By Voula Halliday
Serves 4 to 6
1 tbsp (15 mL) water
1 cup (125 mL) cooked tangy braised beef short ribs, bones removed
36 round wonton wrappers
900-mL carton chicken broth
1 tbsp (15 mL) dark sesame oil
2 tbsp (30 mL) soy sauce
1 tbsp (15 mL) peeled fresh ginger, minced
1 clove garlic, minced
6 white or cremini mushrooms, thinly sliced
2 cups (500 mL) baby spinach
4 green onions, finely sliced
1/4 cup (50 mL) fresh cilantro or parsley, finely chopped (optional)
- Cover a large baking tray with parchment and set aside.
- Place egg and water into a small bowl; whisk with a fork to combine.
- In a large bowl, shred beef using two forks: Pull meat with tines of forks to break apart until just coarsely shredded.
- Lay out 4 wonton wrappers on a clean surface; brush lightly with egg wash.
- Place a generous spoonful of shredded beef in the centre of one half of each wonton; fold over to make a half-moon shape, pressing down firmly to seal edges.
- Move dumplings to parchment-lined baking tray and repeat process until all beef is used up.
- Combine chicken broth, sesame oil, soy sauce, ginger and garlic in a large saucepan set over medium-high heat. Bring to a boil then reduce heat to simmer.
- Add mushrooms and spinach to pot and stir. Drop dumplings into pot. Simmer for 2 to 3 minutes, until the dumplings rise to the top.
- Ladle soup into bowls; garnish with green onions and cilantro before serving.