Asian Food Filled With Beef Like a Dumpling
Served in a very tasty way, beef dumpling soup is effluvious, warm and comforting. This recipe provides a step past step guide on how to go far from scratch.
Beef dumplings in hot & sour soup
Chinese dumplings (Jiaozi, 饺子) tin exist cooked in several ways: water-boiled, pan-fried, steamed or deep-fried. Although they are all tasty in their ain ways, my personal favourite has to be the boiled ones. To make information technology fifty-fifty improve for cold winter days, I honey serving them in a tasty soup.
A classic dish from Shannxi province of People's republic of china, beef dumpling soup (酸汤水饺) showcases one of the near loved flavour combinations of the people from that region: hot & sour. Since my mum was born and grew up there, I appreciated dumplings served this way at a very young historic period. It'south one of my ultimate comfort foods.
Make the wrappers from scratch
I always make dumpling wrappers from scratch. I have to acknowledge information technology's labor-intensive and time-consuming. But believe me! They are so much meliorate than store bought ones. Stretchy, piece of cake to shape and seal, gratis from preservative and other subconscious ingredients, homemade dumpling wrappers are worth all the effort! To make it easier, I have a few tips:
- Firm dough is easier to work with than very soft ones. When rolling, grit the surface and the rolling pivot with flour if it appears to stick.
- There is no set rules on how you lot should roll a wrapper. Utilize whatever way yous are most comfortable with. Information technology takes a bit of do to produce thin, round wrappers. But it'due south not that difficult at all (My 5-yr-old makes perfect ones at present).
- If bachelor, you may employ a pasta machine to help. Gyre the dough into a sparse, flat piece then cutting out circles with a vino glass!
- Read my post on Homemade Dumpling Wrappers for detailed instructions and sentinel the video in the recipe card at the cease of this page.
Make the filling tender & moist
Beef filling can be very dry out if it's not properly prepared. To make information technology tender & moist, I have ii tips to offer:
- I ever choose minced beef with loftier fat content, preferably 10%.
- When it comes to mixing, the traditional method is to "Beat the filling (打馅儿)": Add together water or stock spoon by spoon while constantly swirl the meat in the same direction until all the liquid is completely absorbed.
Assemble the dumplings
It's time to assemble the dumplings. Place a spoonful of filling in the middle of a wrapper. Fold the wrapper, then seal it. Y'all may pleat it whatever way y'all like every bit long as yous make sure in that location is no leakage.
Have a look at my post "How to fold dumplings" which introduces ten different methods for dumpling assembly. The tutorial video included volition aid you sympathise the techniques.
Cooking dumplings in water
Can be trickier than it sounds, boiling dumpling does require a bit of technique and attention.
- Use a large pot (or a wok) filled with enough of water. Cook dumplings in batches. Ideally 20-25 dumplings at a time (suit according to the size of the dumplings).
- Place dumplings in when the water is fully boiled. And then cover the pot with a hat.
- To avert dumplings sticking to the bottom of the pot, you lot may gently push them around with the back of a cooking spoon.
- Add cold water three times when the water returns to a boil. When fully cooked, the dumplings should exist bloated and floating on the surface.
Spice upwardly the soup with big season
Pungent, aromatic and refreshing, this beefiness dumpling soup really hits the spot when you lot crave big flavour. I suggest that you take your time to gear up two key condiments:
- For the spiciness: Homemade Chinese chilli oil
- For the sourness: Spiced vinegar
In North-western Chinese households, it'due south a regular kitchen practice to simmer blackness rice vinegar with spices: Chinese cinnamon (cassia cinnamon), star-anise, bay leafage, fennel seeds and Sichuan pepper, etc. If y'all are new to this regional gustation, you might discover it too strong. Please feel gratis to adjust the quantity. But I'm sure you volition before long get used to this tangy flavor and love it as I do.
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 minced beef, see note 2
- ane stalk scallions, finely chopped
- i teaspoon minced ginger
- ½ teaspoon ground Sichuan pepper, or Chinese five-spice pulverisation
- 1 teaspoon Shaoxing rice wine
- 1.five teaspoon table salt
- 150 ml h2o, 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 saccharide
- 1 piece Chinese cinnamon(cassia cinnamon)
- 1 star-anise
- 1 bay leaf
- 1 pinch fennel seeds
- 1 compression Sichuan peppercorn
For EACH bowl of soup
- ane teaspoon lite soy sauce
- ½ teaspoon sesame oil
- i tablespoon Chinese chilli oil, or to taste
- 1 compression table salt
- Spring onion, chopped
- Coriander, chopped
- Toasted sesame seeds
- Papery dried shrimp, Optional
Make the dough
-
In a mixing bowl, add flour, salt and water. Knead with your hands (or a stand up mixer with a fitted dough hook) to course a medium-firm dough (See note 1).
-
Leave to residue for 30-60 minutes. And so knead once more 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 aforementioned direction while gradually calculation h2o/stock into the mixture until all the liquid is completely absorbed.
-
Add Chinese chive and sesame oil then mix well.
Set the spiced vinegar
-
Simmer all the ingredients for the spiced vinegar for 5 mins (comprehend with a chapeau) then drain through a sieve. Discard the spices. Set bated.
Ringlet the wrappers
-
Make a loop with the dough (about 2.5 cm / 1 inch in diameter). Cutting it into well-nigh 40 equal sections.
-
Press each slice into a small disc with the palm of your mitt.
-
Employ a rolling pin to flatten it into a thin disc (please refer to the video). E'er remember to grit with flour if the dough sticks.
Shape the dumplings
-
Identify a spoonful of filling in the center of a wrapper. Fold the wrapper, then seal information technology. Y'all may practise it any way yous like equally long as you make certain there is no leakage (See note three).
Melt the dumplings
-
Bring a large pot of water to a boil over a high oestrus. Gently slide in half of the dumplings (see note 3). Cover with a lid.
-
When the water returns to a eddy, pour in about 120 ml of cold h2o then cover. Echo the aforementioned process some other two times (see annotation 4).
Assemble the basin
-
While waiting for the dumplings to cook, prepare the serving bowls. Pour one-2 tablespoons of spiced vinegar into each bowl. Add together all the remaining ingredients. Spoon in cooked dumplings along with some water from the pot.
How to freeze dumplings
-
Freeze raw dumplings right later on 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 demand to defrost earlier cooking. Follow the aforementioned cooking procedure described above.
ane. The ideal flour water ratio may vary slightly depending on the brand of the flour and how y'all measure it (Measuring flour with cups is less accurate). To make wrapper rolling easier, the dough shouldn't be too soft.
2. For better taste, choose minced beef which has a higher fat content.
3. Please refer to my post on "X ways to fold dumplings" which includes a turorial video.
iv. It is advisable to cook dumplings in batches (20-25 dumplings at a time) to avoid them sticking to the bottom of the pot.
Serving: i serving | Calories: 513 kcal
Evidence me your dish or ask me questions @red.house.spice
Reader Interactions
Source: https://redhousespice.com/beef-dumplings-soup/