Tomato and Beef Dumplings in Hot and Sour Soup

Name: Tomato and Beef Dumplings in Hot and Sour Soup
Yield: Serves 1
Cuisine: Chinese
Ingredients: Asparagus 1 spear; Asparagus 1 spear; Scallop 1, removed from shell; Large prawn (shrimp) 1, peeled and deveined; Plain (all-purpose) flour 40 g (1⅓ oz); Cooking oil 2 tsp; Spicy bean paste 1 Tbsp; Basic stock 180 ml (6 fl oz / ¾ cup); Spring onion (scallion) 1, chopped; Spring onion (scallion) 1, chopped; Ginger 1 tsp, minced; Red chillies 50 g (1⅔ oz), sliced; Salt a dash; Sugar a dash; Sesame oil 1 tsp; Tomato 20 g (⅔ oz), seeded and cut into cubes; Large prawn (shrimp) 1, peeled and deveined; Bean curd balls 3, about 2.5-cm (1-in) in diameter (if bean curd balls are not available, scoop balls out of a block of silken bean curd with a melon baller); Minced beef 50 g (1⅔ oz); Water 4 tsp; Potato flour 15 g (½ oz), mixed with enough water to get a paste; Salt to taste; Zhejiang vinegar 1 Tbsp; Chinese cooking wine (Shaoxing) 1 tsp; Chinese cooking wine (Shaoxing) 1 tsp; Sugar to taste; Ground white pepper to taste

Preparation info

Serves
1

Difficulty
Medium

Appears in

New Beijing Cuisine

By Jereme Leung

Published 2010

About

I love Cantonese-style hot and sour soup; it’s a recipe that is close to my heart and Cantonese identity. Another of my favourite dishes is the popular Hong Kong-style tomato and beef noodle soup. I’ve combined these dishes in the same bowl by creating dumplings that contain both the sweet-sour acidity of the tomatoes and the robust flavour of beef, and serving them in my favourite hot and sour soup.

Ingredients

Asia
China
Main course
Spicy
Beijing

Ingredients

Method