Hot and Sour Soup Dumplings

Time for filling #4! I am a HUGE fan of soup dumplings; I just love drinking up the soup inside and then taking a large bite of the remaining delicious dumpling~! If you’ve never tried them, definitely give this recipe a shot, and you’ll have your first soup dumplings made especially by you! Don’t worry; they aren’t complicated to make, and are fun to make, just like the rest of the dumplings! Go for it!

(makes 20 dumplings)

Ingredients:

Chicken Consommé

·      1.5 lb chicken wings

·      2 oz Smithfield ham

·      ½ cup scallions, sliced, white parts only

·      1 oz fresh ginger, sliced and peeled

·      2 dried shiitake mushrooms

·      1 large garlic clove, peeled

·      1 tbsp soy sauce

·      1 tsp Shaoxing wine

·      1 packet powdered unflavored gelatin

·      1/8 cup cold water

Filling

·      8 oz fatty ground pork

·      2 tbsp scallions, minced

·      1 tbsp Shaoxing wine

·      1 tbsp soy sauce

·      2 tsp Chinese black vinegar

·      1 tsp sugar

·      1 tsp fresh ginger, minced and peeled

·      ½ tsp minced garlic

·      ½ tsp chili oil

·      ¼ tsp salt

·      1/8 tsp cayenne

·      1 cup Chicken Consommé

Wheat Flour Wrappers

·      2.5 cups all purpose flour

·      ¾ cup hot, but not boiling, water

·      1 tbsp vegetable oil

·      ¼ cup cold water

To make the Chicken Consommé…

Add the chicken wings, ham, scallions, ginger, mushrooms, garlic, soy sauce, wine, and 5 cups of water to a large stockpot. Bring it to a boil over high heat, skimming off any foam that rises to the surface, then reduce the heat to obtain a simmer. Allow the mixture to simmer for 2 hours, adding more water if the liquid level falls below the lines of the solids. In a small bowl, combine the gelatin and cold water. Remove the stockpot from the heat and stir in the gelatin mixture. Strain the stock into an airtight container, pushing down on the solids to extract more liquid. Refrigerate the stock until cold and set, about 4 hours or up to 5 days.

To make the dumplings…

Combine all the ingredients besides the Chicken Consommé in a large bowl. Use your hands to evenly distribute the ingredients. Add the consommé and gently fold it in. Cover and refrigerate the filling for about an hour or up to 2 days.

To make the dough wrappers…

Put the flour in a large bowl and, while constantly stirring, add the hot water in a steady stream, then the oil, and then the cold water. Knead the dough until everything is fully combined. Transfer the dough to a lightly floured surface and kneed until smooth and elastic, about 10 minutes. Wrap in plastic wrap and let rest at room temperature for half an hour.

To wrap the dumplings…

To wrap the dumplings, start by taking the dough and dividing it into 20 balls. Take each dough ball, flatten slightly, and roll out the dough ball into a thin, round sheet, making sure that there is a bit of a thick section right in the middle of the dough round. Scoop a 1-2 tsp of filling into the center of the wrapper, then bring up the sides of the dough to the center and twist and pinch to seal the dumping shut. Follow the instructions here to steam the dumplings.