Hot and Sour Mixed Dumplings
ID: b6801edb...
This hot and sour dumpling recipe is incredibly simple. The signature sauce is tangy, appetizing, and spicy without being overwhelming. Served with freshly boiled, piping hot dumplings, every bite is soaked in flavor—it's addictive and even more delicious than snail noodles (Luosifen).
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🍳 Cooking Flow
Place minced garlic, chopped scallions, chili powder, and sesame seeds in a bowl, then pour over hot oil to release the aroma. → Add soy sauce, black vinegar, salt, sugar, and chicken bouillon powder; mix well to create the hot and sour sauce. → Bring water to a boil and add the dumplings. Add cold water during the process to control the temperature until they are fully cooked and floating. → Ladle a bit of the hot dumpling cooking water into the sauce, then add the dumplings and mix well. → Garnish with cilantro and crushed peanuts to serve.
Cooking Steps
Brief Cooking Order
Place minced garlic, chopped scallions, chili powder, and sesame seeds in a bowl, then pour over hot oil to release the aroma. → Add soy sauce, black vinegar, salt, sugar, and chicken bouillon powder; mix well to create the hot and sour sauce. → Bring water to a boil and add the dumplings. Add cold water during the process to control the temperature until they are fully cooked and floating. → Ladle a bit of the hot dumpling cooking water into the sauce, then add the dumplings and mix well. → Garnish with cilantro and crushed peanuts to serve.
Introduction
This hot and sour dumpling recipe is incredibly simple. The signature sauce is tangy, appetizing, and spicy without being overwhelming. Served with freshly boiled, piping hot dumplings, every bite is soaked in flavor—it's addictive and even more delicious than snail noodles (Luosifen).
Step 1
Place minced garlic, a portion of the chopped scallions, chili powder, and white sesame seeds in a bowl.
Step 2
Heat the cooking oil in a pan until it begins to smoke, then immediately pour it over the aromatics in the bowl to release a intense fragrance.
Step 3
Add light soy sauce, black vinegar, salt, sugar, and chicken bouillon powder to the bowl, and stir well to make the hot and sour sauce.
Step 4
Bring a pot of water to a boil, add the dumplings, and gently push them with the back of a ladle to prevent sticking to the bottom.
Step 5
Once the water boils, add a splash of cold water. Repeat this 1-2 times until the dumplings float and look plump, indicating they are cooked through.
Ingredients List
Important Notes
🔥 When pouring the hot oil, the temperature must be high, around 70-80% heat, to fully activate the fragrance of the garlic and chili.
💡 The ratio of hot and sour flavors can be adjusted to personal preference; add more black vinegar if you prefer a tangier taste.
⚠️ Adding a small amount of the dumpling cooking water helps mellow out the sauce and integrates the flavors, a technique known as 'using the original soup to complement the original food'.
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