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 (optional)
     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.
  
  Recipe by Kay Chun
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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