soup, you can substitute with wontons. The taste and texture will still be excellent.
6. Can It Be Made Vegetarian or Vegan?
Absolutely! To make a vegetarian or vegan version, simply replace the dumpling filling with vegetables. You can omit the pork and use a filling of cabbage and tofu, or buy pre-made vegetarian dumplings. This way, you can enjoy a delicious meal that meets vegetarian or vegan needs.
7. How to Store
Making hot and sour dumpling soup is straightforward, so it's best to cook only as much as you need. Uncooked dumplings can be stored in a sealed bag and frozen in the refrigerator, where they can keep for up to two weeks or even longer. However, once the dumplings are cooked, their storage time is significantly reduced.
8. More Delicious Dumpling Recipes
Now that you have a better understanding of hot and sour dumpling soup, if you enjoyed our recipe, please follow us for more delicious recipes. Let’s get started on making this flavorful dish together!
INGREDIENTS
MAIN INGREDIENTS
- 200g all-purpose flour
- 200g pork
- 10g cabbage leaves
- 150g tofu
ACCESSORIES
- 1 each of green and red bell pepper
- Sesame seeds, to taste
SEASONINGS
- Oil, to taste
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2g salt
- 1 tablespoon chili oil
- Warm water, as needed
DIRECTIONS
STEP 1
Gather all the ingredients for making the dumpling wrappers.
STEP 2
Mix the flour with enough warm water. Use chopsticks to combine the mixture until it becomes crumbly, then knead it with your hands to form a dough. Let it rest for 10 minutes, then knead it again until the surface is smooth. Allow the dough to rest for 20 minutes.
Tip:
Warm water helps speed up the dough's development.
STEP 3
Roll the dough into a long strip and cut it into evenly-sized pieces. Use a rolling pin to flatten each piece into thin rounds. Use a teacup or cookie cutter to cut out circular dumpling wrappers.
Tip:
For a detailed guide on making dumpling wrappers, refer to our previous tutorial on Dumpling Wrappers.
STEP 4
Prepare the filling: Finely chop 200g of pork and mix it with 10g of finely chopped cabbage leaves. Add 150g of tofu and combine everything well to make the filling.
STEP 5
This is what the filling should look like once mixed.
STEP 6
Place a small amount of filling in the center of each dumpling wrapper.
STEP 7
Fold and seal the dumplings using your preferred method.
STEP 8
This recipe should yield approximately 2-3 servings of dumplings.
STEP 9
Cook the dumplings:
Bring a pot of water to a boil. Once boiling, add the dumplings around the edge of the pot. After the dumplings float to the surface, add half a cup of cold water. Bring to a boil again, then add another half cup of cold water. After the water boils three times, the dumplings will be cooked.
STEP 10
Prepare the sour and spicy broth while the dumplings are cooking:
In a bowl, add chopped green and red peppers, 2g salt, 1 tablespoon soy sauce, 1 tablespoon chili oil, 1 tablespoon sesame oil, 2 tablespoons rice vinegar, and a suitable amount of toasted sesame seeds. Then, pour in a ladle of the boiling water from cooking the dumplings.
STEP 11
Remove the cooked dumplings and transfer them to the soup bowl. They’re ready to be served!
Recipe analyzer
- Recipes: Hot and Sour Dumpling Soup Recipe
- Main Ingredients:6
- Servings per recipe:1
- Servings size:606 g
-
Energy (calories)：1574 kcal
-
Protein：98.71 g
-
Fat：54.46 g
Why gray?
-
Carbohydrates：173.35 g
-
Protein: 25%394 kcal
-
Fat: 30%470 kcal
-
Carbohydrates: 45%711 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
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