Hot sour soup and beef dumplings
Beef dumplings in a light broth
4 - 6
Serves
15 mins
Prep Time
35 mins
Cook Time
Recipe author
Sue Hamilton and Dana Alexander
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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Ingredients
Dumplings
200g Quality Mark beef mince
i
1 Tbsp tamari soy sauce
1 garlic clove
crushed
1 tsp sesame oil
1 packet dumpling wrappers
i
Soup
4 cups chicken stock
3 Tbsp rice wine vinegar
1 Tbsp tamari soy sauce
1 Tbsp brown sugar
3cm knob fresh ginger
sliced
1 Tbsp sweet chili sauce
1 cup hot water
1 celery stalk
finely sliced
1 red capsicum
seeds removed and finely sliced
A handful of shiitake mushrooms
1 spring onion
finely sliced
Method
To Make Dumplings
To Make Soup
To Serve
1
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.
2
Take a dumpling wrapper (covering the remainder so they do not dry out).
3
Place a teaspoonful of beef mixture in the centre of each wrapper, fold up sides and crimp at top. Cover and set aside.
Nutrition Information per Serving (571g)
This nutrition analysis is based on 4 serves.
Energy
1351kJ (323 kcal)
Protein
21.1g
Total Fat
5.2g
Saturated Fat
1.5g
Carbs
45.2g
Dietary Fibre
3.9g
Sodium
1395mg
Iron
2.6mg
Zinc
3.2mg
Vitamin B12
0.5µg
