The Easiest Chinese Soup Dumplings | 简易版小笼汤包

Updated at: Fri, 31 May 2024 19:25:04 GMT

Step 1

Place all purpose flour in a medium bowl and use a spoon to create a deep well. Add olive oil and just-boiled water in the center of the well and mix with a fork until the dough is shaggy. Mix and knead until it forms into springy dough. Knead the dough continuously for 5-10 minutes, cover and let the dough rise for at least one hour.

Step 2

To make soup jelly, in a small pot, add in low sodium chicken stock, scallion and ginger slices. Bring to boil for a couple of minutes, discard solids and use the clear broth only.

Step 3

Gently sprinkle agar agar powder over the broth, dissolve with a spoon making sure there is no lump in the broth. Bring broth to boil and shut off heat immediately. Pour the broth onto a shallow baking tray to cool off, sit in a fridge for 30 minutes.

Step 4

Once the broth becomes gelatinous, simply chop it into 1/8 inch small cubes (roughly 500g or use the entire block of soup jelly), sit aside.

Step 5

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

Step 6

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 to mix. Stir in one direction for a few minutes until combined. Then add in chopped ginger and scallion mixture as well as chicken stock soup cubes, stir continually until everything becomes pasty and fully mixed in, store in fridge before you are ready to assemble soup dumplings.

Step 7

Over a big kitchen counter dusted with loose flour, remove the dough from plastic bag, knead the dough until a smooth round ball. Make dough into a donut, stretch out to a big coil shape. Cut into 2 even logs and keep on log inside plastic bag (while we work on the first log, so it does not dry out).

Step 8

Cut the first log into small dough pieces (rough 10-12g 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 ( rough 1/2 inch apart) 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

To make dipping sauce, mix in dark Chinese vinegar, light soy sauce, chili oil, chopped scallion and sliced ginger. Pair soup dumplings with dipping sauce, enjoy!

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