1 large sheet of fresh lasagna

½ pound (220g) ground beef

2 cloves garlic, grated

½-inch fresh ginger root, grated

Chopped cilantro, to taste

Salt and fresh cracked black pepper, to taste

1 tomato, seeded and diced

1 teaspoon five spice powder

1 onion, sliced

Cilantro, to taste

Cayenne peppers, sliced, to taste (optional)

Fresh cracked black pepper

2 tomatoes

1-inch fresh ginger root, grated

1 tablespoon vegetable oil

1 liter vegetable broth (or 1 liter boiling water + 1 bouillon cube)

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Cut the lasagna sheet into small squares, about 2 inches wide. In a mixing bowl, combine the ground beef, garlic, ginger, cilantro, diced tomato, five spice powder, salt, and black pepper. Mix well.
Place a small spoonful of the beef mixture onto each lasagna square. Fold the corners of the square to form a pouch, sealing the filling inside. Repeat with the remaining lasagna sheets and filling.
Heat vegetable oil in a large pot over medium heat. Add the sliced onion and cook until softened, about 5 minutes. Add grated ginger, sliced tomatoes, and black pepper. Stir and cook for another 3 minutes.
Add the vegetable broth (or boiling water with a bouillon cube) to the pot and bring to a simmer. Let it cook for 10 minutes to blend the flavors.
Carefully add the beef dumplings to the simmering broth and cook for 8-10 minutes, or until the dumplings float to the surface and are cooked through.
Before serving, add cilantro and sliced cayenne peppers (if using). Taste and adjust seasoning as needed. Serve hot.

Substitute ground beef with mushrooms or tofu for a vegetarian version. Adjust seasoning as necessary.

For a spicier soup, increase the amount of cayenne peppers or add chili flakes.

To thicken the broth, blend a portion of the soup or add a tablespoon of cornstarch mixed with water.

For a different flavor profile, you can swap cilantro with fresh parsley or basil.

Freezing the uncooked dumplings is an excellent way to prepare them ahead of time.