Soup Dumplings Recipe
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Category
Soup
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Cusine
American
What do you need?
How to make?
Ingredients
For the Broth:
3 pounds chicken backs or wings
1/2 pound Chinese ham or slab bacon
6 scallions, whites separated, greens roughly chopped
1-inch knob ginger
1 tablespoon white peppercorns
Kosher salt
For the Filling
1/3 pound ground pork
1/4 pound raw shrimp, peeled
2 teaspoons soy sauce
1 tablespoon XiaoShing wine
2 teaspoons sugar
For the Dough:
2 cups all-purpose flour
1 cup boiling water
Napa cabbage leaves
Directions
Combine chicken bones, ham, scallion whites, half of scallion greens, ginger, and white peppercorns in a saucepan and cover with cold water. Bring to a boil over high heat, remove to a simmer, and simmer for 2 1/2 hours. Strain broth, season to taste with salt, cover, and refrigerate until set into a semi-firm jelly, at least 8 hours. Meanwhile, combine pork, shrimp, soy sauce, wine, sugar, 1 teaspoon salt, and remaining scallion greens in a food processor. Process until a fine paste is formed, about 12 to 15 one-second pulses. Refrigerate until ready to use. Meanwhile, place flour in bowl of food processor. With machine running, slowly drizzle in water until cohesive dough is formed . All dough to ride around processor for 30 seconds. Form into a ball using floured hands and transfer to a bowl. Cover with a damp towel and let rest for at least 30 minutes. When broth is gelled, transfer filling mixture to a bowl along with 1 cup of jellied broth . Beat or whisk it in until homogenous. Keep filling well chilled. Divide dough into 4 sections, and each section into 10 small tablespoon-sized balls, making 40 balls total. On a well-floured work surface, roll each ball into a round 3 1/2- to 4-inches in diameter. Stack wrappers and keep under plastic until all of them are rolled out. To form dumplings, place 1 tablespoon of filling in the center of a wrapper. Moisten the edges of the wrapper with a wet fingertip or a pastry brush. Pleat edges of the wrapper repeatedly, pinching the edge closed after each pleat until the entire dumpling is sealed. in a cinched purse shape. Pinch and twist top to seal. Transfer sealed dumplings to a lightly floured wooden or parchment-lined board. Place a bamboo steamer over a wok with 2 inches of water. Place over medium high heat until simmering. line steamer with napa cabbage leaves and place dumplings directly on leaves. Steam until cooked through, about 5 minutes. Serve immediately, being careful not to break them.
