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. Its also eaten as a midnight snack, and served to visitors any time of the day. During the Chinese New Year its 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. Serving Size: 6  From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.