Homemade Dumplings in Sour Soup

Northerners love to eat dumplings, boiled, fried, steamed, all kinds of eating methods, but I only love sour soup dumplings. A bowl of dumplings in sour soup is not too vinegar, hot and not stinging. The dumplings that are as beautiful as pearls either stick out their heads or show their bellies and float in the bright soy colored vinegar soup with a few coriander and shrimp floating between them. The hot air in the soup contains all the flavors. It gently floats out, sneaks into the nose and smells to the bone marrow. Take a small bite at the end of the dumpling, put it back into the soup, fill it with the soup, and then send it to the mouth. It's another delicious food. Love to eat sour soup dumplings, but also miss the stories in sour soup dumplings.

Main Ingredients

• coriander A moderate amount
• Dry chili noodles appropriate amount
• sesame A moderate amount
• count appropriate amount
• ginger appropriate amount
• Scallion appropriate amount
• Dumplings A moderate amount

Auxiliary Ingredients

• small shrimp A moderate amount

Seasonings

• Light soy sauce appropriate amount
• Rice vinegar appropriate amount
• White sugar appropriate amount
• Chicken essence appropriate amount
• Thirteen spices appropriate amount
• salt appropriate amount

Make sure to use the boiling soup to wash the base material and mix it well before putting in the dumplings.