Hot and Sour Dumpling Soup for the middle class Indian.
What makes a good recipe? Everything and nothing. To me, it's one that keeps things simple with just the right ingredients, easing the load on my neurodivergent brain. That's why this dumpling soup is the perfect blend of elegance and ease – a quasi-fancy creation for when you're motivated to MAKE something but dread the fear of failure.
(◕ᴗ◕✿)
Ingredients:
Ginger and garlic, chopped.
Veggies (carrots, beans, or frozen vegetables), one gree chili (split in half)
Button mushrooms for umami flavor (optional)
Salt, sugar, soy sauce, red chili sauce, and vinegar (adjust to taste)
Dumplings (momos from your locality is the way to go, but I'll also provide a short and easy homemade method)
Cornflour and pepper powder slurry (cornflour mixed with water to thicken the soup)
-a pinch of MSG (optional)
-coriander stems (optional)
Instructions:
In a pot, sauté the ginger and garlic until fragrant.
Add button mushrooms and cook until lightly browned, then add the rest of the veggies and cook them until they're slightly tender.
Pour in water or vegetable broth to cover the veggies, and let it simmer for 5-6 minutes on medium high flame.
Season the soup with salt, sugar, soy sauce, red chili sauce, and vinegar. Taste and adjust the seasonings according to your preference. Add the coriander stems too and simmer for 3-4 minutes.
Carefully taste test the soup to ensure the flavor is to your liking before adding the cornflour and pepper powder slurry. Adjust the seasonings if needed.
Gradually add the cornflour and pepper powder slurry while stirring the soup until it reaches your desired thickness.
Once the soup is at the desired consistency, you can add the dumplings and warm them up.
Optionally, you can garnish the soup with julienne-cut veggies for a fancier presentation.
I bought Momos from my locality for Rs 45, which turned out great match for this soup. Alternatively, here's a simple chicken dumpling preparation.
Instructions for Wrappers
Ingredients: – 2 cups all-purpose flour – ½ teaspoon salt – ½ cup warm water
Instructions: 1. Mix flour and salt in a bowl. 2. Gradually add warm water and knead into a dough. Coat it with vegetable oil. 3. Cover and let it rest for 30 minutes. 4. Roll the dough thin, then cut into squares. Alternatively, make a long log and cut it into small pieces, then roll it into circles.
For stuffing: – 500g ground chicken – 2 cloves garlic, minced – 1-inch piece of ginger, grated – onions, finely chopped – 1 tablespoon soy sauce – 1 tablespoon oil – Salt and pepper to taste
Instructions:
In a bowl, mix the ground chicken, minced garlic, grated ginger, chopped onions, soy sauce, sesame oil, salt, and pepper until well combined.
Lay out the wrappers on a clean surface. Place a small spoonful of the chicken mixture in the center of each wrapper.
Moisten the edges of the wrapper with water and fold it in half. Press the edges firmly to seal the dumpling.
Bring a pot of water to a boil and add the dumplings. Cook them for about 3-5 minutes or until they float to the surface. Alternatively, you can steam or pan-fry the dumplings if you prefer.