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Beef Dumpling Soup

Beef Dumpling Soup


By Voula Halliday

Voula Halliday's beef dumpling soup.

Serves 4 to 6

1 egg
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)

  1. Cover a large baking tray with parchment and set aside.
  2. Place egg and water into a small bowl; whisk with a fork to combine.
  3. In a large bowl, shred beef using two forks: Pull meat with tines of forks to break apart until just coarsely shredded.
  4. Lay out 4 wonton wrappers on a clean surface; brush lightly with egg wash.
  5. 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.
  6. Move dumplings to parchment-lined baking tray and repeat process until all beef is used up.
  7. 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.
  8. 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.
  9. Ladle soup into bowls; garnish with green onions and cilantro before serving.


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