Beef Dumpling Soup (Kubbeh Hamusta)
- Large pot
- Mixing bowls
- Food processor
- Chef's knife
INGREDIENTS
- Filling:
- 3 pounds/1.5 kilograms beef short ribs, cubed
- ¾ cup oil
- 1 large onion, chopped
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- Dough:
- 2 cups/500 grams fine semolina
- 1 cup/200 grams coarse bulgur
- 2 cups water
- Soup:
- 2 large onions, chopped
- 1 celery root, peeled and diced
- 1 head celery, about 10–12 stalks, leaves reserved
- 6 garlic cloves, chopped
- 2 medium zucchini, sliced
- 1 bunch Swiss chard, about 8–10 leaves, divided
- 1 tablespoon salt
- ½ tablespoon ground black pepper
- Juice of 3 lemons
INSTRUCTIONS
- Heat oil in a wide pot over medium-low. Add the short ribs and cook until deeply browned, about 1 hour. Add the onion, salt, and pepper, cover, and cook 1 1⁄2 hours more until tender. Transfer the meat and onion (without oil) to a food processor and pulse until finely shredded. Shape into small balls and let cool.
- For the dough, soak the bulgur in water for 20 minutes without draining. Add semolina and knead until smooth. Chill until ready to use.
- Flatten a piece of dough in your hand, place a meat ball in the center, seal the edges, and smooth into a round with a flat top. Freeze on a tray until firm.
- For the soup, heat 2 tablespoons of oil in a large pot. Add onions and cook until golden. Stir in celery root, garlic, salt, pepper, half the Swiss chard, zucchini, and 4 cups of water. Simmer for 15 minutes.
- Blend the remaining Swiss chard with celery leaves and add to the pot. Bring to a boil, add lemon juice, and adjust seasoning. Drop in frozen dumplings and simmer until tender, about 20 minutes. Serve hot with lemon wedges.
FAQ
How do I make the beef dumpling soup ahead of time?
Beef dumpling soup can be prepared ahead by making the filling, shaping the dumplings, and storing them separately until ready to cook. The beef filling can be cooked, shredded, and refrigerated for up to 2 days before forming the dumplings. The dough can be prepared and kept covered in the refrigerator. After assembling the dumplings, place them on a tray in a single layer and freeze until firm. The soup broth can also be made in advance and refrigerated. When ready to serve, bring the broth to a simmer and add the frozen dumplings directly, cooking until tender.
Can I make this recipe in a slow cooker?
Yes, only timing and layering are key. Begin by browning the beef short ribs in a skillet for better flavor, then transfer them with sautéed onions and seasonings to the slow cooker. Add the vegetables and water or stock, setting the slow cooker to low for 6–8 hours. Do not add the dumplings until the last 20–30 minutes to prevent them from overcooking and breaking apart. Add leafy greens and lemon juice at the end of cooking.
How long can I store leftovers?
Leftovers can be stored safely in the refrigerator for up to 3–4 days. Transfer the soup to airtight containers once cooled to maintain freshness. For longer storage, remove the dumplings and freeze them separately to prevent them from becoming soggy. The broth and vegetables can also be frozen for up to three months. When reheating, gently simmer the broth first, then add dumplings until heated through. Avoid boiling vigorously as this can make the dumplings fall apart.
How do I freeze the beef dumplings before cooking?
After shaping the dumplings, arrange them in a single layer on a baking sheet and freeze until solid, which prevents them from sticking together. Once frozen, transfer the dumplings to an airtight container or freezer-safe bag. They can be kept in the freezer for up to three months. To cook, add the frozen dumplings directly to simmering beef dumpling soup; there is no need to thaw. Cooking time may be slightly longer when frozen, typically around 20 to 25 minutes until the dumplings are tender and cooked through.
What is the best cut of beef for this beef dumpling soup?
The ideal cut of beef is one that becomes tender during slow cooking and has enough fat for flavor, such as short ribs, chuck, or brisket. Short ribs are particularly recommended because they shred easily and impart a rich, meaty flavor to both the filling and the broth. Avoid lean cuts like sirloin or round, which can become dry when cooked for long periods.
How do I make the broth more flavorful?
Start by browning the beef thoroughly before adding other ingredients, which adds depth through caramelization. Sauté aromatics such as onions, garlic, celery, and zucchini to release their natural flavors. Using the reserved celery leaves and Swiss chard in a food processor and adding them to the soup creates a vibrant green color and earthy taste. Fresh lemon juice added at the end brightens the broth. Season gradually with salt and black pepper, tasting as you go. Simmering the broth gently allows the flavors to meld without making the dumplings fall apart.
How can I make this beef dumpling soup recipe gluten-free?
You can replace the semolina and bulgur in the dumpling dough with gluten-free alternatives. Fine cornmeal or a blend of rice flour and tapioca starch can provide the structure needed for shaping the dumplings. Soak the bulgur alternative in water or stock until soft, then combine with the gluten-free flour to create a pliable dough. Keep the dough chilled before shaping to ensure the dumplings hold together.
What is the proper way to shape the dumplings?
Flatten a portion of dough thinly in your hand, place a small beef filling ball in the center, and pinch the edges to seal completely. Remove excess dough and gently press the top to release any air pockets. Slightly flattening the top helps the dumpling maintain its shape during simmering. Freezing the shaped dumplings before adding them to the soup also ensures they hold together, allowing for even cooking without tearing or collapsing in the broth.
How do I prevent the dumplings from sticking together?
It is crucial to handle them carefully before cooking. Freeze shaped dumplings on a tray in a single layer until firm, which prevents sticking. Avoid overcrowding the pot when simmering the soup; dumplings should have space to move gently in the broth. Stir occasionally but very gently with a slotted spoon to maintain their shape. Lightly dusting the dumplings with semolina or flour before freezing can also create a barrier to prevent sticking.
How can I make beef dumpling soup spicier?
Add finely chopped fresh chili peppers or a small amount of crushed red pepper flakes to the broth during the simmering stage. You can also infuse the oil with garlic and chili before adding the vegetables to distribute heat evenly. Gradually taste as you go to prevent over-spicing. Alternatively, serve with chili oil or hot sauce on the side so each diner can adjust their heat level. This preserves the traditional flavors while giving the soup a gentle kick.
How Can I make this recipe vegetarian or vegan?
Use a combination of lentils, mushrooms, or cooked tofu as the dumpling filling to mimic texture and protein. Substitute vegetable stock for the beef broth, adding roasted or caramelized vegetables to enhance richness. The dumpling dough remains the same unless you want to replace eggs with flax or chia “eggs” for a fully vegan version. Adding umami-rich ingredients such as soy sauce, miso, or nutritional yeast can replicate some of the savory depth of the original beef dumpling soup.
What vegetables work best in beef dumpling soup?
Classic choices include onions for sweetness, celery root for earthy depth, zucchini for tenderness, and Swiss chard for color and mild bitterness. You can also add carrots, parsnips, or leeks for additional aroma and natural sweetness. Vegetables should be cut into uniform sizes to ensure even cooking. Leafy greens like Swiss chard or spinach are best added later in the cooking process to prevent overcooking. Fresh herbs such as parsley or dill can be added just before serving to enhance the aromatic profile of the beef dumpling soup.
