Recipe - Ginger Soup

One half cup Fresh ginger root
7 cup Water
2 cup Brown sugar

DUMPLINGS
2 cup Glutinous rice flour
Cold water

1. Slice ginger root thin. Place in a saucepan with water and sugar.

2. Bring to a boil, stirring; then simmer, covered, 15 to 20 minutes.
Discard ginger. Serve the hot liquid in small bowls.

NOTE: Ginger soup is eaten with steamed crabs. It's also eaten as a
midnight snack, and served to visitors any time of the day. During the
Chinese New Year it's served with dumplings (see below). DUMPLINGS FOR
GINGER SOUP:

1. Gradually add enough cold water to 2 cups glutinous rice flour (kneading
the mixture) to make a dough that has the consistency and pliability of wet
clay.

2. Pinch off about 1 tablespoon of the dough at a time and roll it between
the palms of the hands to make a ball. Place on waxed paper.

3. Bring the ginger soup to a boil. Drop the dough balls in and cook 5
minutes over medium heat. To serve: place several dumplings in each bowl.
Ladle the hot soup over.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.