Soup Dumpling | 小笼汤包

Updated at: Fri, 01 Sep 2023 17:49:51 GMT

Step 1

Clean raw beef tendon with water thoroughly, blanch beef tendon in boiling pot for several minutes, remove and transfer to a pressure cooker filled with hot water(roughly 2L), add in a seasoning bag filled with scallion white, ginger, fennel seeds, Szechuan peppercorn, bay leaves, star anise. Pressure Cook for at least 1.5 hours to create beef tendon broth.

Step 2

Once cooked, season with salt to taste, transfer some of the broth to a big bowl, cool off before store in fridge overnight to form a jelly texture.

Step 3

The next day, remove beef tendon broth jelly from the fridge, slice and chop it up, set aside.

Step 4

In a big mixing bowl, add in all purpose flour and warm water gradually, mix and knead until it forms into springy dough. Cover and rest for 20 minutes. Knead the dough continuously for 5-10 minutes, cover and let the dough rise for at least one hour.

Step 5

To make seasoning water. in a small pot, add in water, Szechuan peppercorn, fennel seeds, star anise, bring water to boil. Once boiling, continue to simmer on low heat for 5 minutes. Remove and strain spices from the water, only save the seasoning water for later.

Step 6

Slice scallion white (only use the white part of scallion) into finely chopped texture, add in puréed ginger and salt to mix.

Step 7

In a big bowl, add in ground pork or any other meat you like, season with Szechuan peppercorn powder, white pepper powder, chicken powder, egg white and seasoning water ( we prepared previously) to mix. Stir in one direction for a few minutes, Then add in chopped scallion and beef tendon jelly, stir continually until everything become pasty and fully mixed in, store in fridge until you start wrap dumplings.

Step 8

Over a big kitchen counter, separate and make dough into a big coil shape. Pull and stretch into a long log. Continue to roll the log and cut it into small dough pieces (rough 8-10g each), dust with flour to keep them from sticking as you go.

Step 9

Roll each small dough piece out with a rolling pin, focusing on the edges, leaving them flat and thin as much as possible and the center dough part thicker. Repeat this process with all remaining dough pieces. Dust dumpling wrappers with flour as needed. (The amount of flour we used here should be able to make roughly 40 soup dumplings).

Step 10

To wrap soup dumpling, simply grab a wrapper with one hand, scoop in one table spoon of soup dumpling fillings. Pull up dumpling wrapper with the other hand, Use your right hand (or dominant hand) thumb and pointer finger to create folds around the edge of the dumpling. Use your left hand’s index and pointer finger to guide the dough into the folds. It should look like pleating. Continue to pleat the dough and then pinch the last fold into your first fold. Continue pinching the wrapper closed in a swirling motion. You should keep going in the same direction at all times. Your soup dumpling should have a swirl at the top. Repeat with the rest of the wrappers.

Step 11

Arrange soup dumplings in a bamboo steamer or any steamer of your choice, cover it up. Steam on already boiling water for 10 minutes or so on medium heat.

Step 12

Remove and pair with dipping sauce (dark vinegar& sliced ginger or any spicy sauce of your choice), enjoy!

↑Support creators by visiting their site 😊

0 liked

0 disliked