HOMEMADE SOUP DUMPLINGS

Serves 1
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Directions

  1. 1Start by gathering the ingredients for the filling: pork mince, soy sauce, oyster sauce, rice wine vinegar, sesame oil, sugar, salt, and water.
  2. 2Start by gathering the ingredients for the filling: pork mince, soy sauce, oyster sauce, rice wine vinegar, sesame oil, sugar, salt, and water.
  3. 3Start by gathering the ingredients for the filling: pork mince, soy sauce, oyster sauce, rice wine vinegar, sesame oil, sugar, salt, and water.
  4. 4Combine the pork mince with soy sauce, oyster sauce, rice wine vinegar, sesame oil, sugar, salt, and water in a bowl.
  5. 5Combine the pork mince with soy sauce, oyster sauce, rice wine vinegar, sesame oil, sugar, salt, and water in a bowl.
  6. 6Combine the pork mince with soy sauce, oyster sauce, rice wine vinegar, sesame oil, sugar, salt, and water in a bowl.
  7. 7Mix the ingredients together until well combined.
  8. 8Mix the ingredients together until well combined.
  9. 9Mix the ingredients together until well combined.
  10. 10Prepare the aromatics: spring onions, garlic, and ginger. Grate the garlic and ginger.
  11. 11Prepare the aromatics: spring onions, garlic, and ginger. Grate the garlic and ginger.
  12. 12Prepare the aromatics: spring onions, garlic, and ginger. Grate the garlic and ginger.
  13. 13Add the chopped spring onions, grated garlic, and grated ginger to the meat mixture.
  14. 14Add the chopped spring onions, grated garlic, and grated ginger to the meat mixture.
  15. 15Add the chopped spring onions, grated garlic, and grated ginger to the meat mixture.
  16. 16Mix the aromatics into the meat filling.
  17. 17Mix the aromatics into the meat filling.
  18. 18Mix the aromatics into the meat filling.
  19. 19For the soup shortcut, combine chicken stock, spring onions, and ginger in a small pot and bring it to a boil.
  20. 20For the soup shortcut, combine chicken stock, spring onions, and ginger in a small pot and bring it to a boil.
  21. 21For the soup shortcut, combine chicken stock, spring onions, and ginger in a small pot and bring it to a boil.
  22. 22Add gelatin powder or gelatin leaves to the hot chicken stock and dissolve it completely.
  23. 23Add gelatin powder or gelatin leaves to the hot chicken stock and dissolve it completely.
  24. 24Add gelatin powder or gelatin leaves to the hot chicken stock and dissolve it completely.
  25. 25Pour the gelatin mixture into a bowl and refrigerate until it is set and turns into chicken soup jelly.
  26. 26Pour the gelatin mixture into a bowl and refrigerate until it is set and turns into chicken soup jelly.
  27. 27Pour the gelatin mixture into a bowl and refrigerate until it is set and turns into chicken soup jelly.
  28. 28Once the chicken soup jelly is set, cut it into small squares.
  29. 29Once the chicken soup jelly is set, cut it into small squares.
  30. 30Once the chicken soup jelly is set, cut it into small squares.
  31. 31Fold the chicken soup jelly squares into your meat filling, making sure to keep the mixture cool so the jelly does not melt.
  32. 32Fold the chicken soup jelly squares into your meat filling, making sure to keep the mixture cool so the jelly does not melt.
  33. 33Fold the chicken soup jelly squares into your meat filling, making sure to keep the mixture cool so the jelly does not melt.
  34. 34For the dumpling wrapper, add flour, oil, and hot water to a bowl.
  35. 35For the dumpling wrapper, add flour, oil, and hot water to a bowl.
  36. 36For the dumpling wrapper, add flour, oil, and hot water to a bowl.
  37. 37Mix until a dough forms.
  38. 38Mix until a dough forms.
  39. 39Mix until a dough forms.
  40. 40Wrap the dough in plastic wrap and let it rest for 30 minutes.
  41. 41Wrap the dough in plastic wrap and let it rest for 30 minutes.
  42. 42Wrap the dough in plastic wrap and let it rest for 30 minutes.
  43. 43After resting, cut the dough into cherry tomato-sized pieces.
  44. 44After resting, cut the dough into cherry tomato-sized pieces.
  45. 45After resting, cut the dough into cherry tomato-sized pieces.
  46. 46Flatten each piece of dough into a coin.
  47. 47Flatten each piece of dough into a coin.
  48. 48Flatten each piece of dough into a coin.
  49. 49Prepare dusting flour by mixing a one-to-one ratio of cornstarch and regular flour.
  50. 50Prepare dusting flour by mixing a one-to-one ratio of cornstarch and regular flour.
  51. 51Prepare dusting flour by mixing a one-to-one ratio of cornstarch and regular flour.
  52. 52Lightly dust your work surface and rolling pin with the prepared dusting flour.
  53. 53Lightly dust your work surface and rolling pin with the prepared dusting flour.
  54. 54Lightly dust your work surface and rolling pin with the prepared dusting flour.
  55. 55Roll out each dough coin from the outside in, keeping the center a bit fat to create thin edges and a slightly thicker middle.
  56. 56Roll out each dough coin from the outside in, keeping the center a bit fat to create thin edges and a slightly thicker middle.
  57. 57Roll out each dough coin from the outside in, keeping the center a bit fat to create thin edges and a slightly thicker middle.
  58. 58Alternatively, roll the dough into a circle first, then gently roll the edges to thin them, leaving the middle slightly thicker.
  59. 59Alternatively, roll the dough into a circle first, then gently roll the edges to thin them, leaving the middle slightly thicker.
  60. 60Alternatively, roll the dough into a circle first, then gently roll the edges to thin them, leaving the middle slightly thicker.
  61. 61Place a spoonful of filling onto the center of a wrapper.
  62. 62Place a spoonful of filling onto the center of a wrapper.
  63. 63Place a spoonful of filling onto the center of a wrapper.
  64. 64To fold the dumpling, crimp around your index finger and use your other hand to twist the dumpling, creating pleats.
  65. 65To fold the dumpling, crimp around your index finger and use your other hand to twist the dumpling, creating pleats.
  66. 66To fold the dumpling, crimp around your index finger and use your other hand to twist the dumpling, creating pleats.
  67. 67Seal the top of the dumpling super tightly to prevent the soup from leaking during steaming.
  68. 68Seal the top of the dumpling super tightly to prevent the soup from leaking during steaming.
  69. 69Seal the top of the dumpling super tightly to prevent the soup from leaking during steaming.
  70. 70If the traditional pleating method is too complicated, you can make big fat wontons or tortellini shapes instead, ensuring they are sealed well.
  71. 71If the traditional pleating method is too complicated, you can make big fat wontons or tortellini shapes instead, ensuring they are sealed well.
  72. 72If the traditional pleating method is too complicated, you can make big fat wontons or tortellini shapes instead, ensuring they are sealed well.
  73. 73Place the folded dumplings into a bamboo steamer basket lined with parchment paper.
  74. 74Place the folded dumplings into a bamboo steamer basket lined with parchment paper.
  75. 75Place the folded dumplings into a bamboo steamer basket lined with parchment paper.
  76. 76Once the water in your steamer is boiling, place the steamer basket with the dumplings on top.
  77. 77Once the water in your steamer is boiling, place the steamer basket with the dumplings on top.
  78. 78Once the water in your steamer is boiling, place the steamer basket with the dumplings on top.
  79. 79Steam the dumplings for 7 minutes.
  80. 80Steam the dumplings for 7 minutes.
  81. 81Steam the dumplings for 7 minutes.

