Beef dumplings in hot & sour soup (酸汤水饺)

Method14 steps · about 1 hr 30 min

1. 1

   Step 1: Mix the 300 g dough flour, 1 pinch salt and 160 ml dough water. Knead by hand or with a dough hook until a medium-firm dough forms; it should not be very soft.

   Uses 300 g all-purpose flour for the dough · 1 pinch salt · 160 ml water for the dough

2. 2

   Step 2: Cover the dough and let it rest for 30–60 minutes while preparing the filling and vinegar. Check at 30 minutes, then knead again until smooth.

   Rest dumpling dough · 30 minUses Medium-firm dumpling dough

3. 3

   Step 3: Mix the 300 g raw ground beef with the finely chopped scallion (1 stalk), 1 tsp minced ginger, ½ tsp ground Sichuan pepper, 1 tsp Shaoxing wine and 1½ tsp filling salt.

   Uses 300 g raw ground beef, preferably about 10% fat · 1 stalk scallion, finely chopped, for the filling · 1 teaspoon minced ginger · ½ tsp ground Sichuan pepper · 1 teaspoon Shaoxing rice wine · 1½ tsp salt for the filling

4. 4

   Step 4: Stir the seasoned beef constantly in one direction while gradually adding the separate 150 ml filling water, spoonful by spoonful. Continue until all the water is absorbed.

   Uses Seasoned raw beef filling · 150 ml water for the filling

5. 5

   Step 5: Mix the 150 g finely chopped Chinese chives and 1 tsp filling sesame oil into the hydrated beef. Keep the raw filling refrigerated while rolling the wrappers.

   Uses Hydrated raw beef filling · 150 g Chinese chives (finely chopped) · 1 teaspoon sesame oil

6. 6

   Step 6: Put the 80 ml black rice vinegar, 80 ml vinegar water, 2 tsp brown sugar, cassia piece, star anise (1), bay leaf (1), fennel seeds (1 pinch) and Sichuan peppercorns (1 pinch) in a small pan. Cover and simmer for 5 minutes. Strain, discard the whole spices and set the spiced vinegar aside.

   Simmer spiced vinegar · 5 minUses 80 ml black rice vinegar · 80 ml water · 2 tsp brown sugar · 1 piece Chinese cinnamon (cassia cinnamon) · 1 star-anise · 1 bay leaf · 1 pinch fennel seeds · 1 pinch Sichuan peppercorn

7. 7

   Step 7: Shape the rested smooth dough into a loop with a rope about 2.5 cm (1 inch) thick. Cut it into about 40 equal portions.

   Uses Rested smooth dumpling dough

8. 8

   Step 8: Press each dough portion into a small disc with your palm.

   Uses About 40 equal dough portions

9. 9

   Step 9: Roll each disc into a thin wrapper. Lightly dust the work surface and rolling pin with the separate extra flour whenever the dough sticks.

   Uses Pressed dough discs · Extra all-purpose flour for rolling and, if freezing, dusting the tray

   
10. 10

    Step 10: Place a spoonful of chilled beef filling in the centre of each wrapper. Fold and seal firmly so there are no gaps or leaks. Keep the filled dumplings apart. Refrigerate any excess raw filling to cook separately.

    Uses Rolled dumpling wrappers · Spoonfuls of prepared raw beef filling

    
11. 11

    Step 11: For the optional freezer route, freeze the raw dumplings immediately after shaping. Arrange them without touching on a tray lightly dusted with the separate dusting flour, or lined with parchment. Once completely frozen, transfer them to an airtight bag. When ready to cook, boil them from frozen without thawing, using the same three cold-water additions per batch and cooked-through endpoint below. Skip cooking now if freezing for later.

    Uses Raw shaped dumplings, only if freezing for later · Extra flour for the freezer tray, only if needed

12. 12

    Step 12: For either freshly shaped or frozen dumplings, bring a large pot of plenty of water to a full boil over high heat. Slide in about half the dumplings, ideally 20–25 at a time, leaving room for them to move. Gently push them with the back of a spoon if needed to prevent sticking, then cover.

    Uses Plenty of water for boiling the dumplings and finishing the soup · First batch of freshly shaped dumplings, if cooking fresh · First batch of frozen dumplings, only if chosen

13. 13

    Step 13: When the pot returns to a boil, add about 120 ml cold water and cover. Repeat this addition twice more as the water returns to a boil, for three additions per batch. The dumplings should be bloated and floating, with the beef filling fully cooked to 71°C (160°F). Lift out the cooked dumplings and repeat the boiling procedure with the remaining dumplings. Keep some hot cooking water for the soup.

    Uses First dumpling batch in boiling water · About 120 ml cold water at each of three additions per batch · Remaining freshly shaped dumplings, only if cooking fresh · Remaining frozen dumplings, only if chosen

14. 14

    Step 14: While the dumplings cook, prepare four serving bowls. Put 1–2 tbsp strained spiced vinegar, 1 tsp light soy sauce, ½ tsp sesame oil, 1 tbsp chilli oil or to taste, and 1 pinch salt in each bowl. Divide the chopped spring onion, coriander, toasted sesame seeds and optional papery dried shrimp among the bowls. Add the cooked dumplings and enough hot cooking water from the pot to make the soup. Serve immediately; set unused spiced vinegar aside.

    Uses 1–2 tbsp spiced vinegar per bowl, 4–8 tbsp across four bowls · 4 tsp light soy sauce for four soup bowls, 1 tsp per bowl · 2 tsp sesame oil for four soup bowls, ½ tsp per bowl · Chilli oil to taste, from the four-bowl allowance · 4 pinches salt for four soup bowls, 1 pinch per bowl · Spring onion (chopped) · Coriander (chopped) · Toasted sesame seeds