Delicate Shanghai Soup Dumplings

Delicate Shanghai Soup Dumplings

These little pockets of perfection, filled with savory broth and a rich, meaty filling, are the ultimate treat for your taste buds!

Print Recipe Pin Recipe

Prep Time 1

Cook Time 10

Total Time 1 10

Servings: 4 servings

Course: Appetizer, Main Course

Cuisine: Asian, Chinese

Calories: 150

Ingredients Method Notes

Ingredients

Dumpling Dough

2 cups all-purpose flour Make sure to use all-purpose flour for best results.
¾ cup boiling water Use boiling water to help form a soft dough.

Dumpling Filling

½ pound ground pork You can substitute with your choice of meat.
1 tablespoon ginger, minced Fresh ginger enhances the flavor.
3 pieces green onions, chopped Chop finely for even distribution in the filling.
1 tablespoon soy sauce Adds umami flavor to the filling.
1 tablespoon sesame oil For added richness.
1 teaspoon salt Season according to taste.
1 cup chicken stock, gelatinized Freeze beforehand for use in dumplings.

Method

Preparation

In a bowl, mix the flour with boiling water until combined.
Knead for about 5-10 minutes until smooth. Cover and let it rest for 30 minutes.
In a mixing bowl, combine the ground pork, ginger, green onions, soy sauce, sesame oil, and salt. Mix until well combined.
Pour the chicken stock into an ice cube tray and freeze until solid.

Dumpling Assembly

On a floured surface, roll the rested dough into a log and cut it into small pieces.
Roll each piece into a circle, about 3 inches in diameter.
Place a spoonful of pork mix and a frozen broth cube in the center.
Gently pleat the edges to seal them tightly.

Cooking

Place the dumplings in a steamer lined with parchment paper.
Steam for 8-10 minutes until cooked through.

Serving

Drizzle with extra soy sauce or chili oil before serving.

Notes

For the best experience, serve fresh. These dumplings can last 2-3 days in the fridge or up to a month in the freezer. Don’t skimp on kneading for a smooth dough!