Boiled Beef and Chive Dumplings with Orange-Spice Dressing

The Mongols, who ruled China for several centuries, left a lasting culinary impression with their pairing of beef and lamb with orange. It’s something worth pondering—visions of Genghis Khan over a bowl of dumplings—while you go about this dish.

The dumplings can be filled and poached up to a day in advance, leaving only a last-minute dunk in simmering water to heat them through. If you wish to hit a truer Mongolian note, lamb may be substituted for the beef in this recipe.