soup dumplings

Homemade chicken and dumplings soup is the south&#x27;s ultimate comfort food. This easy recipe is completely from-scratch, including the herbaceous drop dumplings and creamy soup, and it&#x27;s made in under an hour.

Chicken & Herbed Dumplings

butter

vegetable oil

boneless, skinless chicken thighs

salt black pepper

carrots, well washed and cut into 1/2 inch-thick coins

celery,

onion, medium dice

garlic, pressed

thyme

poultry seasoning

flour

chicken broth

water

bay leaves

heavy cream

Salt and Pepper to taste

all purpose flour

baking powder

salt

thyme leaves

buttermilk, OR whole milk lemon

In a large dutch oven pot, melt the...

In a large dutch oven pot, melt the butter and oil over medium high heat.  Place 3-4 chicken thighs into the pot to sear, about three minutes on both sides. Make sure the thighs aren't over crowding the pot. Remove the seared thighs and place on a plate. Repeat with the last 4 chicken thighs.

Lower the heat to medium and add in...

Lower the heat to medium and add in the diced onion, carrot, and celery along with a teaspoon of kosher salt and 1/2 teaspoon black pepper. Stir occasionally and cook for 4 minutes to soften the mirepoix and gain some color. Add the minced garlic, thyme, and poultry seasoning and stir together until garlic is fragrant, about a minute.

Add the three tablespoons butter into the pot...

Add the three tablespoons butter into the pot and let melt, then shake in the flour and stir to coat the vegetables and herbs in the flour.

Pour in chicken broth 1/2 cup at a...

Pour in chicken broth 1/2 cup at a time, stirring well between each addition. After 1 1/2 cups, stir in the rest of the broth. Add the water and bay leaves, then put the chicken thighs back in the pot. Bring the heat to medium high and allow to come to a boil for 3 minutes, then turn down heat to medium-low to simmer covered for 30 minutes. At 30 minutes, add in the heavy cream and drop in the dumplings.

In a medium sized mixing bowl, stir flour,...

In a medium sized mixing bowl, stir flour, baking powder and kosher salt together. Add in the buttermilk and herbs and stir until the flour is just incorporated, don't work it too much.

Use a spoon or cookie scoop to drop...

Use a spoon or cookie scoop to drop the dumplings into the pot. You can move them around and mess with them while in the pot, this results in a thicker stew and smaller sized dumplings, because they do fluff up to become pretty big if you don't. Cook the soup covered for 5 minutes then flip the dumplings over using a large spoon and cook uncovered for 10 minutes.

Taste and adjust seasoning with salt and pepper...

Taste and adjust seasoning with salt and pepper before serving. Serve hot.

In this recipe, let me show you how to make soup dumplings at home, complete with an easy gelatin soup that ensures a satisfying soup-filled bite every time. Also, instead of kneading the dough ourselves, we can use store-bought packaged dumpling wrappers which are commonly seen. This will save us a lot of time and make the dumpling-making process more enjoyable and fun.

Soup Dumplings (Xiao Long Bao with easy gelatin soup)

gelatin gelatin

chicken stock

tbsp cooking wine

soy sauce

g ginger ((About 3 thin slices.))

onion

bay leaf ((Optional.))

½ tsp Szechuan red peppercorns ((Optional.))

green onions ((About 2 green onions.))

1½ tbsp chopped ginger

tsp Szechuan red peppercorns ((Optional.))

pork chicken

tbsp minced ginger

¼ tsp white pepper powder

¼ tsp Szechuan red peppercorns powder ((Optional.))

dumpling wrappers

Add 2½ envelopes (17g) of knox gelatin powder and ⅓ cup of cold water to a small bowl, stir to mix well. Set aside to bloom for 3 minutes.

Add chicken stock, cooking wine, soy sauce, ginger, green onion, bay leaf, Szechuan red peppercorns, and salt to a pot. Bring to a simmer over medium high heat.

Add bloomed gelatin to the pot, stir until it&#39;s fully dissolved. Turn off the heat.

