Beef dumplings in hot and sour soup with spiced vinegar
A soul warming beef dumpling soup recipe
4
Serves
15 mins
Prep Time
1 hr
Cook Time
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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Ingredients
Dumplings and filling
300g Quality Mark beef mince
1 stalk finely chopped spring onion
1 tsp minced fresh ginger
1/4 tsp Chinese five spice
1/4 tsp sichuan pepper
1 tsp rice wine vinegar
1 and 1/2 tsp sea salt
150ml chicken stock
150g chives
1 Tbsp olive oil
1 tsp sesame oil
dumpling wrappers
Spiced vinegar
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
1 pinch sichuan pepper
Each bowl of soup
80ml black rice vinegar
80ml water
2 tsp brown sugar
1 tsp soy sauce
1/2 tsp sesame oil
To taste chilli oil
1 chopped spring onion
Chopped fresh coriander
Toasted sesame seeds
Method
To Mix Filling
To Make Vinegar
To Make Dumplings
To Assemble
1
Mix beef, spring onion, ginger, Chinese five-spice, ground Sichuan pepper, rice wine and salt.
2
Swirl constantly in the same direction while gradually adding stock/water into the mixture until all the liquid is completely absorbed.
3
Add Chinese chive and oil then mix well.
Nutrition Information per Serving (253g)
This dish is packed with iron, zinc and vitamin B12 contributing to immunity and energy levels.
Energy
397kJ (94 kcal)
Protein
10.2g
Total Fat
3.1g
Saturated Fat
1.3g
Carbs
6.5g
Dietary Fibre
g
Sodium
690mg
Iron
1.4mg
Zinc
1.6mg
Vitamin B12
0.9µg
