Shaanxi Hot and Sour Dumpling Soup
Beef and fennel dumplings served in a spiced black-vinegar hot and sour soup, a specialty of Shaanxi Province where the large Hui Muslim population makes it with lamb or beef rather than pork (shan xi suan tang shui jiao).
Ingredients
| 1.5 cups | 360 ml | Chinese black vinegar (for spiced vinegar) |
| 1/2 cup | 120 ml | Water (for spiced vinegar) |
| 1.5 Tbsp | 23 ml | Brown sugar |
| 1 | Star anise | |
| 1 | Cinnamon stick | |
| 1/2 tsp | 2.5 ml | Fennel seeds |
| 3 | Cloves | |
| 1 | Bay leaf | |
| 2 | Garlic cloves (for spiced vinegar) | |
| 2 | Dried red chilies | |
| 1 tsp | 5 ml | Whole Sichuan peppercorns |
| 400 g | Bread flour (for wrapper) | |
| 200 g | Room-temperature water (for wrapper) | |
| 1/2 tsp | 2.5 ml | Salt (for wrapper) |
| 500 g | Ground beef | |
| 80 g | Diced fennel leaves | |
| 2 Tbsp | 30 ml | Cooking oil |
| 2 | Scallions, diced | |
| 1/2 tsp | 2.5 ml | Five-spice powder |
| 1.5 Tbsp | 23 ml | Soy sauce (for filling) |
| 1.5 Tbsp | 23 ml | Oyster sauce |
| 1/4 cup | 60 ml | Water or beef stock |
| 1/2 tsp | 2.5 ml | Ground black pepper |
| 1/2 tsp | 2.5 ml | Salt (for filling) |
| 1 | Egg | |
| 2 Tbsp | 30 ml | Dried baby shrimp (to assemble) |
| 1/2 cup | 120 ml | Dried laver (seaweed) |
| 1/4 cup | 60 ml | Diced scallion (to assemble) |
| 1/4 cup | 60 ml | Diced cilantro |
| 1 Tbsp | 15 ml | Toasted sesame seeds |
| 2 Tbsp | 30 ml | Soy sauce (to assemble) |
| 3-4 Tbsp | 45–60 ml | Spiced Chinese black vinegar |
| 1 tsp | 5 ml | Beef fat (or butter) |
| — | Salt to taste | |
| 2 cups | 480 ml | Dumpling cooking water |
| 3 Tbsp | 45 ml | Red chili oil |
| 1 tsp | 5 ml | Sesame oil |
Instructions
Shaanxi Province has a large population of Hui nationality, who are devout Muslims with a different cuisine from the Han. This recipe is usually made with lamb or beef since they do not consume pork or alcohol for religious reasons. Shaanxi people enjoy these dumplings in a special hot and sour soup, while other cuisines in China serve their dumplings with dipping sauces.
Ingredient Tips: Chinese black vinegar (chen cu) is aged for years and is the key ingredient here - do not replace it with balsamic. Dried laver (zi cai) is an edible seaweed; if you don't have it, saute diced shiitake until fragrant as a replacement. Dried baby shrimp (xia pi) add strong umami; substitute Japanese dried bonito flakes (they are salty, so adjust the salt). Rendering beef fat for one recipe is tedious, so you can use butter instead.
Make the spiced vinegar: 1) Add the Chinese black vinegar, water, brown sugar, fennel seeds, Sichuan peppercorns, cloves, cinnamon stick, star anise, bay leaf, crushed garlic, and dried red chilies to a saucepan. Stir thoroughly and bring to a light boil. 2) Simmer at low heat without the lid for 15 minutes or until 25% of the liquid is reduced (about 1 cup left). 3) Fish out and discard all the spices; set the spiced vinegar aside.
Make the dumpling dough: 1) Dissolve the salt in the water, then pour into the flour in batches, mixing and adjusting the water ratio to the flour's moisture level. 2) Gather into a rough dough and knead; if tight, cover and rest 15 minutes, then knead again, repeating until smooth and elastic (a KitchenAid hook on medium for 10 minutes works too). 3) Shape into a log, cover with a damp towel, and rest 30 minutes.
Make the filling: 1) Add the ground beef and diced fennel leaves to a big bowl (use cilantro or parsley if you don't like fennel). 2) Stir the cooking oil, diced scallions, and five-spice powder in a sauce pot over low heat to activate the fragrance, then add to the beef. 3) Add the soy sauce, oyster sauce, salt, black pepper, and egg; mix thoroughly. 4) Pour in the beef stock in batches, stirring in one circular direction until absorbed. Set aside.
Divide the dough and wrap: 1) Roll the rested dough into a long log and cut into 50 even pieces (about 12g each). 2) Flour the pieces and cover with plastic wrap. 3) Flatten each piece into a small round pancake, then roll the edge back and forth with a rolling pin while rotating with the other hand to get a round wrapper with a thick middle and thinner edge. 4) Put 1 Tbsp filling in the middle, stretch the wrapper with both thumbs and forefingers, fold in half, and pinch the edge to seal. 5) Flour the tray, set aside, and continue.
Cook the dumplings and assemble the soup: 1) Bring a pot of water to a boil, swirl with a spatula to create a cyclone, add the dumplings and cook over medium heat 3 minutes until the water returns to a simmer. 2) Add 1/2 cup cold water to drop the temperature; when it simmers again add another 1/2 cup cold water. After it simmers a third time the dumplings are cooked (this cold-water method is called dian lengshui). 3) To assemble one serving, gather into a big bowl: dried baby shrimp, dried seaweed, diced scallion, diced cilantro, toasted sesame seeds, soy sauce, spiced black vinegar, beef fat, salt, chili oil, sesame oil, 10 boiled dumplings, and 2 cups of the dumpling cooking water.
Chef's Secret: This soup is assembled and served in single portions because you should adjust the vinegar and chili oil to taste. This recipe makes five servings; to assemble all at once, multiply the assembly measurements by 5.