Set a fine mesh strainer over a heat resistant food storage container, strain the soup through the strainer and discard the solids.

Let the soup cool to room temperature, cover with lid or food wrap, keep in the refrigerator until it&#39;s fully set.

Prepare the gelatin soup

In a small bowl, add chopped green onions, ginger, Szechuan peppercorns, and hot water. Set aside on your countertop for 15 to 30 minutes, allowing it to cool naturally to room temperature.

Prepare the scallion ginger water

Add all the ingredients listed under &quot;Pork filling&quot; to a large mixing bowl. Use a fine mesh strainer to strain all the scallion ginger water that you prepared in the previous step into the bowl, and discard the solids.

Use a pair of chopsticks to stir the filling in one direction for at least 5 minutes until the scallion ginger water is fully absorbed by the pork and the filling turns into a sticky mass.

Unmold the soup gelatin you&#39;ve prepared in previous step to a large cutting board, casually chop it into small fingernail-size pieces.

Add the chopped soup gelatin to the large mixing bowl, evenly mix all the filling ingredients together with a spatula.

Prepare the filling

Take a dumpling wrapper and place it on one hand, using your other hand to dip a finger into a small bowl of cold water, and run it along the edge of the dumpling wrapper. Apply water to the edges of the wrapper on both sides.

Spoon about 1 tbsp of filling to the center of the wrapper. Use your dominant hand to crimp the edges of the wrapper together, working from one end to the other. Pleat the edges by folding and pinching them together. You can leave a small opening at the top like what I did. Or pinch the top of the dumpling to seal it closed. Repeat this process until all the filling has been used.

Fill a large pot with about an inch of water and place a steaming rack inside. The water should be below the level of the rack. Place the soup dumplings on a plate lined with parchment paper. Place the plate on the steaming rack. Cover the pot with a lid.

Set a 15 minutes timer, turn on the stove to medium high. Once the water in the pot is boiling, reduce the heat to medium low. When the timer goes off, turn off the heat and open the lid. In this way, we can make sure that the filling is fully cooked and the dumpling wrappers won&#39;t break during the steaming process.

Serve the soup dumplings hot with your favorite dipping sauce. For example, you can mix 2 tbsps of rice vinegar, 1 tbsp of soy sauce, ¼ tsp of sesame oil or chili oil, and ¼ tsp of sugar.

Wrap and steam the soup dumplings

https://mediavine-res.cloudinary.com/video/upload/t_original/v1680466166/xsjqi7z7xats7zxkclqt.mp4

Soup dumplings, also known as xiao long bao, are a type of Chinese steamed dumpling that are popular for their delicate, thin skin and flavorful, savory soup filling. When you bite into a soup dumpling, you will be surprised with a burst of hot soup that perfectly complements the tender and juicy meat filling.

Soup Dumplings (xiaolongbao)

Xiao long bao is the most delicate Chinese dim sum on earth. It has a delicate skin with the savory meat filling and a high umami soup holding within the pleated pouch. You will be amazed by the treasure elixir oozing from the paper-thin skin when you poke it gently with the chopsticks. Dip the pouch into the vinegar-soy-ginger sauce and stuff into your mouth gluttonously, the feeling is like halfway to paradise.

Xiao Long Bao - How to make it at home

1.5kg (3 pounds) chicken bone (or 1 medium size chicken)

chicken feet

Water

ginger

scallion,

white peppercorns

scallions,

ginger,

(5 fl oz) ml of water

(14 oz) pork butts (refer to note for alternative)

tbsp ginger-scallion extract

tsp sugar

tbsp light soy sauce

tsp white pepper

tsp Shaoxing wine (optional)

tsp sesame oil

aspic (from A)

(10.5 oz) all-purpose flour

tbsp Zhenjiang vinegar

tbsp ginger

Place the bone in a stockpot filled with...

Place the bone in a stockpot filled with cold water enough to submerge all the bones.  Add the ginger slice and scallion sections, salt, and the peppercorns.

Bring the water to boil, remove the scum....

