Sauerkraut Rice Dumpling Stew

Ingredients (2 portions)

8 sauerkraut leaves, 200 g rice, 150 g TouFu (natrual, original), 2 chilli peppers or other vegetables as wish.

Bouillon

500 g beef short ribs, spices choices as wish ( 2 bay leaves, 2 star anise, 3 slices of ginger, chilli, pepper)

Method

1 Place the beef short ribs with the spices in a pot, add 1 liter water and bring to the boil, then cover and simmer for 20 minutes.

2 Meanwhile, make the dumplings. Put the rice in a bowl and mix with 2 cups of water and 1 pinch salt and black pepper. Put 2 spoons of rice with a little liquid in a sauerkraut leaf, wrap up and then bind with a floss or a lemon-grass leaf if available.

3 Cut the TouFu and chilli peppers into pieces. You can add any vegetable as wish.

4 Put the rice dumplings in the pot, merge in the bouillon, adjust the heat to mid-level, cover and continue cooking for another 20 minutes.

5 Add the Toufu and all the vegetables to the stew, season with salt and pepper, cover and cook for another 10 minutes.

6 Serve in a soup plate. Semi-vegetarian who doesn’t want to eat the ribs, get anyway the brilliant taste of the soup.

Tips

Add any spice you like to the rice. Meat-loving diner can add minced meat to the dumpling.