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

Step 1

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).

Step 2

Leave to rest for 30-60 minutes. Then knead again until smooth.

Step 3

Mix beef, spring onion, ginger, ground Sichuan pepper (or five-spice powder), rice wine and salt.

Step 4

Swirl constantly in the same direction while gradually adding water/stock into the mixture until all the liquid is completely absorbed.

Step 5

Add Chinese chive and sesame oil then mix well.

Step 6

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.

Step 7

Make a loop with the dough (about 2.5 cm / 1 inch in diameter). Cut it into about 40 equal sections.

Step 8

Press each piece into a small disc with the palm of your hand.

Step 9

Use a rolling pin to flatten it into a thin disc (always remember to dust with flour if the dough sticks).

Step 10

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).

Step 11

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.

Step 12

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).

Step 13

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.

Step 14

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.

Step 15

No need to defrost before cooking. Follow the same cooking procedure described above.