Prep Time | 1 hour |
Servings | serves |
Ingredients
SOUP
- 1 envelope Gelatin
- 1 tablespoon Cold Water
- 2 cups Chicken Stock
- 1 Green Onion cut up
- 2 slices Ginger
- 1 clove Garlic Cloves smashed
- 1 1/2 teaspoons Oyster Sauce
- 1 teaspoon Soy Sauce
- 1/2 teaspoon Chinese Rice Wine or dry sherry
DOUGH
- 3 cups Plain Flour
- 1 cup Hot Water
- 1 tablespoon Vegetable Oil
DIPPING SAUCE
- 1/2 cup Black Vinegar or rice vinegar
- 1/2 cup Soy Sauce
- 2 tablespoons Chilli Paste or Sriracha sauce, sambal oelek, optional
- 2 Onions thinly sliced
- 1 tablespoon Sesame Seeds toasted
- 1 teaspoon Sesame Oil
FILLING
- 1 pound Pork Mince
- 3 cups Onions thinly sliced
- 2 tablespoons Soy Sauce
- 2 teaspoons Sugar
- 1 clove Garlic Cloves minced
- 1 teaspoon Chinese Rice Wine or dry sherry
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Ginger grated
- 1/2 teaspoon Sesame Oil
- 1/4 teaspoon White Pepper
Ingredients SOUP
DOUGH
DIPPING SAUCE
FILLING
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Instructions
SOUP
- In a small bowl, sprinkle gelatin over the water; let stand 5 minutes. Meanwhile, in a small saucepan, combine the next 7 Soup ingredients (through Chinese rice wine). Bring to just a boil and add gelatin mixture, stirring constantly until gelatin is dissolved. Remove from heat; strain soup through a sieve into a 2-quart baking dish. Discard solids. Cover and chill until set, about 4 hours.
DOUGH
- Meanwhile, in a large bowl sift flour for Dough. Slowly add hot water to the flour, whisking constantly with a fork or chop sticks until dough starts to come together. It will look shaggy. Cover and let stand 20 minutes. Add oil and mix until dough comes together to form a ball. Transfer dough to a lightly floured surface and knead 8 to 10 minutes or until smooth. Return dough to bowl. Cover and let stand 1 hour.
DIPPING SAUCE
- In a small bowl combine all Dipping Sauce ingredients and set aside.
FILLING
- Scrape and mash soup mixture with a fork until finely shredded. In a large bowl mix all of the Filling ingredients until just combined. Fold in soup mixture.
- Divide dough into 4 pieces. Working with 1 piece at a time (while the other 3 remain covered), roll dough into a 12-inch rope and cut each rope into 12 pieces. Roll each piece of dough into a 4-inch round. Place 1 heaping tablespoon of filling in the center of the dough round. Gently pull and stretch the wrapper edge outward and bring it back in to create a pleat. Pinch to seal. Work around the filling, leaving a small hole in the top. Pinch edges together over the filling and gently twist to seal. Repeat with remaining dough and filling, keeping the finished dumplings covered.
- Place several large cabbage leaves on the bottom of a steamer basket leaving about a 1-inch border from the sides, coat cabbage with nonstick cooking spray. Add about 6 dumplings at a time, leaving plenty of space between them. Cover and steam 8 to 9 minutes or until filling is cooked through. Serve immediately with Dipping Sauce.
FROM THE TEST KITCHEN
- Make all dumplings and arrange on a parchment lined baking sheet coated with nonstick cooking spray. Cover and freeze completely. Transfer dumplings to a re-sealable plastic freezer bag and steam as directed straight from the freezer for 10-12 minutes or until filling is cooked through.
Recipe Notes
NUTRITION FACTS (Soup Dumplings) Per serving: 263 kcal , 10 g fat (3 g sat. fat , 2 g polyunsaturated fat , 4 g monounsaturated fat ), 27 mg chol. , 742 mg sodium , 29 g carb. , 2 g fiber , 3 g sugar , 12 g pro.
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