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Thursday 1 October 2026

Last cooked 21:00


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Gyirong Border Post Soup

Based on:

TypeStarter

Serves4 people

DateAugust 29, 2026

A comforting dumpling soup, where the border post is visibly flooded by the broth.

Clear Tibetan-style broth with dumplings, arranged as a border post being flooded: a row of dumplings as the building, half submerged in brown-green soup. The setup refers to the inaccessible border and the disastrous flood.

Ingredients

  • 2 liters vegetable broth
  • 12 small ready-made vegetable or chicken dumplings (frozen, Asian supermarket)
  • 1 leek
  • 2 carrots
  • 200 g shiitake mushrooms
  • 2 tbsp light soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp cornstarch
  • 1 bunch coriander
  • 1 clove garlic
  • 1 piece ginger (2 cm)
  • 1 tsp toasted sesame seeds
  • pepper to taste

Method

  1. Cut the leek into diagonal strips, the carrot into thin slices, and the shiitake into slices.
  2. Finely chop garlic and ginger.
  3. Heat sesame oil in a large pan, sauté garlic, ginger, leek, carrot, and shiitake for 3 minutes.
  4. Add the broth and soy sauce, bring to a boil.
  5. Cook the dumplings for 6-8 minutes until done.
  6. Mix cornstarch with 2 tbsp water, stir into the soup to slightly thicken.
  7. Season with pepper.
  8. Spoon the soup into deep bowls. Place three dumplings per bowl in a straight row on one side (the border post), half under the vegetables, as if being flooded.
  9. Garnish with coriander and sesame seeds.

Serving notes

  • Serve with chopsticks or a spoon, keeping the border post visible.
  • Let the dumplings partly disappear under the soup for the flooded effect.