Description
A flavorful and comforting Hot and Sour Dumpling Soup featuring spicy Sichuan chili oil, tangy black vinegar, and tender dumplings simmered to perfection. This quick and easy recipe combines bold Asian flavors with a simple cooking method, making it perfect for a satisfying single-serving meal.
Ingredients
Dumplings
- 10-12 dumplings (homemade or your favorite frozen dumplings)
Chili Oil Sauce
- 1 tablespoon Sichuan chili flakes (or to taste)
- 1 1/2 tablespoons garlic (minced, from 3-4 cloves)
- 3 tablespoons vegetable oil
- 2 tablespoons light soy sauce
- 1/2 teaspoon dark soy sauce
- 2 tablespoons Chinese black vinegar
- 2 teaspoon sugar
- 1 tablespoon toasted sesame seeds
- 1 pinch dried shrimp flakes (xiāpí, 虾皮, optional)
- 1 small sheet dried laver (about the size of 3 quarters, optional)
Garnish
- 1 tablespoon scallion (finely chopped)
- 1 large pinch cilantro (optional)
- salt (to taste)
Instructions
- Boil Water for Dumplings: Bring a medium pot of water to a rolling boil, large enough to cook 10-12 dumplings in one batch. If making more servings, use a larger pot.
- Prepare Chili Oil: In a heat-proof large soup bowl, combine the Sichuan chili flakes and minced garlic. Heat the vegetable oil in a small pot until it just starts to smoke lightly, then carefully pour the hot oil over the chili flakes and garlic. Stir well to infuse the oil with flavors.
- Mix Soup Base: Add the light soy sauce, dark soy sauce, Chinese black vinegar, sugar, toasted sesame seeds, dried shrimp flakes, and dried laver (if using) to the bowl with the chili oil. Stir to combine all ingredients well.
- Cook Dumplings: Drop the dumplings into the boiling water, stirring gently to prevent sticking. Allow the water to come back to a boil and then simmer the dumplings for 6 to 8 minutes or as per package instructions. To avoid overcooking the wrappers and to cook the filling evenly, add 1/4 cup of cold water each time the water reaches a vigorous boil. Another method is to cook about 30 seconds to 1 minute after dumplings float to the top.
- Assemble Soup: Using a slotted spoon, transfer the cooked dumplings to the serving bowl containing the chili oil and soy sauce mixture. Add about 1 cup of the dumpling cooking water to the bowl to create a flavorful soup base.
- Garnish and Serve: Sprinkle chopped scallion and cilantro over the soup. Season with salt to taste. Serve immediately and enjoy the hot and sour flavors with tender dumplings.
Notes
- Adjust Sichuan chili flakes according to your heat preference.
- Dried shrimp flakes and laver add umami but can be omitted for a vegetarian version.
- Using cold water additions during boiling helps prevent dumpling wrappers from becoming overly starchy and mushy.
- Serve immediately for the best texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
