Monday, May 14, 2018

Dumpling workshop: Hot n sour soup recipe

Dumpling workshop May 8th, 2018.


Veal dumplings
Hot and sour soup
Cucumber salad
Soy sauce stewed eggs
Garlic peanuts
Mango/pineapple ice cream with coconut crumble toppings

Hot n Sour soup

Serve about 6-8 people


8 cups of broth* or water
1 onion, sliced
1/2 cup of carrot, thinly julienned or grated
1/2 cup of Chinese fungi*(or wood ears or cloud ears), rehydrated and thinly julienned.
1/2 cup of mushroom, preferably shiitake mushroom thinly julienned
1/2 cup of tofu, julienned
1/2 of thinly julienned meat (same as the meat of your broth), seasoned with 1/4 teaspoon of salt, a pinch of white pepper, 1 tea spoon of corn starch, and 1 tea spoon of white or rice wine (suggested but optional, if not, use water)
2 table spoon of cornstarch
1 large egg
2 table spoon of vinegar
1 teaspoon of white pepper
1 tea spoon of sesame oil
2 table spoon of chopped green onion
more vinegar and white pepper/hot sauce to taste


  • Boil the broth. Add onion and carrot and cook about 10 minutes or until softened. 
  • Add Chinese fungi, mushroom, and tofu. After the broth boils up, cook for another 3-5 minutes. 
  • Add meat and cook for another 3-5 minutes. 
  • Dissolve the cornstarch in 1/4 cup of water, stir in gently into the soup. 
  • Wait until the broth boils again. Beat the egg lightly and gently stir in the egg. 
  • Season with vinegar, sesame oil, white pepper and green onion. 

*You can definitely use the store bought broth can or cube, but nothing compared to homemade broth. Leftover roasted veggies, chicken or beef are the best to recycle and turn them into delicious broth.   

*At the workshop I used a full package of dry Chinese fungi that I bought at the supermarket here for the pot of soup for 12 people, and that's a lot of fungi in it. So adjust the quantity according to your taste! 

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