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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

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300g Quality Mark beef mince

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1 stalk finely chopped spring onion

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1 tsp minced fresh ginger

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1/4 tsp Chinese five spice

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1/4 tsp sichuan pepper

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1 tsp rice wine vinegar

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1 and 1/2 tsp sea salt

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150ml chicken stock

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150g chives

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1 Tbsp olive oil

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1 tsp sesame oil

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dumpling wrappers

Spiced vinegar

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80ml black rice vinegar

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80ml water

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2 tsp brown sugar

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1 small piece cassia cinnamon

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1 star-anise

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1 bay leaf

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1 pinch fennel seeds

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1 pinch sichuan pepper

Each bowl of soup

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80ml black rice vinegar

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80ml water

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2 tsp brown sugar

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1 tsp soy sauce

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1/2 tsp sesame oil

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To taste chilli oil

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1 chopped spring onion

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Chopped fresh coriander

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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