Soup Dumplings aka Shanghai-dumplings / 小籠包
One of the best dim-sum in the world!
Ingredients
Soup Dumpling Skin
- 120 g bread flour
- 60 g all-purpose flour
- 120 ml boiling water
- 1 tsp vegetable oil
- a pinch of salt
Soup Jelly
- 8 g gelatin powder
- 1 tsp chicken soup paste or chicken bouillon powder
- 150 ml water
- 1 tbs Sake ( preferably Shaoxing Wine)
- long green onion/ginger skin
Filling
- 200 g ground pork (fatter the better)
- 1 tsp ground fresh ginger
- 1 tbs Sake ( preferably Shaoxing Wine)
- 1 tsp soy sauce
- ½ tsp salt
- 1½ tsp sugar
- white pepper
- 1½ tsp sesame oil
- 3 tbs minced long green onion
Dipping sauce
- 1 tbs black vinegar
- 1 tbs shredded fresh ginger
Instructions
Soup Jelly
- Bring water, Shaoxing Wine, green onion, ginger skin and chicken soup paste to a boil, reduce a little.Strain, and dissolve gelatin powder. Bring it to a boil again and dissolve completely.
- Transfer to a container, chill until set.
Skin
- Put bread flour, all-purpose flour and salt into a food processor, pulse to combine.
- Pour in boiling water and vegetable oil into the food processor and pulse to distribute evenly.
- Pulse to combine. When it forms a dough, take out and put it in a plastic bag.Leave it 30 mins until comes to room temperature.
- Take out onto a working surface, knead until smooth.Put it back to the bag, set aside until used.
Pork filling
- Put ground pork in a bowl, add in seasonings. Stir with chopsticks to distribute the seasonings evenly, then switch to spatula, and mix thoroughly.
- Chop soup jelly and add to the filling.Mix to combine, using chopsticks, not to break the jelly.Chill until used.
Shaping
- Take out the dough and shape into a log.Cut into 4. Work on one dough at at time.Keep the other dough in plastic bag.
- Roll out the each dough into 1 inch in diameter, 10~12cm long cylinder.Cut into 6.
- Roll out the dough into 10 cm in diameter, while rotating the dough.Make sure the center is thicker than the edges.
- Put one tablespoon of filling in the center, then start pleating.Pinch the dough over the filling and put together, repeat pleating.Pinch to seal.You will need at least 18 pleats, but do not care too much!Just do your best.
- Line the dumplings onto cheesecloth ( or parchment paper) lined steamer.Steam 8~10 mins on medium-high heat.
- Serve immediately while piping hot, with shredded ginger and black vinegar.