We love dumplings in Dari’s family, so it was only fitting that we learned how to make them! Enjoy this beef dumpling soup with a side dish of your choice, or go all out on the dumplings!
Ingredients
1 x DARI’S Beef and Barley Soup
4 shallots
½ bunch chives
¼ cup coriander leaves
1 tsp grated ginger
1 tsp soy sauce
1 tsp sesame oil
25 wonton wrappers
4 cups water
1 tbsp rice wine vinegar
1 tbsp soy sauce
1 large red chilli, sliced (seeds optional)
Sesame seeds, to serve
Sesame oil, to serve
Method
- Strain DARI’S Beef and Barley Soup to separate the stock from the solid ingredients. Reserve both.
- To make the dumpling filling, place 2 shallots, chives, coriander leaves and ginger in a small food processor or finely chop by hand. Transfer the mixture to a bowl. Add soy sauce, sesame oil and reserved beef and barley mixture. Mix to combine.
- Place a small amount of the dumpling mixture in the centre of each wonton wrapper. Dampen two edges of the wonton wrapper with a wet pastry brush or wet fingers. Fold the wonton wrapper in half to form a triangle and press the edges together to seal. Fold the wonton in half again and press the points of the triangle together to form a bishop’s hat shape. Transfer wontons to a bamboo steaming basket and set aside.
- Combine the reserved beef and barley stock in a large saucepan with water rice wine vinegar, soy sauce and half of the chilli.
- Bring the soup to the boil then reduce heat to a simmer and place the bamboo steaming baskets over the saucepan to steam the dumplings. Allow 15-20 minutes cooking time.
- Serve dumplings with broth and garnish with fresh chilli, shallots, coriander leaves and sesame seeds. Drizzle with a small amount of sesame oil.
