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Hot Sour Soup and Beef Dumplings

Serves Approx 40 Dumplings
Prep time: 20 minutes
Cooking time: 10 minutes

A new take on a Szechuan classic. Even better it's so easy to make but looks really complicated, so friends and family will be impressed.




  • 200g Prime Beef Mince
  • 1 clove garlic, crushed
  • 1 tbsp tamari soy sauce
  • dash of sesame oil
  • dumpling wrappers, available from any good Asian supermarket



  • 4 cups chicken stock
  • 3 tbsp rice wine vinegar
  • 1 tbsp tamari soy sauce
  • 1 tbsp brown sugar
  • 1 stalk celery sliced finely on the cross
  • 1 red pepper, sliced finely
  • 1 thumb fresh ginger, sliced finely
  • 1 tbsp sweet chilli sauce
  • 1 spring onion sliced finely
  • handful of interesting mushrooms e.g. Enoki, oyster or Shiitake
  • 1 cup hot water
View the method
  1. To make the dumplings mix the meat, tamari and garlic well, then heat sesame oil and brown the mince mixture gently. Set aside to cool once lightly cooked through.
  2. Take a dumpling wrapper (covering the remainder so they do not dry out). Place a teaspoon of the beef mixture in the centre of each dumpling wrapper, fold up the sides and crimp at the top. They should stick easily. That's it! Cover and set aside.
  3. To make the soup, throw everything except the vegetables into a large pot and bring to a gentle simmer. Taste. If you require a little more sweetness add a touch more sugar, for more heat add pepper or chilli sauce.
  4. Just before you are ready to eat, add the vegetables, simmer for around 10 minutes then add the dumplings. They'll only take a few minutes to be ready. The wrappers turn clear when the dumplings are cooked.
  5. To serve place a few dumplings in warm bowls and then spoon the broth and vegetables over the dumplings. Garnish with a few finely sliced spring onions.

    Absolutely delicious!
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