Chinese Soup Dumplings

Print Recipe

5 from 1 vote

An explosion of flavors and textures- these dumplings are pure bliss in a bite!

Prep Time1

Cook Time10

Resting time3

Total Time4 10

Course: Appetizer

Cuisine: Asian

Servings: (about 80 dumplings)

Calories: 131kcal

Author: Dr. Sonali Ruder

Ingredients

Filling:

1 tablespoon unflavored gelatin
2 cups chicken stock or bone broth
1 pound ground chicken
¼ pound peeled, deveined raw shrimp, finely chopped
3 scallions, thinly sliced
½ teaspoon grated ginger
½ teaspoon grated garlic
1 ½ tablespoons low sodium soy sauce or tamari
1 ½ teaspoons Chinese Shaoxing wine (rice wine) or dry sherry
1 ½ teaspoons sugar
¼ teaspoon sesame oil
¾ teaspoon kosher salt
¼ teaspoon black pepper

Dipping Sauce:

¼ cup low sodium soy sauce or tamari
¼ cup Chinese black vinegar
1 inch piece of ginger, cut into matchsticks

Other:

1 package 3-inch round dumpling wrappers
3 or 4 green or Napa cabbage leaves

US Customary - Metric

Instructions

Pour 3 tablespoons water into a small bowl and sprinkle the gelatin on top. Let the gelatin soften for a few minutes. Meanwhile, heat the chicken stock in a medium saucepan until hot but not boiling. Remove from heat and add the gelatin mixture. Whisk until combined. Pour the liquid into a 13x9x2-inch baking dish. Cover and refrigerate until solid. Once solid, cut the block into long strips and then cut the strips into cubes, about ½-inch in size.
Mix the chicken, shrimp, scallions, ginger, garlic, soy sauce, wine, sugar, sesame oil, salt, and pepper together in a bowl.
To make the dipping sauce, mix the soy sauce, vinegar and ginger together in a small bowl. Refrigerate until ready to use.
To make the dumplings, place one dumpling wrapper on a cutting board or flat surface and place a teaspoon of the filling in the center. Add 2 or 3 cubes of gelatinized broth to the filling, pressing them in. Lift up one edge of the dumpling wrapper and make small pleats or folds in the dough, working your way around the entire circle until the dumpling is closed. Pinch the top to seal it. Assemble the remaining dumplings.
To steam the dumplings, pour water into a steamer to a depth of 1 or 2 inches. Line the steamer basket with a few cabbage leaves and spray it with cooking spray. Place several dumplings on the cabbage leaves, leaving a little space between them so they don’t touch. Close the top and steam until the filling is cooked through, about 10-12 minutes. Carefully remove the dumplings from the steamer. Cook the remaining dumplings. Serve dumplings hot with the dipping sauce on the side.

Notes

If you don't have Chinese black vinegar, you can use a mixture of 1 part balsamic vinegar, 1 part rice wine vinegar and 3 parts water.

Nutrition