Easy Hot & Sour Soup with Steamed Dumplings, as seen on The Kitchen, season 32.
Recipe courtesy of Sunny Anderson

Sunny's Easy Hot & Sour Soup with Steamed Dumplings

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  • Level: Easy
  • Total: 50 min
  • Active: 30 min
  • Yield: 4 servings
Sometimes the fastest meal starts in the refrigerator. I like to keep ingredients there that can turn an hourlong preparation into simply minutes. Dumplings have earned their space in my freezer due to the straight-to-the-heat cooking and versatility. They are great steamed, pan-fried and served with a dipping sauce, or steamed and added to various broths or soups, like this recipe.



  1. 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.
  2. 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.
  3. 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.