Hot and Sour Dumpling Soup

By Kay Chun

Published January 28, 2023

  • Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Media 1 of 1
Total Time
15 minutes
Rating
4(2,468)
Comments
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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

  • 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)

  • ⅓ cup low-sodium soy sauce

  • 2 ounces drained canned, sliced bamboo shoots, cut into matchsticks (⅓ cup)

  • ¼ teaspoon ground white pepper, plus more to taste (optional)

  • 12 frozen pork gyoza or potsticker dumplings (about 8 ounces)

  • ¼ cup cornstarch

  • 3 tablespoons distilled white vinegar

  • Thinly sliced scallions and fresh chiles (such as red Fresno or jalapeño), for garnish

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

40 grams carbs; 50 milligrams cholesterol; 543 calories; 13 grams monosaturated fat; 7 grams polyunsaturated fat; 5 grams saturated fat; 28 grams fat; 6 grams fiber; 1843 milligrams sodium; 36 grams protein; 12 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. 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.

  3. Step 3

    Divide soup among bowls and garnish with scallions and chiles. Serve hot.

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Ratings

4 out of 5
2,468 user ratings
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Comments

Naomi

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.

parahserkins

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

mlp

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).

cook1

This was just ok. I didn’t add in a ton of other things although it seems like almost everyone else in the comments added t things to ramp up the flavor. Without all the additions it’s just pretty bland. But it is quick!

Lafayetteann

This is delicious, easy and fast. I made as instructed except used 4 cups of vegetable broth (to go along with veggie dumplings). I added a bunch of baby bok choy, chopped, and some cayenne pepper to make the heat stronger. This is a great recipe to customize. This soup was restaurant quality. Loved it!

Lisa S

Used veg broth instead of chicken, subbed carrots for bamboo shoots, added 4-5 baby bok choy sliced up, quadrupled the white pepper, and subbed tofu cut into match sticks for the dumplings, and stirred in a beaten egg. So kind of a completely different recipe, but the flavor bones are the same, just with more veggies and protein! DELICIOUS.

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