Hot and Sour Dumpling Soup

If you are using frozen dumplings (store bought or home made) do you add them frozen or do you defrost first?

Made it as directed and it was very good. I wouldn’t add or omit or substitute any ingredients and I wouldn’t change any step in the process.

Speedy, delicious, and satisfying. Takes well to bulking up with other veg, if your crisper drawer needs clearing out. I, too, added a float of toasted sesame oil, per other commenters' suggestions.

not sure the culprit, but i added more white pepper as it wasn’t very hot and somehow turned the soup bitter, the sour bitter combo tastes like stomach acid which makes me sad because i’m a big fan of soup. i suppose just be mindful of it

Simple and delicious! Will definitely make again for quick weeknight meal. I also swapped bamboo shoots for water chestnuts as someone else suggested.

Reduced the amount of broth to 5-6 cups. Use Chinese black vinegar and up the amount of white pepper to really give this soup the “hot and sour” kick. Great with any dumplings you have on hand!

Added green beans to step 1. Used half miso broth/chicken from TJ’s. Easy and delish. *chefs kiss

If you like a bit more flavour add some squid or fish sauce and an extra dash of vinegar. Tasty and satisfying recipe.

This sounded great, but I found it mediocre at best. While similar, I much prefer a traditional hot and sour soup (using ground pork or even breakfast sausage, and the requisite bamboo shoots) for not much more work. Thankfully, I did use the full 8 cups of broth cited in this recipe and would strongly caution against reducing to 5 cups as suggested by a couple of cooks, unless one likes gelatinous soup. Also, suggest keeping white pepper at 1/4 tsp.

Good recipe. A repeat. Did not reduce amount of chicken stock or the cornstarch slurry would have made it gelatinous. Added one addtl Tbs vinegar. (I used rice vinegar). Used scallion greens as garnish but added sliced tops to soup. I also added 1/2 tsp sesame oil and one beatened egg in ribbon fashion to soup. Unless eating immediately, remove dumplings from soup to retain structure. If you have leftovers, store dumplings separate.

This recipe was a hit for us. I cut the recipe in half (we are only 2 people) and subbed clamshell mushrooms that I had in the fridge. I increased the amount of ginger by grating a 1/4 teaspoon into the broth. So glad I did! Trader Joe’s chicken dumplings worked well. Like many TJ’s frozen products they are a little salty, so I’m glad I didn’t add more salt to the broth. I’m a slow cook and this was a pretty quick meal to make - great for a cold rainy night!

nice soup. if your dumplings give up a fair amount of starch like mine, you’ll be glad that you didn’t add the corn starch all at once

Used the whole 8 cups of stock, we don't mind it being broth-ier. Used chopped celery and baby bellas instead of bamboo shoots and shiitake, & per other suggestions used rice vinegar instead of white. Added the entire bag of Trader Joe's chicken gyoza, maybe 18 or 20. Added scallions earlier. Put crushed red pepper & chili oil in rather than chiles. I feel these were close-enough changes to call it not major differences. A good dinner soup! Could add onion, spinach too

Love this recipe. Added a tbsp of white miso and some squeezed lime the second time I made it. Yum!

I had to laugh when I saw this recipe. Five decades ago I was having a lunch of Hot and Sour soup and fried pork dumplings at a favorite Chinese restaurant. The owner walked by my table as I was served. She looked at what I had ordered, picked up a pair of chopsticks from another table, and deftly deposited a couple of dumplings in the bowl of soup. “Like people in kitchen eat,” she said to me as she turned and walked away.