
Shanghai Soup Dumplings
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- Serves 4
- Cooks in 65 mins (45m prep + 20m cook)
- Difficulty: Intermediate
- Tastes:
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Estimated nutrition per serving
Shanghai soup dumplings
local_grocery_store Ingredients
restaurant_menu Method
- 1.In a large mixing bowl, combine the ground pork, minced ginger, minced garlic, thinly sliced green onions, 1 tablespoon of soy sauce, 1/2 tablespoon of rice vinegar, 1/2 tablespoon of sesame oil, salt, and sugar. Mix well until all the ingredients are evenly incorporated.
- 2.In a separate small bowl, mix together the remaining 1 tablespoon of soy sauce, 1/2 tablespoon of rice vinegar, 1/2 tablespoon of sesame oil, and 1/4 cup of water. Set aside.
- 3.To make the dough for the dumpling wrappers, combine the all-purpose flour and hot water in a mixing bowl. Stir until a dough forms, then knead the dough on a lightly floured surface for about 5 minutes, or until it becomes smooth and elastic. Divide the dough into small balls, about the size of a golf ball.
- 4.Roll out each dough ball into a thin circle, about 3 inches in diameter. Place a spoonful of the pork filling in the center of each wrapper. Fold the edges of the wrapper up and around the filling, pleating the edges together to seal the dumpling. Repeat with the remaining dough balls and filling.
- 5.Place the dumplings in a steamer basket lined with parchment paper or cabbage leaves to prevent sticking. Steam the dumplings for about 15-20 minutes, or until the wrappers are translucent and the filling is cooked through.
- 6.Serve the Shanghai soup dumplings hot, with the dipping sauce on the side. Enjoy the burst of flavorful broth as you bite into each dumpling!
lightbulb_outline Tips
- Make sure to seal the dumplings tightly to prevent the broth from leaking out during steaming.
- You can customize the filling by adding ingredients like shrimp, mushrooms, or cabbage.
- If you don't have a steamer basket, you can use a metal colander placed over a pot of boiling water as a makeshift steamer.
- Serve the dumplings with a side of black vinegar for an extra tangy kick.