Vegetarian dumpling soup
Vegetarian dumpling soup is a kind of summer flavor food that is eaten directly after filling made of vegetables and beef is put into square dumpling skins. Vegetarian dumpling soup looks like slices floating on water, so it is called 'Pianshui' or 'Bian's Dumplings'(Bian's steamed buns). Generally, the practice of dumplings is to wrap stuffing made of meat or vegetables in the dumpling skin, steam or boil it and eat it. There are also various flavors according to the seasons: the best flavor dumplings in cold winter are meat dumplings, while the best ones in summer are vegetarian dumpling soup or palace-style dumplings wrapped in the shape of sea cucumbers.
Chinese vegetarian dumpling soup
Recipe Recommendations
- beef 200g
- flour 190g(2杯)
- water appropriate amount
- clear sauce 9g(1/2 大匙)
- mung bean sprouts 250g
- pumpkin 150g(1/2个)
- mushrooms 15g(3朵)
- gin 10g(1大匙)
- salt appropriate amount
- garlic 20g(4个)
- onion 20g
- soy sauce 18g(1大匙)
- sugar 4g(1小匙)
- diced green onion 4.5g(1小匙)
- garlic 2.8g(1/2 小匙)
- pepper 0.3g(1/8小匙)
- sesame oil 4g
Steps for Chinese vegetarian dumpling soup
1
Dry the beef used for making the broth with a cotton cloth and dry the blood (190g), clean the beef head and wash it. Put the beef and water in the pan, cook over high heat for about 9 minutes, until it boils and turns to medium heat for about 30 minutes, add Qiaotou, cook for about 20 minutes, filter with cotton cloth, season with clear sauce and salt, and let cool to make the broth. (1.4kg). Add salt and water to the flour, knead it into a dough (280g), and wrap it in a wet cotton cloth for about 30 minutes. Dry the chopped beef with a cotton cloth with the blood (140g). Soak mushrooms in water for about 1 hour, remove the stems and wipe with a cotton cloth, and cut into wide. After the silk is about 0.2 cm thick, season each with seasoning (40g).
2
Clean the pumpkin, cut it into sections about 4cm long, peel it to a thickness of about 0.2cm, cut it into wires about 0.2cm wide, marinate it with salt for about 10 minutes and wipe it with a cotton cloth (82g). Remove the tail and wash the mung bean sprouts (230g), remove the pine nuts and wipe clean with a dry cotton cloth. Fry the eggs into yellow and white egg skins, fry the water celery into water celery cakes, and cut them into diamond shapes about 2cm long. (Vegetarian dumpling soup) Make vinegar and soy sauce. Put the cooking oil in a heated pan, add the beef and mushrooms, and turn to medium heat and saute for about 3 minutes each. Pour water into the pot and cook over high heat for about 5 minutes until boiling. Add the mung bean sprouts and salt, blanch for about 2 minutes, drain off the water, and cut into about 0.5cm long (140g). Put the cooking oil in a heated pan, then add the pumpkin, and stir-fry over high heat for about 10 seconds until the color turns dark green.
3
Mix beef, mushrooms, mung bean sprouts, and pumpkin together to make the filling for the vegetarian dumplings. Roll the dough with a rolling pin to a thickness of about 0.2cm, then cut it horizontally and vertically to a size of about 7cm to make dumpling skins. Put about 13 - 15g of stuffing in the middle of the dumpling skin, then add 2 pine nuts, paste them at the four corners, and wrap them into a rectangle.
4
Pour water into a steamer and cook over high heat for about 9 minutes until boiling. Lay on a wet cotton cloth, add vegetarian dumplings and steam for about 5 minutes until cooked. Put vegetarian dumplings and broth in a large bowl, top with yellow and white egg skins and water celery pancakes, and serve with vinegar and soy sauce