Served in a very tasty way, beef dumpling soup is aromatic, warm and comforting. This recipe provides a step by step guide on how to make it from scratch.
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Chinese dumplings (Jiaozi, 饺子) can be cooked in several ways: water-boiled, pan-fried, steamed or deep-fried. Although they are all tasty in their own ways, my personal favourite has to be the boiled ones. To make it even better for cold winter days, I love serving them in a tasty soup.
A classic dish from Shannxi province of China, beef dumpling soup (Suan Tang Shui Jiao, 酸汤水饺) showcases one of the most loved flavour combinations of the people from that region: hot & sour. Since my mum was born and grew up there, I appreciated dumplings served this way at a very young age. It’s one of my ultimate comfort foods.
Make the wrappers from scratch
I always make dumpling wrappers from scratch. I have to admit it’s labor-intensive and time-consuming. But believe me! They are so much better than shop bought ones. Stretchy, easy to shape and seal, free from preservative and other hidden ingredients, homemade dumpling wrappers are worth all the effort! To make it easier, I have a few tips:
- Firm dough is easier to work with than very soft ones. When rolling, dust the surface and the rolling pin with flour if it appears to stick.
- There is no set rules on how you should roll a wrapper. Use whatever way you are most comfortable with. It takes a bit of practice to produce thin, round wrappers. But it’s not that difficult at all (My five-year-old makes perfect ones now).
- If available, you may use a pasta machine to assist. Roll the dough into a thin, flat piece then cut out circles with a wine glass!
- Read my post on Homemade Dumpling Wrappers for detailed instructions and watch the video in the recipe card at the end of this page.
Make the filling tender & moist
Beef filling can be very dry if it’s not properly prepared. To make it tender & moist, I have two tips to offer:
- I always choose minced beef with high fat content, preferably 10%.
- When it comes to mixing, the traditional method is to “Beat the filling (打馅儿)”: Add water or stock spoon by spoon while constantly swirl the meat in the same direction until all the liquid is completely absorbed.
Assemble the dumplings
It’s time to assemble the dumplings. Place a spoonful of filling in the middle of a wrapper. Fold the wrapper, then seal it. You may pleat it any way you like as long as you make sure there is no leakage.
Have a look at my post “How to fold dumplings” which introduces ten different methods for dumpling assembly. The tutorial video included will help you understand the techniques.
Cooking dumplings in water
Can be trickier than it sounds, boiling dumpling does require a bit of technique and attention.
- Use a large pot (or a wok) filled with plenty of water. Cook dumplings in batches. Ideally 20-25 dumplings at a time (adjust according to the size of the dumplings).
- Place dumplings in when the water is fully boiled. Then cover the pot with a lid.
- To avoid dumplings sticking to the bottom of the pot, you may gently push them around with the back of a cooking spoon.
- Add cold water three times when the water returns to a boil. When fully cooked, the dumplings should be bloated and floating on the surface.
Spice up the soup with big flavour
Pungent, aromatic and refreshing, this beef dumpling soup really hits the spot when you crave big flavour. I suggest that you take your time to prepare two key condiments:
- For the spiciness: Homemade Chinese chilli oil
- For the sourness: Spiced vinegar
In North-western Chinese households, it’s a regular kitchen practice to simmer black rice vinegar with spices: Chinese cinnamon (cassia cinnamon), star-anise, bay leaf, fennel seeds and Sichuan pepper, etc. If you are new to this regional taste, you might find it too strong. Please feel free to adjust the quantity. But I’m sure you will soon get used to this tangy flavour and love it as I do.
Beef dumplings in hot & sour soup (酸汤水饺)
Ingredients
For the dough
- 300 g all-purpose flour, plus extra for dusting
- 1 pinch salt
- 160 ml water, see note 1
For the filling
- 300 g minced beef, see note 2
- 1 stalk scallions, finely chopped
- 1 teaspoon minced ginger
- 1/2 teaspoon ground Sichuan pepper, or Chinese five-spice powder
- 1 teaspoon Shaoxing rice wine
- 1.5 teaspoon salt
- 150 ml water, or stock
- 150 g Chinese chives, finely chopped
- 1 teaspoon sesame oil
For the spiced vinegar
- 80 ml black rice vinegar
- 80 ml water
- 2 teaspoon brown sugar or regular sugar
- 1 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 sesame oil
- 1 tablespoon Chinese chilli oil, or to taste
- 1 pinch salt
- Spring onion, chopped
- Coriander, chopped
- Toasted sesame seeds
- Papery dried shrimp, Optional
Instructions
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) to form a medium-firm dough (See note 1).
