Beef and Dumpling Noodle Soup Recipe

Place beef knee cap in a large pot over medium heat. Cover with water and boil for 30 minutes. Drain, then cover again with water. Season with salt and pepper. Lower heat and simmer for 2 hours or until tendon is soft, adding more water if pot dries up. Set aside to cool.

Heat oil in a pot over medium heat. Sauté onions and garlic. Add brisket and sear on both sides until brown. Season with salt and pepper. Cover with 4 cups water. Boil for 30 minutes, removing impurities that rise to the surface.

Add star anise, cinnamon, ginger, soy sauce, oyster sauce, rice wine, and sugar. Lower heat and simmer for 2½ hours or until beef is tender.

Meanwhile, make the dumplings: Combine pork, green onions, soy sauce, and ginger. Take 1 teaspoon of mixture and 1 shrimp and place on the center of a dumpling wrapper. Wet edges with water and pinch to seal. Repeat with remaining ingredients. Set aside in the refrigerator.

Remove tendon from knee cap and add to the pot with the brisket. Add leeks and beef stock. Adjust seasoning to taste.

Add dumplings to the pot and cook for 7 minutes. Add noodles and cook for 3 minutes.

Divide noodles, beef brisket, tendon, and dumplings among serving bowls. Serve hot.