Receta Beef Dumplings Served In Broth Recipe
Beef Dumplings Served In Broth Recipe
Ingredients:
For the broth
- 1 punnet soup mix containing 1 potato, 1 turnip, 1 tomato, 1 leek, 1 stalk celery, small bunch parsley, minus the 2 carrots
- 1 Knorr beef stock pot
- 1 star anise
- 5g coriander
- 1 litre water
- 30mls Tamari
- Half of one Chinese cabbage, thinly sliced
- For the beef
- 650g beef suet, chopped (if you cannot get this, substitute with 15mls canola oil)
- 500g beef shin, thinly sliced
- 1 star anise
- salt and freshly ground black pepper to season
- 10g finely chopped coriander
- For the dumplings
- 150g flour
- Pinch of salt
- 125mls boiling water
- Flour for dusting
- For the pickled carrots
- 250mls white wine vinegar
- 110g sugar - I used fructose
- 2 carrots (from the soup pack), peeled and julienned
Method:
For the broth
Roughly chop the potato, turnips, tomato and celery and add to a large pot (one that can take a steamer basket on top)
Add the parsley, Knorr beef stock, star anise and coriander
Cover with water and bring to the boil
Reduce the heat, cover and simmer for an hour
Strain the liquid through a sieve and discard the vegetables
Return the liquid to the pot and add the Tamari
Leave to simmer until you are ready to steam the dumplings
For the beef
Place the suet into a sauté pan and over a medium heat, leave it to render for an hour, stirring occasionally
Drain the oil from the pieces of fat and return the oil to the pan
Heat the oil and add the star anise
Add the shin and cook until done, seasoning during the cooking process
Place the meat into a sieve to drain off the excess oil
Remove the star anise and finely chop the cooked shin
Place into a bowl, adjust the seasoning and mix in the coriander
Leave to cool until you assemble the dumplings
For the dumplings
Sift the flour into a bowl
Add the salt and make a well in the centre
Pour in the boiling water and stir with a wooden spoon until the water is incorporated
Mix by hand until a dough forms
Dust your work top with flour and knead the dough for 5 minutes
Flatten into a circle, cover with cling film and leave to rest for at least 30 minutes
For the pickled carrots:
Place the vinegar and sugar into a small sauce pan
Allow the sugar to dissolve over a low heat
Place the carrots into a bowl and pour the vinegar over them
Allow to cool before refrigerating
Drain the liquid off just before serving
To serve
Bring the broth to a gentle boil
Roll the dumpling dough into a log, 20cm long
Cut off 20 pieces
Roll each piece into 10cm rounds (don’t worry if they are not quite round)
Place 2 teaspoons of the beef into the middle of each dumpling
Fold in half and seal the edges before pleating
Place 10 of the dumplings into a steamer basket
Steam for 20 minutes over the broth while you carry on making the dumplings
Remove the first batch of dumplings and place 5 into two bowls
Add the second batch of 10 dumplings to the steamer basket
Add the Chinese cabbage into the broth
Steam the second batch for 20 minutes
Place 5 into another 2 bowls
Divide the leftover meat between the 4 bowls
Divide the broth equally between the 4 bowls
Garnish with the pickled carrots before serving
2.2
http://tandysinclair.com/beef-dumplings-served-in-broth-recipe/
Recipe from Lavender & Lime Blog ALL RIGHTS RESERVED http://tandysinclair.com
Disclaimer: This challenge was sponsored by Knorr for the Freshly Blogged Challenge. This disclaimer is in line with my blogging policy.
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About Tandy
I am a foodie who is passionate about regional and seasonal produce. I live in a cottage by the sea with my husband, our three dogs, a tortoise and a fish. We are busy building a house which is an adventure all in itself. Each year we visit a new place to experience the food of the area.