Soup Dumplings
Dumpling Filling:
8 oz ground pork
1 tsp salt
1 tsp sugar
½ tsp white pepper
2 tsp soy sauce
2 tsp sesame oil
¼ cup scallion and ginger flavored water (1/4 cup water, 1 inch ginger, sliced & 1 scallion chopped).
1 cup chicken stock jelly (1/3 cup water, 13 grams unflavored gelatine, & 2/3 cup chicken stock).
Dumpling Skin:
1 cup All-purpose flour (Chiahe brand if possible)
½ tsp salt
½ cup cool water
Dipping Sauce 1:
¼ cup fresh ginger, shredded
4 tbsp Taiwanese black vinegar
1 tbsp soy sauce (if desired)
Dipping Sauce 2: (Five-Taste Sauce)
1 tbsp fresh garlic puree
1 tbsp fresh ginger puree
2 tbsp ketchup
1 tbsp black vinegar
1 tbsp sugar
1 tsp light soy sauce
a few drops sesame oil
1
1. Soften 13 grams of gelatin sheets or powder in 1/3 cup cold water. Bring 2/3 cup (165 grams) of chicken broth to a boil. Turn off the heat and stir in the gelatin. Refrigerate until set.
2. Put chopped scallions and ginger into cheesecloth. Knead in a bowl of water to release all the flavor into the water.
3. In a large bowl, mix all the ingredients for the pork filling.
4. Freeze the filling for 30 minutes and refrigerate it until ready for use.
5. Mix flour and salt, then add water, using chopsticks to stir. Knead the dough to incorporate the flour thoroughly until it becomes a smooth round ball. Let it rest covered for at least 30 minutes.
6. Divide the dough into small portions, each weighing 8 grams. (about a teaspoon)
7. Using a rolling pin, roll the skin out flat to about 9 cm round. (3.5 inches)
8. For each skin, fill with 18 grams of filling, or one Tablespoon, and pinch pleat all the way around. Traditionally 18 pleats.
9. Place dumplings in a bamboo steamer. Steam in boiling water for 7 minutes. Serve immediately with choice of sauces.
Can be frozen raw, and thaw 2 hours before steaming.
Ingredients
Dumpling Filling:
8 oz ground pork
1 tsp salt
1 tsp sugar
½ tsp white pepper
2 tsp soy sauce
2 tsp sesame oil
¼ cup scallion and ginger flavored water (1/4 cup water, 1 inch ginger, sliced & 1 scallion chopped).
1 cup chicken stock jelly (1/3 cup water, 13 grams unflavored gelatine, & 2/3 cup chicken stock).
Dumpling Skin:
1 cup All-purpose flour (Chiahe brand if possible)
½ tsp salt
½ cup cool water
Dipping Sauce 1:
¼ cup fresh ginger, shredded
4 tbsp Taiwanese black vinegar
1 tbsp soy sauce (if desired)
Dipping Sauce 2: (Five-Taste Sauce)
1 tbsp fresh garlic puree
1 tbsp fresh ginger puree
2 tbsp ketchup
1 tbsp black vinegar
1 tbsp sugar
1 tsp light soy sauce
a few drops sesame oil
Directions
1
1. Soften 13 grams of gelatin sheets or powder in 1/3 cup cold water. Bring 2/3 cup (165 grams) of chicken broth to a boil. Turn off the heat and stir in the gelatin. Refrigerate until set.
2. Put chopped scallions and ginger into cheesecloth. Knead in a bowl of water to release all the flavor into the water.
3. In a large bowl, mix all the ingredients for the pork filling.
4. Freeze the filling for 30 minutes and refrigerate it until ready for use.
5. Mix flour and salt, then add water, using chopsticks to stir. Knead the dough to incorporate the flour thoroughly until it becomes a smooth round ball. Let it rest covered for at least 30 minutes.
6. Divide the dough into small portions, each weighing 8 grams. (about a teaspoon)
7. Using a rolling pin, roll the skin out flat to about 9 cm round. (3.5 inches)
8. For each skin, fill with 18 grams of filling, or one Tablespoon, and pinch pleat all the way around. Traditionally 18 pleats.
9. Place dumplings in a bamboo steamer. Steam in boiling water for 7 minutes. Serve immediately with choice of sauces.
Can be frozen raw, and thaw 2 hours before steaming.
