Picture a steaming basket of soup dumplings, each one a delicate parcel filled with savory broth and tender pork.
The comforting aroma of ginger and sesame oil fills the air as these little treasures come to life in your kitchen.
Though they seem indulgent, they’re surprisingly simple to make, transforming humble ingredients into a delightful culinary experience.
Let’s bring these warm, flavorful dumplings to life together!
Kitchen Tools Required
- 1 mixing bowl
- 1 rolling pin
- 1 steamer basket
- 1 large pot
- 1 small saucepan
- 1 slotted spoon
Ingredients
- 1 cup all-purpose flour
- 1/2 cup water
- 1/4 cup chicken stock
- 1/4 teaspoon gelatin
- 1 tablespoon soy sauce
- 1 tablespoon cooking wine
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/2 pound ground pork
- 1 tablespoon ginger, minced
- 1 tablespoon green onions, chopped
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic, minced
Cook & Prep Time
To efficiently manage your time while preparing and cooking soup dumplings, create a timeline that includes time for reading, preparation, and cooking activities. Here’s a suggested timeline:
- Reading and Preparation (15 minutes)
- Spend about 15 minutes reading through the recipe and gathering all the necessary ingredients and equipment. This will help guarantee a smooth cooking process.
- Prep Work: Gelatin Stock (15 minutes)
- Combine chicken stock and gelatin in a small saucepan and heat until the gelatin dissolves.
- Refrigerate until set (this will happen while you’re working on other tasks).
- Prep Work: Dough (30 minutes)
- In a mixing bowl, combine flour and water to form a dough.
- Knead the dough until smooth and let it rest for 30 minutes.
- Prep Work: Filling (15 minutes)
- While the dough is resting and gelatin is setting, mix the ground pork, soy sauce, cooking wine, sugar, salt, white pepper, ginger, green onions, sesame oil, and garlic in a bowl to prepare the filling.
- Resting Time: Dough (30 minutes)
- Allow the dough to rest for the full 30 minutes.
- Assembling Dumplings (30 minutes)
- Once the gelatin stock is set, cut it into small cubes and mix it with the pork filling.
- Roll the dough into a long log and divide it into 16 equal pieces.
- Roll each piece into a thin circle with a rolling pin.
- Place a spoonful of filling in the center of each dough circle and pleat the edges to seal the dumpling.
- Cooking: Steaming Dumplings (15 minutes)
- Bring a large pot of water to a boil.
- Place the dumplings in a steamer basket.
- Steam the dumplings over the boiling water for about 15 minutes or until fully cooked.
- Serving and Enjoying (10 minutes)
- Once cooked, serve the soup dumplings hot with a side of soy sauce mixed with vinegar for dipping.
Feel free to adjust the timeline as needed to suit your pace and kitchen setup.
Recipe Instructions
In a small saucepan, combine chicken stock and gelatin and heat until gelatin dissolves, then refrigerate until set.
In a mixing bowl, combine flour and water to form a dough, knead until smooth, and let it rest for 30 minutes.
Mix the ground pork, soy sauce, cooking wine, sugar, salt, white pepper, ginger, green onions, sesame oil, and garlic for the filling.
Once the gelatin stock is set, cut it into small cubes and mix it with the pork filling.
Roll the dough into a long log and divide it into 16 equal pieces.
Roll each piece into a thin circle with a rolling pin.
Place a spoonful of filling in the center of each dough circle and pleat the edges to seal the dumpling.
Bring a large pot of water to a boil and place the dumplings in a steamer basket.
Steam the dumplings over the boiling water for about 15 minutes or until fully cooked.
Serving Tips
- Soy Sauce and Vinegar Dipping Sauce: A classic accompaniment that complements the rich flavors of the dumplings.
- Chili Oil: Adds a spicy kick to the savory soup dumplings for those who enjoy a bit of heat.
- Steamed Vegetables: Lightly seasoned vegetables like bok choy or broccoli balance the richness of the dumplings.
- Chinese Tea: A warm cup of jasmine or oolong tea cleanses the palate between bites.
- Pickled Vegetables: Invigorating and tangy, they provide a contrast to the dumplings’ rich filling.
Storage
Store leftover soup dumplings in an airtight container in the refrigerator for up to 2 days.
Reheat by steaming them until hot to maintain their texture and flavor.
Freezing
To freeze soup dumplings, place them on a tray without touching.
Freeze until solid, then transfer to airtight containers.
Steam directly from frozen when ready to eat.
Reheating
To reheat soup dumplings, steam them for 5-7 minutes until thoroughly warmed.
Avoid using a microwave as it may cause them to dry out or burst.
Final Thoughts
Enjoy making these delicious soup dumplings at home.
With practice, you’ll master the technique of pleating and sealing them perfectly.
The combination of savory pork filling and flavorful soup encased in a delicate dough is truly irresistible.
Serve them hot with a dipping sauce of soy sauce and vinegar for an authentic experience.
Embrace the process and savor the delightful result.
Frequently Asked Questions
Can I Use a Different Type of Meat for the Filling?
You can definitely substitute the meat with chicken, beef, or even lamb. Each choice offers a unique flavor profile. Just guarantee the meat is finely ground to maintain the dumpling’s texture and juicy filling. Enjoy experimenting!
How Do I Prevent Dumplings From Breaking During Steaming?
Make certain the dough is not too thin, and pleat it tightly to prevent breakage. Avoid overfilling, as excess pressure can cause them to burst. Lightly oil or line your steamer basket to prevent sticking and tearing.
Can I Make the Dough in Advance and Store It?
You can make the dough in advance and store it. Wrap it tightly in plastic wrap and refrigerate for up to two days. This allows the gluten to relax, making the dough easier to roll later. Enjoy!
What Alternative Flours Can Be Used for Gluten-Free Dumplings?
You can substitute all-purpose flour with gluten-free options like rice flour or a gluten-free all-purpose blend. Make certain the dough’s consistency remains pliable by adjusting water. This switch might slightly alter texture but retains deliciousness.
How Do I Ensure the Gelatin Dissolves Properly in the Stock?
Heat the chicken stock gently and stir constantly to guarantee the gelatin dissolves completely without clumping. Avoid boiling, as high temperatures can break down gelatin’s structure, leading to a less effective thickening in your mixture.
Soup Dumplings
Equipment
- 1 Mixing bowl
- 1 Rolling Pin
- 1 steamer basket
- 1 Large pot
- 1 Small saucepan
- 1 slotted spoon
Ingredients
- 1 cup all-purpose flour
- 1/2 cup water
- 1/4 cup chicken stock
- 1/4 teaspoon gelatin
- 1 tablespoon soy sauce
- 1 tablespoon cooking wine
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/2 pound ground pork
- 1 tablespoon ginger minced
- 1 tablespoon green onions chopped
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic minced
Instructions
- In a small saucepan, combine chicken stock and gelatin and heat until gelatin dissolves, then refrigerate until set.
- In a mixing bowl, combine flour and water to form a dough, knead until smooth, and let it rest for 30 minutes.
- Mix the ground pork, soy sauce, cooking wine, sugar, salt, white pepper, ginger, green onions, sesame oil, and garlic for the filling.
- Once the gelatin stock is set, cut it into small cubes and mix it with the pork filling.
- Roll the dough into a long log and divide it into 16 equal pieces.
- Roll each piece into a thin circle with a rolling pin.
- Place a spoonful of filling in the center of each dough circle and pleat the edges to seal the dumpling.
- Bring a large pot of water to a boil and place the dumplings in a steamer basket.
- Steam the dumplings over the boiling water for about 15 minutes or until fully cooked.
Notes
