A thin wrapper encloses gelatinized beef broth that melts as the dumplings steam, creating hot soup inside. These delicate Chinese dumplings are filled with ground beef and offer a hearty, surprising bite.
Bring the beef broth to a boil and strain it. Add a few sheets of gelatin and stir until dissolved. Pour into a small container and refrigerate for at least 4 hours, until firm.
Cut the set gelatin into small cubes. Knead with the ground beef, ginger, green onions, soy sauce, and sesame oil.
Knead the flour with hot water and let the dough rest. Divide it into small pieces and roll each one thin. Place one 5 ml measure of filling in the center of each wrapper, then pleat and seal the edges.
Arrange the dumplings in a greased steamer without letting them touch. Steam over boiling water for 8–10 minutes, until the wrappers look slightly glossy.
Serve the hot dumplings with rice vinegar and finely chopped ginger. Place one on a spoon, let the filling cool, and eat carefully.
Before biting into a dumpling, place it on a spoon, pierce a small hole in the side, and wait for the filling to cool; otherwise, the hot broth may burn your mouth. Handle the thin wrappers gently on a floured surface so they do not tear. Allergens: contains wheat (gluten) and soy sauce.
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