Name: Sunny's Easy Hot & Sour Soup with Steamed Dumplings
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 servings
Ingredients: 4 cups chicken broth; 1/4 cup ponzu (soy sauce is fine here, but ponzu is better); 1 tablespoon grated fresh ginger (use a rasp); 1 tablespoon honey, plus more to taste; 1 tablespoon sambal oelek or chile garlic sauce; 2 cloves garlic, grated on a rasp; 2 scallions, thinly sliced, white and green parts separated; 1/4 cup unseasoned rice wine vinegar; 2 tablespoons cornstarch; 16 frozen pork dumplings, steamed according to package instructions (see Cook's Note); 1/2 teaspoon toasted sesame oil; Fresh cilantro leaves, optional; Lime wedges, for spritzing

Directions

In a large pot on medium-high heat, add the broth, ponzu, ginger, honey, sambal or chile garlic sauce, garlic and scallion whites. Stir and taste immediately; if needed, add a bit more honey to balance. Bring to a boil, then reduce the heat to maintain a simmer. Cook for about 15 minutes to allow the ginger and garlic to soften and the soup to steep in the flavors.
In a small bowl, whisk the vinegar and cornstarch until smooth. Raise the heat of the soup and add the cornstarch-vinegar slurry. Whisk until the soup slightly thickens, within a minute or two.
Divide the dumplings among 4 bowls and ladle the soup over the dumplings. Garnish each with the scallion greens, a few drops of sesame oil and the cilantro leaves, if you like. Serve hot with a spritz of lime.

Cook’s Note

To prevent your dumplings from sticking to the steamer, line the steamer with parchment, then use a skewer to poke holes through the parchment, lining up with the holes in the basket to allow the steam to move around.

Sunny's Easy Hot & Sour Soup with Steamed Dumplings

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Cook’s Note

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