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–+ servings
Beef Dumplings Served In Broth
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Beef Dumplings Served In Broth

Prep Time1 hour 30 minutes
Total Time1 hour 30 minutes
Recipe Category: Meat, Soup
Makes enough for: 4 people
All Rights Reserved: An original recipe from Lavender and Lime

Ingredients

For the broth

  • 1 punnet soup mix containing 1 potato, 1 turnip, 1 tomato, 1 leek, 1 stalk celery, small bunch parsley, minus the 2 carrots
  • 1 Knorr beef stock pot
  • 1 star anise
  • 5 g coriander
  • 1 l water
  • 30 mls Tamari
  • ½ Chinese cabbage, thinly sliced

For the beef

  • 650 g beef suet, chopped (if you cannot get this, substitute with 15mls canola oil)
  • 500 g beef shin, thinly sliced
  • 1 star anise
  • Salt and freshly ground black pepper to season
  • 10 g finely chopped coriander

For the dumplings

  • 150 g flour
  • 1 pinch fine salt
  • 125 mls boiling water
  • Flour for dusting

For the pickled carrots

  • 250 mls white wine vinegar
  • 110 g fructose
  • 2 carrots, from the soup pack, peeled and julienned

Method

For the broth

  • Roughly chop the potato, turnips, tomato and celery and add to a large pot (one that can take a steamer basket on top)
  • Add the parsley, Knorr beef stock, star anise and coriander
  • Cover with water and bring to the boil
  • Reduce the heat, cover and simmer for an hour
  • Strain the liquid through a sieve and discard the vegetables
  • Return the liquid to the pot and add the Tamari
  • Leave to simmer until you are ready to steam the dumplings

For the beef

  • Place the suet into a sauté pan and over a medium heat, leave it to render for an hour, stirring occasionally
  • Drain the oil from the pieces of fat and return the oil to the pan
  • Heat the oil and add the star anise
  • Add the shin and cook until done, seasoning during the cooking process
  • Place the meat into a sieve to drain off the excess oil
  • Remove the star anise and finely chop the cooked shin
  • Place into a bowl, adjust the seasoning and mix in the coriander
  • Leave to cool until you assemble the dumplings

For the dumplings

  • Sift the flour into a bowl
  • Add the salt and make a well in the centre
  • Pour in the boiling water and stir with a wooden spoon until the water is incorporated
  • Mix by hand until a dough forms
  • Dust your work top with flour and knead the dough for 5 minutes
  • Flatten into a circle, cover with cling film and leave to rest for at least 30 minutes
  • For the pickled carrots:
  • Place the vinegar and fructose into a small sauce pan
  • Allow the sugar to dissolve over a low heat
  • Place the carrots into a bowl and pour the vinegar over them
  • Allow to cool before refrigerating
  • Drain the liquid off just before serving

To serve

  • Bring the broth to a gentle boil
  • Roll the dumpling dough into a log, 20cm long
  • Cut off 20 pieces
  • Roll each piece into 10cm rounds (don’t worry if they are not quite round)
  • Place 2 teaspoons of the beef into the middle of each dumpling
  • Fold in half and seal the edges before pleating
  • Place 10 of the dumplings into a steamer basket
  • Steam for 20 minutes over the broth while you carry on making the dumplings
  • Remove the first batch of dumplings and place 5 into two bowls
  • Add the second batch of 10 dumplings to the steamer basket
  • Add the Chinese cabbage into the broth
  • Steam the second batch for 20 minutes
  • Place 5 into another 2 bowls
  • Divide the leftover meat between the 4 bowls
  • Divide the broth equally between the 4 bowls
  • Garnish with the pickled carrots before serving