MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hot & Sour Dumpling Soup
Categories: Mushrooms, Poultry, Vegetables, Chilies, Herbs
Yield: 4 servings

3 tb Oil
8 oz Fresh shiitake mushrooms;
- stemmed, thin sliced
2 tb Minced fresh ginger
Salt & pepper
8 c Chicken broth
6 oz Firm tofu; in matchsticks
1/3 c Soy sauce
2 oz Drained canned, sliced
- bamboo shoots; in
- matchsticks
1/4 ts Ground white pepper; more to
- taste (opt)
12 Frozen pork gyoza or
- potsticker dumplings
1/4 c Cornstarch
3 tb Distilled white vinegar
Thin sliced scallions and
- fresh chiles (such as red
- Fresno or jalapeno);
- garnish

In a large saucepan, heat oil over medium. Add mushrooms
and ginger, and season with salt and pepper. Cook until
softened, stirring occasionally, about 3 minutes. Stir
in broth, tofu, soy sauce, bamboo shoots and white
pepper, if using, and bring to a boil over high. Add
dumplings and simmer over medium heat until cooked
through, about 5 minutes.

In a small bowl, whisk cornstarch with 1/4 cup water to
form a slurry. Add slurry and vinegar to saucepan and
simmer until slightly thickened, about 2 minutes. Season
with salt and more white pepper, if desired.

Divide soup among bowls and garnish with scallions and
chiles. Serve hot.

By: Kay Chun

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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