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

Ingredients

For the dough
• 300g / 2 1/3 cups all purpose flour, plus extra for dusting
• 1 pinch salt
• 150-160ml / 10-11 tablespoons water (see note 1)

For the filling
• 300g / 10oz minced beef (see note 2)
• 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

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

For EACH bowl of soup
• 1 teaspoon light soy sauce
• 1/2 teaspoon Chinese sesame oil
• Chinese chilli oil, to taste
• 1 pinch salt
• Spring onion, chopped
• Coriander, chopped
• Toasted sesame seeds
• Papery dried shrimp (Optional)

Instructions

1. Make the dough: In a mixing bowl, add flour, salt and water. Knead with your hands (or a stand mixer with a fitted dough hook) until well combined. Leave to rest for 30 minutes. Then knead again to form a smooth dough (See note 1).
2. 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.
3. 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.
4. Roll the wrappers: Make a loop with the dough (about 2.5 cm / 1 inch in diameter). Cut it into about 40 equal sections. Press each piece into a small disc with the palm of your hand. Then use a rolling pin to flatten it into a thin disc (always remember to dust with flour if the dough sticks).
5. Shape the dumplings: 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)
6. 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.
7. 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.

Notes

https://redhousespice.com/beef-dumplings-soup/