Chinese Soup Dumplings
User Reviews
5
3 reviews
Excellent
Chinese Soup Dumplings
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An explosion of flavors and textures- these dumplings are pure bliss in a bite!
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Ingredients
Filling:
- 1 tablespoon gelatin unflavored
- 2 cups chicken stock or bone broth
- 1 pound ground chicken
- ¼ pound Shrimp finely chopped, raw, peeled, deveined
- 3 scallion thinly sliced
- ½ teaspoon ginger grated
- ½ teaspoon garlic grated
- 1 ½ tablespoons soy sauce low sodium or tamari
- 1 ½ teaspoons Shaoxing wine Chinese 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 soy sauce low sodium or tamari
- ¼ cup Chinese black vinegar
- 1 inch ginger cut into matchsticks, piece
Other:
- 1 dumpling wrappers 3-inch round, package
- 3 green cabbage leaves or Napa cabbage leaves, 4 leaves
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 Information
Show Details
Serving
4g
Calories
131kcal
(7%)
Carbohydrates
19.5g
(7%)
Protein
9.6g
(19%)
Fat
1g
(2%)
Saturated Fat
0.3g
(2%)
Polyunsaturated Fat
0g
(0%)
Monounsaturated Fat
0g
(0%)
Trans Fat
0g
(0%)
Cholesterol
0mg
(0%)
Sodium
379mg
(16%)
Potassium
0mg
(0%)
Fiber
0.7g
(3%)
Sugar
0g
(0%)
Vitamin A
0IU
(0%)
Vitamin C
0mg
(0%)
Calcium
0mg
(0%)
Iron
0mg
(0%)
Nutrition Facts
Serving: 20(about 80 dumplings)
Amount Per Serving
Calories 131 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 131kcal | 7% |
| Carbohydrates | 19.5g | 7% |
| Protein | 9.6g | 19% |
| Fat | 1g | 2% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 0g | 0% |
| Monounsaturated Fat | 0g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 379mg | 16% |
| Potassium | 0mg | 0% |
| Fiber | 0.7g | 3% |
| Sugar | 0g | 0% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 0mg | 0% |
| Calcium | 0mg | 0% |
| Iron | 0mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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