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Hot sour soup and beef dumplings

Beef dumplings in a light broth

6

Serves

15 mins

Prep Time

35 mins

Cook Time

Sue Hamilton and Dana Alexander

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

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200g Quality Mark beef mince

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1 Tbsp tamari soy sauce

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1 garlic clove

crushed

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1 tsp sesame oil

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1 packet dumpling wrappers

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Soup

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4 cups chicken stock

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3 Tbsp rice wine vinegar

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1 Tbsp tamari soy sauce

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1 Tbsp brown sugar

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3cm knob fresh ginger

sliced

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1 Tbsp sweet chili sauce

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1 cup hot water

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1 celery stalk

finely sliced

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1 red capsicum

seeds removed and finely sliced

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A handful of shiitake mushrooms

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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 (253g)

This dish is packed with iron, zinc and vitamin B12 contributing to immunity and energy levels.

Energy

397kJ (94kCal 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