Korean · Lunch
Soup Dumplings with Meat Broth
Northern-Chinese-style xiaolongbao adapted with Korean pantry accents, filled with hand-chopped beef and gelatin-rich broth that liquefies when steamed. Pleated bamboo-steamed dumplings deliver savory beef broth, soy, sesame, and scallion, with black vinegar and ginger dipping sauce.
$7
50 minsPrep
15 minsCook
65 minsTotal
HardLevel
Nutrition per serving
471Calories
28.1gProtein
13.2gFat
56.3gCarbs
2.8gSugar
2.4gFiber
1551mgSodium
75mgChol
4.7gSat Fat
472mgPotassium
42mgCalcium
3.8mgIron
1.9mcgVitamin B12
2.8mgVitamin C
low-cholesterol
rich-umami
hidden-gems
Instructions
1
Prep
Simmer beef stock over medium heat 3 minutes until reduced by half, then whisk in gelatin powder until fully dissolved with no granules.
2
Chill
Pour gelatin-stock into a shallow dish and refrigerate 3 hours until firm enough to hold its shape.
3
Prep
Combine ground beef, minced scallion, grated ginger, soy sauce, sesame oil, Shaoxing wine, sugar, salt, and white pepper in a bowl; mix 1 minute.
4
Fold
Dice chilled gelled stock into 5mm cubes and fold gently into beef mixture until evenly distributed without breaking apart.
5
Prep
Mix flour with warm water in a bowl and knead on a countertop 5 minutes until smooth and springs back slowly when pressed.
6
Rest
Cover dough with a damp cloth and rest at room temperature 20 minutes until relaxed.
7
Build
Divide dough into 6 balls, roll each into a thin 8cm round, fill with beef-gelatin mixture, and pleat edges upward into pouches.
8
Steam
Arrange dumplings on parchment-lined bamboo steamer trays with space between each and steam over high heat 8 minutes until translucent.
9
Plate
Transfer steamed dumplings to serving plate, stir together black vinegar and ginger-fresh for sauce, and serve immediately while broth is hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g ground beef
- 1 cup240ml beef stock, reduced and gelled with gelatin
- 2 tsp2 tsp gelatin powder
- 22 scallion
- 2 tsp2 tsp ginger-fresh
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp Shaoxing wine
- 1 tsp1 tsp sugar-white
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp white pepper
- 7 oz200g all-purpose flour, for dumpling wrappers
- 6 tbsp90ml warm water, for dough
- 4 tbsp60ml black vinegar, for dipping (substitute red-wine-vinegar)
