XXL Soup Dumplings by derekkchen

XXL Soup Dumplings

derekkchen

4 servings

US

original

metric

4 servings

US

original

metric

Ingredients

Aspic

1 pork hock

1 lbs pork neck bones

¾ lbs pork skin

3 green onion(quartered)

3 inch knob ginger(sliced)

2 bay leaves

½ cup Shaoxing wine

5 cups water

Salt to taste

Filling

1 lbs ground pork

3 green onion(minced)

1 tbsp ginger(minced)

1 ½ tbsp soy sauce

2 tbsp Shaoxing wine

½ tsp sesame oil

½ tsp salt

1 tsp sugar

¼ tsp white pepper

Dough

450 grams dumpling flour

½ tsp salt

1 cup hot water

Tools

bowl

strainer

pot

sheet tray

knife

steamer

Directions

Aspic

Step 1

Cover pork hock and bones in cold water and let sit in the fridge for at least 4 hours to overnight.

1 pork hock

1 lbs pork neck bones

5 cups water

bowl

Step 2

Drain and add the pork to a pot with cold water and blanch for 20 minutes.

1 pork hock

1 lbs pork neck bones

5 cups water

¾ lbs pork skin

strainer

pot

Step 3

Rinse under water and add the pork back to the pot with ginger, green onion, bay leaves, shaoxing wine, and water.

1 pork hock

1 lbs pork neck bones

¾ lbs pork skin

3 inch knob ginger(sliced)

3 green onion(quartered)

2 bay leaves

½ cup Shaoxing wine

5 cups water

Salt to taste

pot

Step 4

Boil on medium low heat for 4 hours.

Step 5

Strain the broth onto a sheet tray, cover with a lid, and let sit in the fridge overnight to solidify.

sheet tray

Step 6

Scrape the fat off the top and chop it up into tiny pieces.

knife

Filling

Step 1

In a bowl combine, all ingredients except for the aspic. Mix in one direction until you see streaks of fat along the inside of the bowl.

1 lbs ground pork

3 green onion(minced)

1 tbsp ginger(minced)

1 ½ tbsp soy sauce

2 tbsp Shaoxing wine

½ tsp sesame oil

½ tsp salt

1 tsp sugar

¼ tsp white pepper

bowl

Step 2

Add the 2 cups of aspic until incorporated.

Dough

Step 1

In a bowl combine flour and salt and slowly pour in hot water until a shaggy dough comes together.

450 grams dumpling flour

½ tsp salt

1 cup hot water

bowl

Step 2

Knead until smooth and let rest for 45 minutes.

Step 3

Divide the dough in half and roll into a rope.

Step 4

Cut the rope into 120 gram pieces and roll the pieces into a ball.

Step 5

Flatten the dough ball and roll into a thin disk.

Step 6

Place a cup of filling in the center of the wrapper and fold using your thumbs and index fingers to create pleats(try to get 18 pleats).

Step 7

Steam for 8 minutes and enjoy!

steamer

Powered by

Built using

Launch a subscription or sell recipes directly from your own website.

This website may contain affiliate links.