FOR THIS RECIPE WE USED:
85% Lean Ground Beef
- 1 slice pastured pork bacon, minced
- 1-inch piece ginger
- 1 green onion, roughly chopped
- 1 1/3 cup chicken bone broth (or stock)
- 1 1/2 tsp beef gelatin (we used Vital Proteins brand)
- 2-inch piece of ginger, grated
- 1 green onion, minced
- 1 Tbsp rice wine
- 1 1/2 tsp sesame oil
- 1 tsp soy sauce (or coconut aminos)
- 1 tsp salt
- 1/8 tsp white pepper
- 4 oz Pre 85% Lean Ground Beef
- 4 oz pastured ground pork
- 1 1/2 cups all-purpose flour
- 7 tbsp water, just boiled
- 1 1/2 tsp neutral oil ( sunflower, avocado, or grapeseed)
- 2 tbsp balsamic vinegar + 2 tbsp apple cider vinegar
- ginger, thinly sliced
- Steam basket with fitted lid (must fit!) or Instant Pot or other pressure cookers with steam function
- Make the soup first. Put stock, green onion, bacon, and ginger into a small saucepan. Bring to a boil and cook uncovered until it has reduced by half.
- Strain the contents out and discard. Return the broth to the heat.
- Sprinkle the gelatin on the top of the broth evenly. Bring to a boil and then turn off the heat.
- Pour the broth into an 8x8 or 6x10 baking dish to make a thin layer of gelatin.
- Place in the fridge until gelled. It should only take a few minutes.
- Remove and chop into fine cubes and put in fridge until you're ready to assemble the dumplings
- Boil water for the dough.
- Put flour in the food processor. Add boiling water to oil in a seperate dish.
- With the processor running on low, add water to the flour. Once the dough has become sticky and solid, remove from the processor.
- On a lightly floured surface, knead the dough for two full minutes.
- Seal in an airtight bag for about 1 hour at room temp.
- To make the filling: Swirl all the ingredients besides the meat together in a bowl. Then add meat and mix with a fork until combined. Cover and let rest for 15 minutes while flavors meld.
- Combine gelatin with meat. Make sure there it is evenly dispersed. The gelatin will become the soup once we steam the dumplings. Set aside.
- Line your steamer tray or steamer insert with parchment paper.
- Cut the dough ball in half. Seal one half and roll the other half into a log. Cut the log into 12 equal pieces.
- Shape each one into a 3" wrapper. Keep the middle at least 1 inch thick. Thin out the edges to be 1" thinner.
- For each wrapper, hold slightly cupped in each hand. Scoop 1 tbsp filling in the center. Use both sets of index fingers and thumbs to pleat the dough at the end to completely close your dumpling. Make sure there are NO HOLES or opportunities for your soup to leak out. This is sort of like folding ravioli. Let gravity help to keep the filling from falling out while you're pinching.
- In the parchment-lined steam basket, steam each batch for 7 minutes. They are done when puffy and translucent. You can also steam them in your pressure cooker. Place them inside with a 1/4 cup of water below. Close and seal the valve. Hit the steam function and set to 7 minutes.
- Cover the dumplings in plastic until the rest are finished.
- While they are cooking make the sauce by combining all the ingredients.
- Serve your soup dumplings with the sauce and large spoons. Be careful! The soup will be very hot. Enjoy!
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