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Shanghai Soup Dumplings

by Jess Eng
Yield: Varies depending on size and number of dumplings madePrep: 2 daysTotal: 2 days
Source: https://www.eater.com/24353738/homemade-xiao-long-bao-worth-it

Ingredients

You have 1 of 11
produce
  • ○ginger
protein
  • ○dried scallops(dried)
  • ○dried shrimp(dried)
  • ○pork trotters
  • ○pork
  • ○Chinese Jinhua ham
  • ○pig skin
  • ○chicken bones
  • ○whole chicken(whole)
grain
  • ✓flour
pantry staple
  • ○white pepper
  • ✓water

Instructions

  1. Prepare the soup by simmering pork trotters, pig skin, and chicken bones for two hours to create a collagen-rich stock.
  2. Alternatively, roast a whole chicken in a shallow bath of water to extract collagen-rich juices.
  3. Cool the stock and refrigerate until solid and jiggly, then chop into small pieces.
  4. Prepare the filling by combining pork, ginger, white pepper, and other spices to taste.
  5. Make the dumpling skin by mixing flour and water in a 3-2 ratio to form a dough.
  6. Roll out the dough thinly to create dumpling wrappers.
  7. Place a small amount of filling and a piece of the solidified soup in the center of each wrapper.
  8. Pleat the wrapper around the filling to form the dumpling.
  9. Steam the dumplings until the skin is translucent and the filling is cooked through.

My notes

For best results, allow the soup to set naturally in the fridge over two days. Premade stock cubes and gelatin can be used as shortcuts, but may affect flavor.