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- 1 punnet soup mix containing 1 potato, 1 turnip, 1 tomato, 1 leek, 1 stalk celery, small bunch parsley, minus the 2 carrots
- 1 Knorr beef stock pot
- 1 star anise
- 5g coriander
- 1 litre water
- 30mls Tamari
- Half of one Chinese cabbage, thinly sliced
- For the beef
- 650g beef suet, chopped (if you cannot get this, substitute with 15mls canola oil)
- 500g beef shin, thinly sliced
- 1 star anise
- salt and freshly ground black pepper to season
- 10g finely chopped coriander
- For the dumplings
- 150g flour
- Pinch of salt
- 125mls boiling water
- Flour for dusting
- For the pickled carrots
- 250mls white wine vinegar
- 110g sugar - I used fructose
- 2 carrots (from the soup pack), peeled and julienned
View Full Recipe at Lavendar and Lime
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