Beef dumplings in hot and sour soup with spiced vinegar
A soul warming beef dumpling soup recipe
Serves
4
Prep Time
15 mins
Cook Time
1 hr
A classic dish from Shannxi province of China, beef dumplings in hot and sour soup showcase one of China's most loved flavour combinations. The soup is warm, comforting and a little addictive!
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ShareIngredients
300g Quality Mark beef mince
1 stalk finely chopped spring onion
1 tsp minced fresh ginger
1/4 tsp Chinese five spice
1 tsp rice wine vinegar
1 and 1/2 tsp sea salt
150ml chicken stocki
150g chives
1 Tbsp olive oil
1 tsp sesame oil
1 packet (300g) dumpling wrappers
80ml black rice vinegar
80ml water
2 tsp brown sugar
1 small piece cassia cinnamon
1 star-anise
1 bay leaf
1 pinch fennel seeds
80ml black rice vinegar
80ml water
2 tsp brown sugar
1 tsp soy sauce
1/2 tsp sesame oil
To taste crispy chilli oil
1 chopped spring onion
Chopped fresh coriander
Toasted sesame seeds
Method
Mix beef, spring onion, ginger, Chinese five-spice, rice wine vinegar and salt.
Swirl constantly in the same direction while gradually adding stock/water into the mixture until all the liquid is completely absorbed.
Add Chinese chives and oil then mix well.
Simmer all the ingredients for 5 mins (cover with a lid) then drain through a sieve.
Discard the spices
Set aside.
Take a dumpling wrapper (covering the remainder so they do not dry out).
Place a teaspoonful of beef mixture in the centre of each wrapper, fold up sides and crimp at top.
Cover and set aside.
Bring a large pot of water to a boil over a high heat.
Gently slide in half of the dumplings.
Cover with a lid.
When the water returns to a boil, pour in about 120 ml / 1/2 cup of cold water then cover.
Repeat the same procedure another two times.
While waiting for the dumplings to cook, prepare the serving bowls.
Pour 2 tablespoons of spiced vinegar into each bowl.
Add all the remaining ingredients.
Spoon in cooked dumplings along with some water from the pot.
Nutrition Information per Serving (376g)
This nutrition analysis is based on 4 serves and doesn't include the chilli oil or sesame seeds to serve. We recommend using a reduced salt stock and soy sauce to lower sodium in this recipe.