- Leave to rest for 30-60 minutes. Then knead again until smooth.
Mix the filling
- Mix beef, spring onion, ginger, ground Sichuan pepper (or five-spice powder), rice wine and salt.
- Swirl constantly in the same direction while gradually adding water/stock into the mixture until all the liquid is completely absorbed.
- Add Chinese chive and sesame oil then mix well.
Prepare the spiced vinegar
- 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.
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.
- Use a rolling pin to flatten it into a thin disc (please refer to the video). Always remember to dust with flour if the dough sticks.
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 (See note 3).
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 of cold water then cover. Repeat the same procedure another two times (see note 4).
Assemble the bowl
- 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.
How to freeze dumplings
- 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.
- No need to defrost before cooking. Follow the same cooking procedure described above.
Notes
Your Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I substitute the wine with something else? (Something that is not wine based)
You can skip Shaoxing rice wine in this recipe. Happy cooking!
Spot On !
So happy to see the “to-go” in progress .
Thank you f for your heartfelt recipes you share .
Welcome home .
Thx ,
Lisa
My pleasure Lisa!
Excellent!! Thank you 🙏
Hello! I’m dying to try this soup, using pork dumplings I made the other day, but I have questions? So we construct each bowl individually, but your pictures show a big bowl of broth. Are we basically going to fill the bowl up with the seasoned vinegar, dumplings, etc – THEN fill bowl with cooking liquid to cover? Is that correct? How much cooking liquid would you suggest, a ladle or 2? I don’t wanna dilute it too much, but looking for clarity.. thanks in advance! Love your site!
Hi Steve! I’m not sure which image has caused you confusion but there isn’t a big bowl of “broth”. Please see the instructions in the recipe card (Under the title “Assemble the bowl”). Add spiced vinegar and other seasonings to four serving bowls. Add dumplings (10 in each bowl) then top with the cooking water enough to just cover the dumplings. Hope this is clear and happy cooking!
Amazingly delicious! I’m so happy that I found this recipe and so proud of myself that I could follow your advice and all the tips easily on how to make everything that involves with this dumpling making! Thank you so much! I’m like a dumpling pro now 😍
You’re welcome Adel! It’s a great feeling being a dumpling pro, right?
This Beef Dumplings in Hot & Sour Soup recipe is so delicious and indeed comforting! I added a bit of Kikkoman Tamari Less Sodium Soy Sauce on the filling for a more flavorful taste. Yummy! Best paired with Vitasoy Vita Reduced Sugar Chrysanthemum Tea.
Thanks for sharing the recipe! Tried it and the fillings was juicy! However, I freeze some and cooked them few days later and the minced beef was hard. Please advise
The process of freezing reduces the moisture of food. But considering you’ve only left them in the freezer for a few day, it seems strange that the beef became hard. Have you stored the dumplings in an air-tight bag/container? or did you left them unsealed in the freezer?
I stored them in a container but don’t think the container is air tight. Will try storing them in ziplock bag next time
I am so happy I found your recipes. This was delicious! I have recently moved to Calgary Canada and there are quite a few Asian Super Markets near me to buy different spices and ingredients. I lived in a rural town in Ontario previously so I mostly bought pre-made sauces and soups. Now you have inspired me to tackle home made authentic cuisine. Now I have an excuse to buy a better wok, nicer bowls and real chop sticks! Can’t wait to impress friends for dinner. Thank you!
So happy to hear you’ve enjoyed it Jo! Wish you good luck shopping for new kitchenware/tableware. I’m sure they will help you cook more delicious food.
Delicious! I started out making the dumplings empanada size (whoops!) but after watching your videos was able to correct myself and make them the proper size. Even with my supersized dumplings I was able to freeze a good amount for later.
Glad you liked my recipe Amanda!
I am curious….what is the reason for making a large circle of dough instead of just rolling out straight logs? Love your website, which i just discovered. Oh, also, is there an appreciable difference between chinese and mexican sticks of cinnamon?
Hi Ann! You can of course roll the dough into a straight log. They’re just different methods. Some people find it easier to poke the dough in the middle then form it into a circle. It also makes it a little easier to divide the dough into equal pieces this way.
Chinese cinnamon works well in savoury dishes (especially with red meat) whereas the regular cinnamon is usually appreciated in sweet treats.