Hot and Sour Dumpling Soup Recipe (2024)

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.

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

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).

Agree this is delicious and fast. A few adjustments to consider. 8 cups of stock resulted in a thinner broth. I cut it down to 5 cups, keeping the cornstarch proportion the same as called for. The result was a nice thick base. Also added some broccoli at step 1 along with the mushrooms and ginger. As my family prefers heat, I also added 2Tbsp sriracha along with the stock etc. Big hit in our house.

This was a very good recipe. We made some adjustments. After mushrooms and ginger weresautéed I added 1 tablespoon of chili garlic sauce and sautéed for a few seconds. We then added the broth (only 5 cups based on previous comments), vinegar (we used rice wine), soy sauce and bamboo shoots. Once it came to boil we added potstickers and let simmer for 5 minutes. We then added slurry, and let thicken. Finally, I swirled in one beaten egg and added the tofu. Very delicious!

Trader Joe’s ARE Bibigo dumplings, just packaged under the Trader Joe’s name

Loved this soup. Made it as listed for the most part. Used water chestnuts instead of bamboo shoots and added snow peas. Will make again. Used Bibigo frozen potstickers and they worked fine. I love the idea to add a dash of sesame oil.

This is one of those recipes that is pretty good as is. No changes required. I would not decrease the broth ratio as another reader suggested. Based on my own preference I used rice vinegar rather than white vinegar and a lot more of it. Added a little sesame oil as well. That’s it. Oh, and their time estimate is way low when you factor in chopping the ingredients. This one is a keeper and so easy.

This was crazy good! I had dried sh*takes so soaked them in a cup of boiling water while I prepped and then subbed that for a cup of broth, also added a spoonful of miso paste just cause I had it. Also added book choy and julienned carrots. This seems like something you could add almost any veggies to. So satisfying!!!

Once you find a ratio of broth/soy sauce/cornstarch/vinegar/white pepper you like, write that down and tape it to the inside of a cupboard door. Don't call it hot and sour soup, label it something like "Vibrant Asian Broth Base" - then, riff on it endlessly. Use different broths (beef, veggie), rice vinegar, leave out the soy (still wonderful). Try garlic, thinly sliced red cabbage, celery, carrots. Add a pinch or a dollop of sambal oelek at the table. I made it once with pierogi heated in it!

This was excellent, I followed Jeff's advice and reduced the stock to 5C and added broccoli. Used GF frozen potstickers. My husband loved it. This is a keeper!

Make sure to cook the mushrooms and ginger long enough to get a little color on them.. for texture and flavor. Also microplaned ginger was better than chopped

I did tonight. Veggie dumplings and vegetable broth. Delicious and so easy.

use only 5 c not 8 c stockuse rice vinegar, add sesame oil. top with beaten egg, swirl to cook into strands.finish with chili oil if you like heat

Made this and couldn’t believe how easy and delicious it was! Added a tablespoon of sambal for some heat. Would be great with some baby bok choy. Used frozen veggie dumplings from TJs.

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.

Delish—I added twice as many dumplings and broccoli. Would add some sesame oil next time.

So simple. Thanks to Kay Chun and NYT.

The soup is delicious but salty. Cut the soy sauce to 1/4 cup.

This turned out much better than I was expecting it to! I had to make a few subs: sliced water chestnuts instead of bamboo shoots, and I beat eggs into the broth instead of adding tofu. I used potato starch for the slurry (it gave a weird texture & I would probably leave the starch out entirely next time). I also sauteed a large minced garlic clove w/ the mushrooms and added frozen shell-less edamame at the end. I halved the recipe and still had enough for 3 or 4 smallish soup bowls.