Sour Soup Dumplings (酸汤水饺)

酸汤水饺

Sour Soup Dumplings (酸汤水饺): plump dumplings in a bold, tangy black-vinegar broth with chili oil heat. One pot, 20 minutes, pure Shaanxi comfort.

Ingredients

• dumplings (frozen or fresh, any filling)
• black vinegar (Chinkiang)
• chili oil (with sediment)
• garlic, minced
• cilantro, chopped
• scallions, sliced
• light soy sauce
• sesame oil
• white pepper

Instructions

1. Make the soup base: in each serving bowl, combine vinegar, chili oil, garlic, soy, white pepper, and a pinch of salt. Set aside. (Bowl bottom is layered with dark vinegar and red chili oil)
2. Boil a large pot of water. Add the dumplings in a single layer, stir gently once to prevent sticking. (Dumplings sink, then bob to the surface as they cook)
3. When the dumplings float, add 1/2 cup cold water and wait for the second boil. Add cold water again once more (the 'three boils' method). (Water settles briefly, then re-boils vigorously)
4. Ladle 1 cup of the hot dumpling water into each bowl and stir — the chili oil blooms and the garlic perfumes the broth.
5. Transfer the dumplings into the soup. Top with cilantro and scallions, drizzle sesame oil, and serve piping hot. (Dumplings half-submerged in red broth, greens on top)