Hot and Sour soup with Thai veggie dumplings

The Story of Hot and Sour Soup with Thai Veggie Dumplings

Hot and Sour Soup, a staple in Chinese cuisine, is beloved for its tantalizing balance of flavors. The heat from the chili and the tang from the vinegar create a symphony in the mouth, while the richness of the broth ties everything together. This soup has been enjoyed for centuries, with each region in China adding its unique twist. When combined with Thai veggie dumplings, the dish transforms into an exciting fusion, marrying the bold flavors of Chinese Hot and Sour Soup with the delicate and aromatic profile of Thai cuisine. Picture a chilly evening, where the spicy aroma of the soup wafts through the kitchen, promising warmth and a burst of flavor with every bite.

Key Points to Consider

  1. Quality of Broth: A well-seasoned broth forms the backbone of the soup.
  2. Balancing Flavors: Achieving the right balance between spicy and sour is crucial.
  3. Fresh Ingredients: Use fresh vegetables and herbs for the dumplings to ensure vibrant flavors.
  4. Cooking Technique: Properly folding and sealing the dumplings is essential to prevent them from falling apart.

Tips and Tricks

  • Adjusting Heat and Sourness: Customize the levels of chili and vinegar to suit your taste.
  • Consistent Dumplings: Make sure the dumpling filling is finely chopped for even cooking.
  • Cornstarch Slurry: Thicken the soup with a cornstarch slurry to achieve the desired consistency.
  • Dumpling Sealing: Use a bit of water to seal the dumpling edges to avoid them opening during cooking.


For the Hot and Sour Soup:

  • 8 cups chicken or vegetable broth
  • 1 cup shiitake mushrooms, sliced
  • 1 cup bamboo shoots, julienned
  • 1 cup firm tofu, cubed
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon chili paste or sambal oelek
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
  • 2 eggs, beaten
  • 1 teaspoon sesame oil
  • Salt and pepper to taste
  • Green onions and cilantro for garnish

For the Thai Veggie Dumplings:

  • 1 cup cabbage, finely shredded
  • 1 cup carrots, grated
  • 1/2 cup mushrooms, finely chopped
  • 2 green onions, finely chopped
  • 1 tablespoon soy sauce
  • 1 tablespoon ginger, minced
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 30-40 dumpling wrappers
  • Water for sealing
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