This bowl of soup was nine months in the making. I was all set to make this in March last year when lockdown began. I first made beef filling, but then there was not a gram of flour to be found to make the wrappers due to panic buying. I finally found flour in October, made the beef stock, and gathered the rest of ingredients. I left the bag of non-perishable ingredients in the car overnight, however, and my car was totaled sometime around 3am by a drunk driver (no one was hurt). When it finally came time to give the recipe another go, the filling had become freezer burnt and needed to be remade…
That said, this is not an easy recipe. It was incredibly time consuming, set backs aside, but also uniquely delicious. According to Mandy of Souped Up Recipes, it is a Xi’an style dish. Chile oil, black rice vinegar, beef, fennel, dried shrimp, and seaweed. Tangy, rich in umami, and spicy. The original recipe calls for water and beef fat, but I decided to make beef broth instead. The recipe is from Souped Up Recipes.
