Hot and Sour Dumpling Soup
Oh boy was this good. The original recipe comes from Sunny Anderson on the Kitchen - but you know I had to tweak it a little.
Ingredients
- 4 Cups Vegetable Broth
- 1/4 Soy Sauce
- 1 Tablespoon Grated Fresh Ginger *See note*
- 3 Cloves Garlic Grated
- 1.5 Tablespoons of Honey
- 1 Tablespoon of your favorite Chili Garlic Sauce
- 4 Scallions, Thin Sliced and Divided
- 1/4 Cup of Unseasoned Rice Vinegar
- 2 Tablespoons Cornstarch
- Frozen Dumplings Prepared *See Note*
- Fresh Cilantro
- Lime Wedges
Instructions
1. In a dutch oven on medium high heat, add the broth, soy, ginger, honey, garlic chili sauce, garlic. Bring to a boil, then reduce to a simmer. Allow to simmer, gently for about 20 minutes. At that point, taste to see if you need more garlic chili sauce, or honey. Adjust and allow to simmer.
2. Whisk the vinegar and cornstarch in a small bowl until there are no lumps. Bring the heat back up on the soup and add the mixture to the soup. Whisk until the soup has thickened slightly.
3. Put a few dumplings in a bowl and ladle the soup over it. Sprinkle cilantro leaves and scallion over top and serve with wedges of lime to squeeze over the whole meal.
Notes
1. I buy fresh ginger, put it in an airtight container and put it right in the freezer. I don't peel it, I don't cut it at all. When needed, I grate the ginger into whatever dish I need it for, skin and all. You will never know it wasn't peeled or that it was ever frozen.
2. Prepare the dumplings according to package directions or, place them in a non stick pan and pour 1/4 cup of water over them. Cover and allow the water to steam out. This will ensure that they are warmed through and also give you that crispy side - which is my favorite part!