Dumplings are a festive food that families make and eat together on almost every traditional festival or important occasion, especially during Chinese New Year.
There is nothing more comforting than a hot bowl of soup dumplings on a winter night. These dumplings, served in a soup made with chilli oil and dark vinegar, are a very popular street food from Shaanxi province, especially at the night markets there. This dish is very easy and quick to make.
This recipe can be found in Vegan Chinese Food by Yang Liu.
Serves 2
Preparation Time 5 minutes
Cooking time 5 minutes
Ingredients
40 vegan dumplings (available from an Asian grocer)
2 garlic cloves, finely chopped
90 ml (3 fl oz) soy sauce
150 ml (5 fl oz) Chinese dark vinegar
90 ml (3 fl oz) Chilli oil
1 teaspoon thirteen spice
Method
Bring 2 litres (68 fl oz/8 cups) water to the boil in a stockpot. Add the dumplings and stir so they don’t stick to the pot. When the water comes back to the boil add 250 ml (81/2 fl oz/1 cup) cold water. Stir carefully and, when the water boils again, the dumplings should be done. Remove the dumplings carefully with a sieve.
Divide the garlic, soy sauce, dark vinegar, chilli oil, thirteen spice, salt and nori between two bowls.
Divide the wontons equally between the bowls and add one soup ladle of the cooking water. Top with the spring onion and coriander.