Comments on: Beef dumpling soup (酸汤水饺)

By: Wei Guo

Wei Guo — Wed, 10 Jun 2026 12:44:59 +0000

In reply to Jenny. Hope you'll enjoy this dish!

By: Jenny

Jenny — Sat, 06 Jun 2026 11:26:11 +0000

Good! I love the dumplings

By: Wei Guo

Wei Guo — Sun, 03 May 2026 14:56:18 +0000

In reply to Sam. Thank you for sharing this, Sam! I’m glad you’d try it again, and you’ve already spotted the key points. Happy to hear the wrappers turned out well, and freezing extras is never a bad idea.

By: Sam

Sam — Fri, 01 May 2026 20:23:20 +0000

I am certain these dumplings would have been delicious if we hadn’t made some key mistakes. They are as follows:

1. Used hamburger meat for filling (and did not make a test batch). Yes, I know it says minced, but it was on sale and I am generally filled with hubris and therefore assumed it would be fine. The taste was good, but the texture was unpleasantly firm. Do not recommend.

2. Used stock made from bullion cubes. This was VERY salty. Don’t recommend this either, unless you have low-sodium bullion or stock.

That said, my parents seemed to enjoy the dumplings. I would happily make this recipe again, just with proper ingredients. The dumpling wrappers were easy to make and turned out deliciously chewy. Haven’t made the soup portion yet, we just froze a BUNCH of dumplings since I also haven’t learned my lesson re: test batches.

By: Wei Guo

Wei Guo — Mon, 09 Mar 2026 08:03:18 +0000

In reply to Barbra Holian. So happy to know the shortcut version still turned out delicious for you!

By: Barbra Holian

Barbra Holian — Sun, 01 Feb 2026 00:48:28 +0000

Even though I made the “busy mom” version of this recipe ( boiled store-bought pork potstickers) and used balsamic vinegar instead of the black rice vinegar I don’t have), it turned out really delicious. Like some other reviewers, I did a double take when I saw the “soup” doesn’t call for broth, but it tasted great; full of heat and bursting with authentic flavor. And even though my short-cut version went together quickly, the flavor tasted like they’d been simmering for hours. I will definitely make this again, especially on cold winter days like today. Thanks, Wei, for another great recipe!

By: Wei Guo

Wei Guo — Tue, 21 Jan 2025 08:44:00 +0000

In reply to Lynn. Hi Lynn! Please refer to the instruction section for ‘Assemble the Bowl.’ Add spiced vinegar and other soup seasonings to the serving bowls, then add the cooked dumplings along with some of the cooking water. I hope this is clear—happy cooking!

By: Lynn

Lynn — Fri, 03 Jan 2025 04:00:29 +0000

I don’t understand what makes up the soup element. I see the ingredients for the dumplings, the spiced vinegar and and the add-ins, but what are you adding those things to? Is it simply stock? Thanks for your help.

By: Wei Guo

Wei Guo — Sun, 19 May 2024 15:24:38 +0000

In reply to BJ. Yes, you can do that for sure. Just be aware that you may need to reduce the quantity of soy sauce and the spiced vinegar if the beef broth you're using is already salted.

By: BJ

BJ — Mon, 13 May 2024 22:50:14 +0000

Is there a way to make this as simply the soup without the dumplings? Would it include making the spiced vinegar and simply adding it to a beef based broth?