Soup Dumpling

Ingredients

Prepare the dough

  1. Add 180 grams of all purpose flour in a bowl.
  2. Add 60 grams of hot water to the bowl and mix slightly.
  3. Add 35 grams of room temperature water and mix slightly.
  4. Form a ball of dough.
  5. Put dough back in bowl and cover with plastic wrap for 10 minutes.
  6. Knead the dough, the more kneading the better the dough will be.
  7. Put dough back in bowl and cover with plastic wrap for 30 minutes.
  8. Knead the dough more if not smooth and cover with plastic wrap again, repeating as needed.

Prepare the wrapper

  1. Tip: Cover any dough in a bowl with plastic wrap when not actively working with it, or it will dry out.
  2. Roll the dough into a rope and cut into 20 equal pieces.
  3. Flatten each dough piece with your palm.
  4. Use a rolling pin while rotating the dough piece to create the wrapper.
  5. Wrapper should be at least 12 cm in diameter and translucent (you should be able to see your fingers through it)
  6. Cover wrapper in a bowl with plastic wrap to prevent drying out.

Prepare the soup broth

  1. Blanch pork belly skin to clean it.
  2. Rinse the pork belly skin and cut into small chunks.
  3. Fill a small pot with 2 liters of water.
  4. Add the pork belly skin chunks.
  5. Add chunks of sliced green onion.
  6. Add sliced ginger.
  7. Add 1 tsp of soy sauce.
  8. Add 1 tsp of cooking wine.
  9. Add 2 tsp of sugar.
  10. Add 1 tsp of white pepper.
  11. Bring to boil and then keep on low heat for 2 hours.
  12. Drain the broth into a bowl so you only keep the liquid portion.
  13. Cover with plastic wrap and put in refrigerator (or freezer to do it faster) until it forms into a jelly.
  14. Cut the jelly into small cubes and keep refrigerated.

Prepare the filling

  1. Place ground pork in a bowl.
  2. Add 3 finely sliced green onion stalks.
  3. Add some finely minced ginger.
  4. Add 1 tbsp of soy sauce.
  5. Add 1 tbsp of cooking wine.
  6. Add 1/2 tsp of sugar.
  7. Add 1/4 tsp of salt.
  8. Add 1/4 tsp of white pepper.
  9. Add the jelly broth from above.
  10. Mix well.

Wrapping

  1. Tip: Cover wrappers in a bowl with plastic wrap when not actively working with it, or it will dry out.
  2. Place filling in center of wrapper.
  3. Make 20 folds to seal the soup dumpling.
  4. Twist the top of the dumpling to seal it.
  5. Remove excess dough from the seal so there is not too much dough when you bite the top.

Steaming

  1. Bring water to a boil for steaming.
  2. Place wrapped soup dumplings into a steamer and cook for 10 minutes on medium heat.

Video