A comforting bowl of chinese soup with beef & carrot dumplings. Perfect for the winter evenings!

Recipe for Chinese Soup With Beef & Carrot Dumplings by Anisa Sabet. 

Ingredients (serves 4):

For the dumplings: 

• 500g beef mince
• 1-2 teaspoons minced garlic
• 1-2 teaspoons minced ginger
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 carrot, finely grated
• Pinch sea salt
• 1/4 teaspoon white pepper
• 1 teaspoon schezwan pepper, finely grinded
• 25 Wonton wrappers

For the soup: 

• Good lug of sesame oil
• 1-2 teaspoons minced garlic
• 1-2 teaspoons minced ginger
• 1 cup sliced mushrooms
• 6 cups low sodium chicken broth
• 1/4 cup Shaoxing wine
• 2 tablespoons soy sauce
• 1 tablespoon black vinegar
• 1 teaspoon sugar
• Pinch salt
• To serve: buk choy / asian greens, fresh chilli

Method:

1. Mix the dumpling filling ingredients in a bowl. Use your hands to ensure the filling is properly mixed. Set aside.

2. To wrap the dumplings: lay out 4 – 6 dumpling wrappers at a time. Get a little bowl of warm water. Using a teaspoon, scoop the dumpling filling into the wonton wrapper. Dip your fingers in the water & line the edges of the wonton wrapper, and fold as you wish. The water helps the edges stick. I liked this video on ways to fold wontons. Set aside.

3. To make the soup: heat up the sesame oil in a medium sized saucepan, then fry off the ginger, garlic and mushrooms for 30 seconds. Add the rest of the ingredients & bring to a boil. Drop the dumplings in, and allow to boil for 5 minutes.

4. To serve: serve soup with buk choy or asian greens and fresh chilli.

Don’t forget to hashtag #cookwithanisasabet when making my recipes. I love to see how you went and get a peek at your kitchen table.

Bon appétit bitches!

For another similar recipe, try my Leek, Zucchini & Buffalo Mozzarella Frittata.

Or my Pink AF Radish, Cucumber & Smokey Tabasco Gazpacho.

Anisa Sabet xx