Beef Mushroom Dumpling Soup

1. 1

   In a mixing bowl add in the mushroom and full with warm water and soak until the mushroom is soft and cut off the stem of the mushrooms.

2. 2

   Slice the soft mushroom into paper thin slice and set aside.

3. 3

   In a mixing bowl combine ground chuck, mushroom slices and leek and oyster sauce and mix well.

4. 4

   Place a tablespoon full of the beef mixture and brush with beaten egg and fold the wrapper in into a dumpling form and repeat this step until done.

5. 5

   Place into a baking pan line with a sheet of parchment paper and when the pan is full place into a freezer overnight.

6. 6

   In a large pot fill with salted water bring to a rolling boil add in the dumpling and return back to a boil and when the dumpling float to the top remove and place into a plate and set aside.

7. 7

   Pour out the water and fill with chicken broth and beef broth and bring to a rolling boil add in the precook dumpling and baby bok toy and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.