Bring the water to boil, remove the scum. Simmer for one hour. Add the chicken feet. Simmer over low heat for two hours.

Remove the bones. Filter the chicken broth. Refrigerate...

Remove the bones. Filter the chicken broth. Refrigerate overnight. Cut the aspic into small pieces.

Prepare the ginger-scallion extract by boiling (B) for...

Prepare the ginger-scallion extract by boiling (B) for 3 minutes. Drain. Combine (C) except the aspic. Mix it very well until the meat fully absorbs the liquid.

Add the aspic and mix well. Refrigerate for...

Add the aspic and mix well.  Refrigerate for half an hour.

Mix the all-purpose flour, salt, and water in...

Mix the all-purpose flour, salt, and water in a bowl. Mix until it picks up all the flour in the bowl. Cover and rest for ten minutes. Roll out the dough into a long rectangle, then roll up like forming a Swiss roll. Turn ninety degrees and roll out again. Repeat five times. Cover and let it rest for ten minutes,

Repeat the rolling and resting step three times....

Repeat the rolling and resting step three times. Cut the dough into 8g to 10g portions. Flatten each portion with your palm to form a circle. Roll out the skin with a rolling pin to form a circle. The center should be thicker, and the edges should be thinner.

Scoop some filling to the center of the...

Scoop some filling to the center of the skin. Press the filling lightly so that it adheres to the skin for easy handling. Seal the filling inside the skin by making multiple pleats as shown in the video.

Place a wet cloth in the steamer. Arrange...

Place a wet cloth in the steamer.  Arrange the xiao long bao on it.  Leave some space in between each bao.

Cover and steam over medium to high heat...

Cover and steam over medium to high heat for about eight to ten minutes.  Serve hot with the dipping sauce.

Mix the vinegar, sesame oil and light soy...

Mix the vinegar, sesame oil and light soy sauce and add some finely julienned ginger right before serving.

https://mediavine-res.cloudinary.com/video/upload/khvaasuojv6epdmmxv9p.mp4

Chinese soup dumplings are delicious homemade wrappers filled with perfectly seasoned pork and soup. Yes, these dumplings are FILLED with soup! How do you get soup inside of a dumpling? It&#039;s like magic! This recipe is simple, delicious, and something everyone will enjoy.

Soup Dumplings

gelatin powder

pork

sesame oil

ginger (freshly grated)

sugar

pepper

rice vinegar

green onion (finely chopped)

Chinese black vinegar

ground pork

In a medium bowl, add your water and chicken stock and heat in the microwave for about 1 minute. Add in your soy sauce and gelatin and mix until all the gelatin has dissolved.

Pour your gelatin mixture into a shallow tray, about an 8X8 baking sheet, and cool in the fridge until the gelatin has set, about an hour.

When the gelatin has set, remove it from the fridge and fluff/ break it up with a fork. Set aside.

Soup Gelatin

In a medium bowl, add your flour, water and salt. Mix well using a spoon. Once dough has begun to come together, knead it with your hands until it is a smooth dough. Cover and allow the dough to rest for 30 minutes.

Wrapper

In a large bowl, add in your ground pork, sesame oil, soy sauce, ginger, sugar, salt, pepper, rice vinegar, and green onion. Mix until well combined.

Filling

On a lightly floured surface, roll your dough into a log and cut into 30 even pieces. Roll each piece of dough out into a thin round disk.

Take a prepared rolled out disk and fill it with about a tablespoon of your pork filling and 1 teaspoon of soup gelatin.

To fold the dumpling, place it in the palm of your hand and fold the edges of the dumpling wrapper in on itself into pleats until it is all joined at the top of the dumpling. Pinch tightly to secure the wrapper closed, you don’t want any of your soup to leak out while they are cooking.

In an instant pot with a steamer basket sprayed with nonstick cooking spray, set the instant pot to steam for 8  minutes. Allow the steaming time to finish and do a quick steam release to take the dumplings out.

Enjoy fresh with Chinese black vinegar!

Assembly

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