# Steamed Soup Dumplings 小籠包 Cuisine: chinese · Time: 130 minutes · Servings: 30 ## Ingredients - 200 g All-purpose flour - 2 g Salt - 125 ml Hot Water ((70˚C or 158˚F)) - 250 ml Broth (chicken or pork) - 1 packet Gelatin powder (7g) - ½ tsp Salt (do not add if your broth contains salt) - 2 slices Ginger - 2 stalks Green onions (cut into 3” segments) - 100 ml Water or broth - 250 g Ground pork (approx. 30% fat) - 1 Egg white - 1 tsp Shaoxing wine - ¼ tsp White pepper powder - 1 tsp Light soy sauce - 1 tsp Salt - ½ tsp Sugar - 1 tsp Sesame oil - 2 thin slices Ginger (finely shredded) - 2 tbsp Chinese black vinegar ( or Chinese red vinegar) ## Steps 1. Prepare the broth gelatin by heating 125g broth in a pot. When it comes to a boil, lower the temperature to low, add 1 packet of gelatin (or 7g), ½ tsp salt (do not add if your broth already contains salt) and mix well until the gelatin has melted. Turn off heat 2. Add the remainder 125g of the broth and mix well. Pour through a sieve into a container, let cool, cover and then put into the fridge to set. It can cool quicker if you put it into a large, flat bottom container 3. Once the gelatin sets, chop it up into little pieces 4. Put it into the fridge until ready to use 5. In a small pot, add 100ml water or broth, 2 slices of ginger and 2 stalks of green onions (cut in large pieces) and bring to a boil. Turn off heat and let it sit 30 minutes. Do not open the lid. 6. Strain, discard the solids and keep the liquid in a container for later use. Put into fridge when it cools down 7. Put 200g of flour into a mixing bowl, add 2g salt and mix well. Add hot water that is approx. 70˚C or 158˚F in 2 intervals while mixing the mixture together. Mix until water has been absorbed by the flour 8. Use your hands to knead the dough until you can form a very rough ball. Let it rest for 10 minutes 9. Knead again for around 10 minutes until the dough becomes smooth and form into a ball. Let it rest for 60 minutes Make the meat filling now 10. After 60 minutes, flatten the dough ball slightly, find the centre point and poke your thumb through it You should start this step when your meat filling is finished and setting in the fridge 11. Make the hole bigger while stretching out the ring-shaped dough. Try to pull it bigger while keeping the thickness even until the thickness is approx. 3cm in diameter. 12. Break the ring so now you have a long piece of dough 13. Cut off pieces of approx. 10g/piece of dough. Continue cutting for one batch. If you can only steam 12 dumplings at a time, then just cut 12 pieces. 14. Wrap the remaining dough in plastic wrap 15. Roughly shape each piece of dough into a circle shape and flatten by pressing with your palm. 16. Sprinkle with flour and put all the flattened pieces into a plastic bag or under plastic wrap to prevent them from drying out 17. Roll each piece of dough to approx. 10cm in diameter with a rolling pin with emphasis on making the edges thinner than the middle Thinner edges will make your pleats or folds on the dumpling look cleaner and you won’t end up with a big piece of dough when you eat your dumpling 18. Since the wrappers are so thin, they dry out easily so you should wrap with filling as soon as you finish rolling one wrapper 19. Put 250g of ground pork into a mixing bowl. Add 1 tsp salt and mix into the meat by stirring in one direction for 1 minute this will help create elasticity in the meat 20. Add 1 egg white, ½ tsp sugar, ¼ tsp white pepper powder, 1 tsp light soy sauce and 1 tsp Shaoxing wine and mix well, also stirring in one direction for 1-2 minutes until the mixture looks fairly dry 21. Pour 1/3 of the ginger onion water into the pork mixture and stir until all the liquid has been absorbed. Repeat 2 more times until all the ginger onion water has been absorbed 22. Add the chopped up broth gelatin to the mixture and mix well 23. Add 1 tsp of sesame oil to the mixture and mix well Adding the oil last helps to seal in the liquids and the flavours to the meat 24. Cover and put in the fridge until ready to use 25. Take 2 thin slices of ginger and slice into thin shreds and put into sauce dish 26. Pour 2 tbsp of spiced vinegar onto the ginger 27. Prepare a steamer lined with steaming paper or parchment paper with holes cut into it so that the water will not pool around the dumplings 28. Sit a 10cm rolled wrapper on a flat surface and add approx. 20g of filling into the centre of the wrapper feel free to lessen the filling if it’s difficult to wrap 29. Put your thumb of your dominant hand inside the wrapper and dominant index finger outside. Use your other hand to feed the folds. The dominant thumb holds one constant spot in place from the inside and the index finger presses each fold onto the spot where the thumb is holding. For each fold, the dominant thumb and index finger will gently pull upwards, stretching the wrapper edge slightly so that you will have enough gap between the filling and the wrapper edge to finish your folds Avoid touching the filling with your dominant hand because any oil on your fingers will prevent the skin from adhering to each other. Have a kitchen towel handy so that you can wipe your fingers if you do happen to touch the filling 30. Keep folding pleats until the opening is a tiny hole. It’s common to have a small hole to prevent the skin from breaking during steaming. But there will also be more evaporation after steaming. To close the opening, just pinch the edges together and twist to seal. You may end up with a bit of a stem. You can leave it on or twist it off 31. Place the completed dumpling into the steamer. Leave room between the dumplings for expansion. Repeat and continue until your steamer is filled 32. Steam on medium heat (85˚C or 185˚F) for 9 minutes. Turn off heat and wait 1 minute before opening the lid 33. Warning: the soup inside the dumplings will be very hot 34. Serve with Chinese spiced vinegar and finely shredded ginger --- Source: auntieemily — https://auntieemily.com/steamed-soup-dumplings/ Page: https://findfood.fun/en/recipes/7809 Language: en