Soup dumplings steamed in Asian Basket

Soup Dumplings

Soup dumplings steamed in Asian Basket

Soup Dumplings

Your newest favorite food
Prep Time 2 hours 15 minutes
Cook Time 20 hours
Course Appetizer, Dinner, Lunch, Side Dish
Cuisine Chinese, Japanese
Servings 6

Equipment

  • Bamboo Steamer Basket

Ingredients
  

Gelatin Broth

  • 2-3 lbs Chicken Bones, Scraps, Carcass
  • 2 tbsp Butter
  • 1 tsp Grated Ginger
  • 1 tsp Salt
  • 3 Green Onion Stalks

Pork Filling

  • 1 tbsp Grated Ginger
  • 1/2 lb Ground Pork Organic
  • 1 tbsp Soy Sauce Low Sodium
  • 1 tbsp Sesame Oil
  • 1/2 tsp Sugar
  • 1/2 tsp Salt and pepper
  • 2 tsp Rice Vinegar
  • 3 tbsp Green Onion Finely Chopped

Wrappers

  • 2 cup Flour
  • 3/4 cup Warm Water
  • 1/2 tsp Salt

Steamer

  • 1/2 Napa Cabbage

Instructions
 

Gelatin Broth (Prep. 1 day ahead)

  • Place all of the ingredients in a large pot and add 8 cups of water. Boil uncovered for 2 hours. Drain and let the broth cool to room temperature on the counter. Place in fridge until ready to use the next day, it will gelatinize overnight.

Making the Filling

  • Add the ground pork into a medium bowl and using a spoon, break it up. Add the ginger, soy sauce, sesame oil, sugar, salt, pepper, rice vinegar, and green onions, mix until combined.
  • The broth should have congealed at this point. Cut the chicken gelatin into small cubes and set aside.

Make the Wrappers

  • In a medium bowl, add all of the wrapper ingredients. Mix with a spoon until it becomes sticky, then knead with your hands until it reaches a smooth ball (5-10 minutes). Cover with plastic wrap until ready to use.

Assemble

  • Prepare bamboo steamer by lining it with circle shaped parchment paper, or cabbage leaves. Find a pot that can fit the steamer inside. It should be about 1/3 of the height of the steamer. Place it on the stove and place the steamer inside. Add enough water to create steam, but don't let it reach the first level of the steamer. Turn on the heat to low.
  • Take the wrapper dough and roll it into a log. Cut the log into 20 equal pieces. Cover them with a damp kitchen towel to prevent drying.
  • Take a piece of the dough and with your fingers, shape it into a disk. Using a rolling pin, roll out the wrapper and turning it frequently to make a thin circle, about 1/4'' thick.
  • Place 1 tsp of the filling and 1 tsp of the gelatin into the center of the wrapper. Hold this in the palm of your less dominate hand, and use your dominate hand to pinch edges of the wrapper to create pleats. Pinch the pleats together to seal tightly. Set aside on a flat surface. Repeat with remaining dough.
  • Turn up the heat on the steamer to medium high. Add some water to the pot as the bamboo soaked up a majority of the water.
  • Take some napa cabbage leaves and lay them flat on plate and lightly spray with some oil. This will be used for the cooked steamed dumplings.
  • Place the dumplings in each level of the steamer, leaving 2'' space in between. Steam for 8 minutes. Repeat with the remaining dumplings. Place the cooked dumplings on the cabbage leaves.
  • Carefully pick up the dumplings with chopsticks and place it in a spoon to eat. Enjoy!

Notes

Make sure the wrapper is very thin so it doesn't taste doughy when cooked. 
Keyword Chinese dumplings, Dim sum dumplings, Soup Dumplings, Steamed dumplings, Xiao long bao