Hot and Sour Dumpling SoupThe climates is getting worse as days passes and I'm feeling very uneasy and moody very often.Most of the time I'm dreading myself out of bed feeling lazy to do anything. To change the atmosphere I have prepare Hot and Sour soup to pamper myself a bit so that I can relive myself from being moody
Ingredients
Serving Size:5 
Ingredients6 frozen chicken dumplings
1 cup mixed vegetable( carrots,green peas,corn,cauliflower and broccoli)
1/4 water chestnuts
1tsp minced garlic
5 cherry tomatoes
1 1/2tsp freshly ground white pepper
2tbsp thinly sliced scallion greens
fresh whole cilantro leaves
4 cups homemade chicken soup
2tsp dark soy sauce
4 small Chinese dried black mushrooms
12 small dried tree ear mushrooms
1tsp sugar
1 1/2tbsp starch
2tbsp red rice vinegar, white rice vinegar, or red wine vinegar
1 tsp sesame oil
salt to taste
Preparation Methods:
Soak black and tree ear mushrooms in 3 cups boiling-hot water in another bowl occasionally, until softened, about 30 minutes. Cut out and discard stems from black mushrooms, then squeeze excess liquid from caps into bowl and thinly slice caps. Remove tree ears from bowl, reserving liquid, and trim off any hard nubs. If large, cut tree ears into bite-size pieces. Stir together 1/4 cup mushroom-soaking liquid (discard remainder) with cornstarch in a small bowl and set aside.Stir together vinegars, light soy sauce, sugar, and salt in another small bowl.
Heat a wok over high heat- pour oil down side of wok, then swirl oil, tilting wok to coat sides. Once it's heated add the minced garlic till browned and crisp followed by the chopped mushrooms and other vegetables. Sprinkle a good amount of salt and saute well. Add the chicken broth and bring to a boil. As it starts to boil add the frozen dumplings and cherry tomatoes. Finally add the cornstarch mixture slowly and stir at the same time.Stir in white pepper, then drizzle in sesame oil and sprinkle with scallions and cilantro before serving.
Heat a wok over high heat- pour oil down side of wok, then swirl oil, tilting wok to coat sides. Once it's heated add the minced garlic till browned and crisp followed by the chopped mushrooms and other vegetables. Sprinkle a good amount of salt and saute well. Add the chicken broth and bring to a boil. As it starts to boil add the frozen dumplings and cherry tomatoes. Finally add the cornstarch mixture slowly and stir at the same time.Stir in white pepper, then drizzle in sesame oil and sprinkle with scallions and cilantro before serving.
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