Beef dumplings in hot & sour soup (酸汤水饺)
User Reviews
5
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Prep Time
40 mins
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Cook Time
20 mins
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Rest
30 mins
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Total Time
1 hr 30 mins
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Servings
4 servings
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Calories
513 kcal
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Course
Main Course
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Cuisine
Chinese
Beef dumplings in hot & sour soup (酸汤水饺)
Description
Beef Dumplings in Hot & Sour Soup involves making a firmer dough from all-purpose flour, salt, and water, which rests and is kneaded to smoothness before rolling into thin dumpling wrappers. The filling combines minced beef with scallions, ginger, Sichuan pepper or five-spice powder, rice wine, salt, water or stock, Chinese chives, and sesame oil, mixed thoroughly to a well-absorbed, cohesive mixture.
The dumplings are filled and shaped using hand-rolled wrappers, then cooked in a hot and sour broth enhanced by soy sauce, sesame oil, chili oil, salt, spring onions, coriander, toasted sesame seeds, and optionally dried shrimp. A spiced vinegar sauce made by simmering black rice vinegar with sugar, cinnamon, star anise, bay leaf, fennel seeds, and Sichuan peppercorns is prepared and strained as a flavorful accompaniment.
The resulting dish balances the tender beef filling in delicate wrappers with an aromatic, spicy, tangy broth, garnished with fresh herbs and seeds. Preparation requires attention to dough firmness, filling consistency, and batch cooking to avoid sticking. This soup provides a warming, flavorful meal, showcasing Chinese ingredients and seasoning.
Practical tips include adjusting water in the dough based on flour brand, choosing fattier beef for better taste, consulting folding techniques for uniform dumplings, and cooking in manageable quantities to prevent sticking.
Ingredients
For the dough
- 300 g all-purpose flour plus extra for dusting
- 1 pinch salt
- 160 ml water see note 1
For the filling
- 300 g beef see note 2, minced
- 1 talk scallions finely chopped
- 1 teaspoon ginger minced
- ½ teaspoon Sichuan peppercorn or Chinese five-spice powder, ground
- 1 teaspoon Shaoxing rice wine
- 1.5 teaspoon salt
- 150 ml water or stock
- 150 g Chinese chives finely chopped
- 1 teaspoon sesame oil
For the spiced vinegar
- 80 ml black rice vinegar
- 80 ml water
- 2 teaspoon brown sugar or regular sugar
- 1 piece cassia cinnamon or Chinese cinnamon
- 1 star anise
- 1 bay leaf
- 1 pinch fennel seeds
- 1 pinch Sichuan peppercorn
For EACH bowl of soup
- 1 teaspoon soy sauce light
- ½ teaspoon sesame oil
- 1 tablespoon Chilli oil or to taste, Chinese style
- 1 pinch salt
- spring onion chopped
- Coriander chopped
- sesame seeds toasted
- dried shrimp Optional, papery
Instructions
Make the dough
- In a mixing bowl, add flour, salt and water. Knead with your hands (or a stand mixer with a fitted dough hook) to form a medium-firm dough (See note 1).
- Leave to rest for 30-60 minutes. Then knead again until smooth.
Mix the filling
- Mix beef, spring onion, ginger, ground Sichuan pepper (or five-spice powder), rice wine and salt.
- Swirl constantly in the same direction while gradually adding water/stock into the mixture until all the liquid is completely absorbed.
- Add Chinese chive and sesame oil then mix well.
Prepare the spiced vinegar
- Simmer all the ingredients for the spiced vinegar for 5 mins (cover with a lid) then drain through a sieve. Discard the spices. Set aside.
Roll the wrappers
- Make a loop with the dough (about 2.5 cm / 1 inch in diameter). Cut it into about 40 equal sections.
- Press each piece into a small disc with the palm of your hand.
- Use a rolling pin to flatten it into a thin disc (please refer to the video). Always remember to dust with flour if the dough sticks.
Shape the dumplings
- Place a spoonful of filling in the middle of a wrapper. Fold the wrapper, then seal it. You may do it any way you like as long as you make sure there is no leakage (See note 3).
Cook the dumplings
- Bring a large pot of water to a boil over a high heat. Gently slide in half of the dumplings (see note 3). Cover with a lid.
- When the water returns to a boil, pour in about 120 ml of cold water then cover. Repeat the same procedure another two times (see note 4).
Assemble the bowl
- While waiting for the dumplings to cook, prepare the serving bowls. Pour 1-2 tablespoons of spiced vinegar into each bowl. Add all the remaining ingredients. Spoon in cooked dumplings along with some water from the pot.
How to freeze dumplings
- Freeze raw dumplings right after they are assembled. Lay them on a tray (dust with flour or line with parchment paper). When totally frozen, transfer them into an air-tight bag.
- No need to defrost before cooking. Follow the same cooking procedure described above.
Notes
- Adjust flour-to-water ratio as needed since water absorption varies among flours; dough should be medium-firm and easy to roll.
- Use minced beef with good fat content for a richer filling.
- Refer to folding tutorials to achieve consistent dumpling shapes and seals.
- Cook dumplings in batches of 20-25 to prevent them from sticking together during boiling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 513 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 513kcal | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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