Tomato and Beef Dumplings in Hot and Sour Soup

banner

Preparation info

  • Serves

    1

    • Difficulty

      Medium

Appears in

New Beijing Cuisine

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

  • Asparagus 1 spear
  • Scallop 1, removed from shell
  • 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)

    Method

    1. Prepare filling. Place minced beef in a large mixing bowl. Add water, salt, sugar and sesame oil. Mix in one direction for 15 minutes until mixture starts to bind. Add tomato, spring onion and ginger and mix well. Refrigerate until use.
    2. Prepare dumpling skin. Combine chillies with water and blend into a purée. Strain through a fine sieve to collect chilli juice. Discard pulp. In a mixing bowl, combine chilli juice and flour and knead into a smooth dough. Wrap dough with plastic wrap and leave to rest for about 10 minutes.
    3. Divide dumpling skin into 15 g (½ oz) pieces. Roll dough pieces out into a thin circle. Spoon 20 g ( oz) filling onto each dough circle, then fold up into semi-circles. Pinch edges to seal.
    4. Blanch dumplings in water for about 10 minutes until cooked. When blanching, add a little cold water every 2 minutes when water starts to boil to prevent dumpling skins from breaking. Drain and place in a serving bowl.
    5. Prepare hot and sour soup. Heat oil in a wok and sauté bean paste until fragrant. Add stock, cooking wine, pepper, sugar and salt to taste. Bring to the boil, then thicken mixture with potato flour solution. Remove from heat and add vinegar. Ladle soup into serving bowl with dumplings.
    6. Heat a pot of water and bring to the boil. Blanch asparagus, scallop and prawn and bean curd in boiling water until cooked. Drain and transfer to serving bowl. Serve immediately.