Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
beef stock
Dough
Filling
To shape
To serve
How it's done
beef stock
Place the onion (cut side down) in a wide pan and toast for approx. 5 mins. without oil until dark. Add the water and all the ingredients up to and including the pepper, bring to the boil, reduce the heat and cook at just below the boil for approx. 3 hrs. Remove the boiling beef from the stock, leave to cool. Pour the stock through a sieve into a pan, remove the vegetables.
Dough
Mix the flour and salt in a bowl. Pour in the water, mix thoroughly with a spoon. Knead by hand for approx. 10 mins. to form a smooth, soft dough, shape into a ball, cover and leave to rest at room temperature for about 30 mins.
Filling
Remove the layer of fat from the cooled boiled beef, pull apart the meat using two forks, place in a bowl with the spring onion and all the other ingredients up to and including the soy sauce, mix well.
To shape
Shape the dough into 2 rolls, each approx. 20 cm. Cut each roll into 10 equal pieces. On a surface lightly dusted with cornstarch, roll out the pieces of dough into circles (each approx. 12 cm in diameter). Place about 1 tbsp of filling in the middle of each round of dough, fold the edges upwards, press together over the filling.
To serve
Pour half of the stock back into the pan and bring to the boil. Add the soy sauce, reduce the heat. Add the dumplings, simmer for approx. 5 mins. Remove the dumplings with a slotted spoon and place in shallow bowls. Pour over the bouillon, sprinkle the ginger and reserved spring onion greens on top.
| Tip: | Boiled beef and stock 1 day in advance. |
|---|---|
| Storage: | The remaining stock can be used for risotto. |
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