Fluffy Soup Dumplings with Savory Sauce and Chili Oil
Fluffy Soup Dumplings with Savory Sauce and Chili Oil
Ingredients
For the Soup Jelly (Aspic)
- 2 cups chicken broth, low sodium
- 2 teaspoons unflavored gelatin
- 1 inch ginger, sliced
- 1 scallion, white part, roughly chopped
- 1 teaspoon soy sauce
For the Dough
- 2 cups all-purpose flour
- 3/4 cup hot water, about 180°F (82°C)
- 2 tablespoons cold water
For the Filling
- 1 pound ground pork, fatty
- 1 cup soup jelly, finely diced
- 1 tablespoon ginger, grated
- 2 scallions, finely chopped
- 1 tablespoon soy sauce, light
- 1 tablespoon Shaoxing wine
- 1 teaspoon sesame oil
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon white pepper
For the Savory Sauce
- 1/4 cup soy sauce, light
- 2 tablespoons Chinkiang vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon granulated sugar
For Garnish
- 2 tablespoons chili oil, or to taste
- 2 scallions, green parts, thinly sliced
Instructions
- 1
Prepare the Soup Jelly (Aspic): In a small saucepan, combine chicken broth, sliced ginger, scallion white part, and 1 teaspoon of soy sauce. Bring to a gentle simmer over medium heat. Remove from heat and stir in the unflavored gelatin until fully dissolved. Strain the broth to remove solids. Pour the liquid into a shallow dish and refrigerate for at least 1 hour, or until firm. Once firm, finely dice the jelly into small cubes.
⏱️ 65 min
- 2
Make the Dough: In a large bowl, combine all-purpose flour. Gradually pour in the hot water, stirring with chopsticks or a wooden spoon until shaggy. Add the cold water and mix until a dough forms. Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.
⏱️ 35 min
- 3
Prepare the Filling: In a large bowl, combine ground pork, diced soup jelly, grated ginger, chopped scallions, 1 tablespoon light soy sauce, Shaoxing wine, sesame oil, granulated sugar, and white pepper. Mix thoroughly in one direction until the mixture is well combined and slightly sticky.
⏱️ 10 min
- 4
Assemble the Dumplings: Divide the rested dough into 4 equal portions. Roll one portion into a long log, about 1 inch in diameter. Cut the log into 12-15 equal pieces. Flatten each piece into a small disc. Using a rolling pin, roll each disc into a thin, round wrapper, about 3-4 inches in diameter, with slightly thinner edges than the center. Place about 1 tablespoon of filling in the center of each wrapper. Gather the edges of the wrapper and pleat them together to seal the dumpling, forming a small pouch. Repeat with the remaining dough and filling.
⏱️ 25 min
- 5
Steam the Dumplings: Line a bamboo steamer basket with parchment paper or cabbage leaves to prevent sticking. Arrange the dumplings in the steamer, leaving space between each. Bring water to a boil in a wok or large pot fitted with the steamer. Place the steamer basket over the boiling water, cover, and steam for 8-10 minutes, or until the wrappers are translucent and the filling is cooked through.
⏱️ 15 min
- 6
Prepare the Savory Sauce: While the dumplings are steaming, whisk together light soy sauce, Chinkiang vinegar, sesame oil, and granulated sugar in a small bowl until the sugar is dissolved.
⏱️ 2 min
- 7
Serve: Carefully transfer the steamed soup dumplings to a serving plate. Pour the savory sauce generously over the dumplings. Drizzle with chili oil to taste and garnish with thinly sliced green scallions. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Fluffy Soup Dumplings with Savory Sauce and Chili Oil
For the Soup Jelly (Aspic)
- 2 cups chicken broth, low sodium
- 2 teaspoons unflavored gelatin
- 1 inch ginger, sliced
- 1 scallion, white part, roughly chopped
- 1 teaspoon soy sauce
For the Dough
- 2 cups all-purpose flour
- 3/4 cup hot water, about 180°F (82°C)
- 2 tablespoons cold water
For the Filling
- 1 pound ground pork, fatty
- 1 cup soup jelly, finely diced
- 1 tablespoon ginger, grated
- 2 scallions, finely chopped
- 1 tablespoon soy sauce, light
- 1 tablespoon Shaoxing wine
- 1 teaspoon sesame oil
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon white pepper
For the Savory Sauce
- 1/4 cup soy sauce, light
- 2 tablespoons Chinkiang vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon granulated sugar
For Garnish
- 2 tablespoons chili oil, or to taste
- 2 scallions, green parts, thinly sliced
Instructions
- 1
Prepare the Soup Jelly (Aspic): In a small saucepan, combine chicken broth, sliced ginger, scallion white part, and 1 teaspoon of soy sauce. Bring to a gentle simmer over medium heat. Remove from heat and stir in the unflavored gelatin until fully dissolved. Strain the broth to remove solids. Pour the liquid into a shallow dish and refrigerate for at least 1 hour, or until firm. Once firm, finely dice the jelly into small cubes.
⏱️ 65 min - 2
Make the Dough: In a large bowl, combine all-purpose flour. Gradually pour in the hot water, stirring with chopsticks or a wooden spoon until shaggy. Add the cold water and mix until a dough forms. Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.
⏱️ 35 min - 3
Prepare the Filling: In a large bowl, combine ground pork, diced soup jelly, grated ginger, chopped scallions, 1 tablespoon light soy sauce, Shaoxing wine, sesame oil, granulated sugar, and white pepper. Mix thoroughly in one direction until the mixture is well combined and slightly sticky.
⏱️ 10 min - 4
Assemble the Dumplings: Divide the rested dough into 4 equal portions. Roll one portion into a long log, about 1 inch in diameter. Cut the log into 12-15 equal pieces. Flatten each piece into a small disc. Using a rolling pin, roll each disc into a thin, round wrapper, about 3-4 inches in diameter, with slightly thinner edges than the center. Place about 1 tablespoon of filling in the center of each wrapper. Gather the edges of the wrapper and pleat them together to seal the dumpling, forming a small pouch. Repeat with the remaining dough and filling.
⏱️ 25 min - 5
Steam the Dumplings: Line a bamboo steamer basket with parchment paper or cabbage leaves to prevent sticking. Arrange the dumplings in the steamer, leaving space between each. Bring water to a boil in a wok or large pot fitted with the steamer. Place the steamer basket over the boiling water, cover, and steam for 8-10 minutes, or until the wrappers are translucent and the filling is cooked through.
⏱️ 15 min - 6
Prepare the Savory Sauce: While the dumplings are steaming, whisk together light soy sauce, Chinkiang vinegar, sesame oil, and granulated sugar in a small bowl until the sugar is dissolved.
⏱️ 2 min - 7
Serve: Carefully transfer the steamed soup dumplings to a serving plate. Pour the savory sauce generously over the dumplings. Drizzle with chili oil to taste and garnish with thinly sliced green scallions. Serve immediately.
⏱️ 3 min