Sour Soup Dumplings (酸汤水饺)

Instructions

1. 1Make the soup base: in each serving bowl, combine vinegar, chili oil, garlic, soy, white pepper, and a pinch of salt. Set aside.

   调酸汤底

   🔍 Look for

   Visual: 碗底是深色醋和红辣椒油的分层Bowl bottom is layered with dark vinegar and red chili oil

   You know it's right when: 辣椒油带底料——那才是风味Chili oil sediment is included — that's the flavor

2. 2Boil a large pot of water. Add the dumplings in a single layer, stir gently once to prevent sticking.

   下饺子

   🔍 Look for High heat 约 7-9 分钟（速冻） · about 7-9 minutes (frozen)

   Visual: 饺子先沉底，煮熟后浮起Dumplings sink, then bob to the surface as they cook

   You know it's right when: 饺子全部浮起——快熟了All dumplings float — nearly done

3. 3When the dumplings float, add 1/2 cup cold water and wait for the second boil. Add cold water again once more (the 'three boils' method).

   三开三点

   🔍 Look for High heat 每轮 2-3 分钟 · 2-3 minutes per round

   Visual: 水短暂平静，随后再次剧烈沸腾Water settles briefly, then re-boils vigorously

   You know it's right when: 按压饺子——回弹说明熟透Press a dumpling — it springs back (fully cooked)

4. 4Ladle 1 cup of the hot dumpling water into each bowl and stir — the chili oil blooms and the garlic perfumes the broth.

   冲开汤底

   🔍 Look for

   Visual: 汤色变成浑浊的橘红，浮着油亮的油滴Soup turns cloudy red-orange, glossy with oil droplets

   You know it's right when: 汤闻起来酸香扑鼻带蒜香The broth smells sharply sour and garlicky

5. 5Transfer the dumplings into the soup. Top with cilantro and scallions, drizzle sesame oil, and serve piping hot.

   装碗上桌

   🔍 Look for

   Visual: 饺子半浸在红汤里，上面点缀绿色香菜葱花Dumplings half-submerged in red broth, greens on top

   You know it's right when: 汤还冒着热气——立刻上桌Soup is still steaming — serve now