Ingredients

  • pork mince
  • pork mince
  • pork mince
  • soy sauce
  • soy sauce
  • soy sauce
  • oyster sauce
  • oyster sauce
  • oyster sauce
  • rice wine vinegar
  • rice wine vinegar
  • rice wine vinegar
  • sesame oil
  • sesame oil
  • sesame oil
  • sugar
  • sugar
  • sugar
  • salt
  • salt
  • salt
  • water
  • water
  • water
  • spring onions
  • spring onions
  • spring onions
  • garlic
  • garlic
  • garlic
  • ginger
  • ginger
  • ginger
  • gelatin powder
  • gelatin powder
  • gelatin powder
  • gelatin leaves
  • gelatin leaves
  • gelatin leaves
  • chicken stock
  • chicken stock
  • chicken stock
  • flour
  • flour
  • flour
  • oil
  • oil
  • oil
  • hot water
  • hot water
  • hot water
  • cornstarch
  • cornstarch
  • cornstarch

Equipment

bowlgratersmall potspoonsaucepanrolling pinsteamer

Tips

  • Always keep the jelly cool so it doesn't melt.
  • For the wrapper, roll from the outside in, keeping the center a bit fat.
  • If rolling into a circle is complicated, you can roll it into a circle first to get thin edges and a slightly fatter middle.
  • Make sure to seal the top super tightly when folding the dumpling.
  • If the traditional folding method is too complicated, make big fat wontons or tortellinis instead.
  • The cooking time is 7 minutes once the water is boiling in the steamer.
  • For the dough, a 1:1 ratio of cornstarch and flour is the perfect dusting flour.
  • For the dough, you should let it rest for 30 minutes before cutting and flattening it into coins.
  • To fold the dumpling, crimp around your index finger and use your other hand to twist the dumpling.
  • To achieve thin edges and a slightly fatter middle, roll from the outside in, keeping the center a bit fat.
  • To make the wrapper, combine hot water, flour, oil, and salt to form a dough. Let it rest for 30 minutes before cutting into cherry tomato-sized pieces and flattening into coins.
  • For the shortcut soup, add chicken stock, spring onions, and ginger to a small pot and bring it to a boil. Add gelatin powder or gelatin leaves and dissolve them completely. Pour into a bowl and refrigerate until set and it turns into chicken soup jelly. Once set, cut the chicken soup jelly into squares and fold it into your filling.
  • Always keep the jelly cool so it doesn't melt when mixing it with the filling.