Beef Dumplings in Hot & Sour Soup with Spiced Vinegar
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Beef Dumplings in Hot & Sour Soup with Spiced Vinegar

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A classic dish from Shannxi province of China, beef dumplings in hot & sour soup showcase one of China's most loved flavour combinations. The soup is warm, comforting and a little addictive!
<b>Prep:</b> 15 mins Prep: 15 mins
<b>Cook:</b> 1 hour  Cook: 1 hour
Serves 4 Serves 4
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Dumplings and filling

  • 300g Quality Mark beef mince
  • 1 stalk spring onion, finely chopped
  • 1 teaspoon minced ginger
  • 1/4 teaspoon ground Chinese five spice
  • 1/4 teaspoon ground Sichuan pepper
  • 1 teaspoon Shaoxing rice wine
  • 1.5 teaspoons salt
  • 150ml / 10 tablespoons chicken stock / water
  • 150g / 5oz Chinese chive, finely chopped
  • 1 tablespoon cooking oil
  • 1 teaspoon Chinese sesame oil
  • dumpling wrappers, available from any good Asian supermarket

Spiced Vinegar

  • 80ml / 1/3 cup black rice vinegar
  • 80ml / 1/3 cup water
  • 2 teaspoons brown sugar or regular sugar
  • 1 small piece of Chinese cinnamon (cassia cinnamon)
  • 1 star-anise
  • 1 bay leaf
  • 1 pinch fennel seeds
  • 1 pinch Sichuan peppercorn

Each Bowl of Soup

  • 80ml or 1/3 cup black rice vinegar
  • 80ml / 1/3 cup water
  • 2 teaspoons brown sugar
  • 1 teaspoon soy sauce
  • 1/2 teaspoon sesame oil
  • Chilli oil, to taste
  • 1 pinch salt
  • Spring onion, chopped
  • Coriander, chopped
  • Toasted sesame seeds


  1. Mix the filling: Mix beef, spring onion, ginger, Chinese five-spice, ground Sichuan pepper, rice wine and salt. Swirl constantly in the same direction while gradually adding stock/water into the mixture until all the liquid is completely absorbed. Add Chinese chive and oil then mix well.
  2. Prepare the spiced vinegar: Simmer all the ingredients for 5 mins (cover with a lid) then drain through a sieve. Discard the spices. Set aside.
  3. Shape the dumplings:Take a dumpling wrapper (covering the remainder so they do not dry out). Place a teaspoonful of beef mixture in the centre of each wrapper, fold up sides and crimp at top. Cover and set aside.
  4. 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 / 1/2 cup of cold water then cover. Repeat the same procedure another two times.
  5. Assemble the bowl: While waiting for the dumplings to cook, prepare the serving bowls. Pour 2 tablespoons of spiced vinegar into each bowl. Add all the remaining ingredients. Spoon in cooked dumplings along with some water from the pot.
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 253g
Energy kJ (kcal) 397 (94)
Protein (g) 10.2
Fat (g) 3.1
Saturated (g)
Carbohydrate (g) 6.5
Sugars (g)
Sodium (mg) 690
Iron (mg) 1.4
Zinc (mg) 1.6
Vitamin B12 (ug) 0.9
Vitamin D (ug) N/A
Selenium (ug) 2.9
  1. The ideal flour to water ratio may vary slightly depending on the brand of the flour and how you measure it (Measuring flour with cups is less accurate). To make wrapper rolling easier, the dough shouldn’t be too soft.
  2. For better results, cook dumplings in batches (20-25 dumplings at a time) to avoid them sticking to the bottom of the pot.
  3. Make in advance: freeze dumplings right after they are assembled. Firstly you need to lay them on a tray (dust with flour or line with parchment paper) to freeze. Then put them in an air-tight bag when totally frozen. Follow the same cooking procedure (do not defrost).

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