12980 Soup Dumplings and Soup Buns Serves 16 Wed Aug 06 08:15:22 -0700 2008 Tue Feb 03 08:17:29 -0800 2009 Licensed http://www.chow.com/recipes/12980 Tue, 03 Feb 2009 16:17:29 GMT The term “soup dumplings” refers to soup contained within dumplings, rather than dumplings in a bowl of soup; eating each dumpling produces an explosion of rich broth. These are a favorite dim sum of Shanghai. Traditionally the congealed broth used in the filling was made by boiling down pigskin in water for two days until it became gelatinous. Today, with the advent of prepared gelatin, the process is much simpler. In the few restaurants where these dumplings can be found outside of China, they are often served cradled in a Chinese soupspoon, so as to catch all of the luscious broth.

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  • Bring the seasonings, the water, and the chicken parts to a boil. Skim the surface as the stock simmers and cook the stock for 4 to 5 hours (there should be 1 to 2 cups [240 to 480 mL] of very rich chicken stock when done). Adjust the seasoning for salt.
  • Bring 1 cup [240 mL] of the stock to a boil in a saucepan, remove from the heat, and add the softened gelatin, while stirring. Allow the mixture to cool to room temperature, then pour the gelatin stock into a small square baking pan (about 4 to 6 inch [10 to 15 cm]) to chill. (The solidified gelatin will be cut into ¼-inch [6-mm] cubes.)
  • Combine all of the filling ingredients and mix well, stirring in only one direction. Refrigerate at least 2 hours, preferably overnight.
  • Mix the flour, baking powder, and salt together. Stir in the eggs, one at a time. Make a well in the center, add the flour mixed with boiling water, and stir well to combine.
  • Knead the sticky dough into a smooth, elastic mass, dusting the work surface with flour as needed. Once the dough has become smooth, continue kneading for 10 minutes. Cover the dough with plastic film and allow it to rest for 1 to 2 hours, refrigerated.
  • Cut the gelatinized chicken stock into ¼-inch [6-mm] cubes. Stir the filling mixture and gently mix in the chicken stock cubes, quickly to prevent the gelatinized chicken stock from liquefying.
  • Divide the dough into 4 equal pieces. Roll each into a 10-inch [25-cm] cylinder, then divide each cylinder into 16 equal portions. Using a rolling pin, roll each of the 16 pieces into a 3-inch [8-cm] circle. If the dough starts to stick, dust the work surface with cornstarch as the dough is worked. Cover the circles as they are formed.
  • To form soup buns, fill the circles by placing 1½ tablespoons [25 mL] of the filling into the center of each round. Pleat the edges in a circular fashion and gather all the edges in the center, forming a purse. Leave a small hole in the center of the crimped pleats to allow steam to escape while cooking. Continue until all are filled, always keeping the dough and the finished dumplings covered with plastic film.
  • To make soup dumplings, place 1½ tablespoons [25 mL] of filling on one half of the circle. Wet the edges and fold the dough over the filling, forming a semicircle. Begin to pinch the seam, starting at the ends, working your way to the top of the dumpling. Leave a small space unsealed at the top.
  • Pinch the dough around the opening, forming a pleat perpendicular to the seam. Continue to pinch the pleat all the way across the dumpling. When done, there should be 2 seams, perpendicular to each other, with a small steam hole on top. Continue until all are filled, always keeping the dough and the finished dumplings covered with plastic film.
  • Line a Chinese steamer with cabbage leaves or oiled parchment paper, place the buns or the dumplings in it, and steam for 12 minutes.
  • Serve 4 dumplings per person, directly from the steamer, in small bowls. Top with minced scallion. (A dipping sauce should not be needed, but if one is preferred, use the dipping sauce recipe from Pan-Fried Potsticker Dumplings.) Alternatively, 1 tablespoon [15 mL] of chicken stock may be ladled over the dumplings.
    • ]]>     http://www.chow.com Arthur L. Meyer 50 Main 2 slices fresh ginger, bruised

    ]]>     2 garlic cloves, bruised

    ]]>     4 scallions, knotted

    ]]>     1 onion, quartered

    ]]>     3 quarts [3 L] cold water

    ]]>     5 pounds [2.3 kg] chicken bones, necks, and feet if available

    ]]>     Salt to taste

    ]]>     1 package (1 tablespoon [15 mL]) gelatin, softened in 2 tablespoons [30 mL] cold water

    ]]>     1 pound [450 g] ground pork

    ]]>     8 ounces [225 g] shrimp, peeled, deveined, and chopped

    ]]>     1 teaspoon [5 mL] salt

    ]]>     2 slices ginger, minced

    ]]>     1½ teaspoons [8 mL] sesame oil

    ]]>     1 teaspoon [5 mL] soy sauce

    ]]>     1 teaspoon [5 mL] rice wine

    ]]>     1 egg, lightly beaten

    ]]>     3 tablespoons [45 mL] cornstarch

    ]]>     ¼ teaspoon [1 mL] white pepper

    ]]>     2½ cups [600 mL] flour

    ]]>     1 teaspoon [5 mL] baking powder

    ]]>     1 teaspoon [5 mL] salt

    ]]>     4 eggs

    ]]>     ½ cup [120 mL] flour mixed with ½ cup [120 mL] boiling water

    ]]>     Cornstarch, for dusting

    ]]>     Cabbage leaves, for lining steamer (optional)

    ]]>     Dipping sauce (see page 248) (see potsticker recipe)]]> 3 scallions, finely minced, for garnish

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