Hot sour soup and beef dumplings
Beef dumplings in a light broth
Serves
4 - 6
Prep Time
15 mins
Cook Time
35 mins
A new take on a Szechuan classic. Even better, it’s so easy to make but looks really complicated, so friends and family will be impressed. Serve with steamed greens like bok choy, green beans or broccoli.
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ShareIngredients
200g Quality Mark beef mincei
1 Tbsp tamari soy sauce
1 garlic clove
crushed1 tsp sesame oil
1 packet dumpling wrappersi
4 cups chicken stock
3 Tbsp rice wine vinegar
1 Tbsp tamari soy sauce
1 Tbsp brown sugar
3cm knob fresh ginger
sliced1 Tbsp sweet chili sauce
1 cup hot water
1 celery stalk
finely sliced1 red capsicum
seeds removed and finely slicedA handful of shiitake mushrooms
1 spring onion
finely sliced
Method
To make dumplings, mix mince, tamari and garlic well, then heat sesame oil in a large frying pan and brown the mixture gently. Set aside to cool once lightly cooked through.
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.
To make soup, throw everything except the vegetables into a large saucepan and bring to a gentle simmer.
Taste. If you require a little more sweetness, add a touch more sugar.
For more heat, add pepper or chilli sauce.
Just before you are ready to eat, add vegetables, simmer for around 10 minutes, then add dumplings.
The wrappers turn clear when dumplings are cooked.
To serve, place a few dumplings in warm bowls and then spoon broth and vegetables over the dumplings.
Garnish with a few finely sliced spring onions.
Nutrition Information per Serving (571g)
This nutrition analysis is based on 4 serves.
