Huai'an Soup Dumplings

Name: Huai'an Soup Dumplings
Prep time: 1 h
Cook time: 4 h
Total time: 5 h
Ingredients: 600 g Refined wheat flour (for wrappers); 2 kg Oil-braised chicken (washed, gutted, slow-cooked, and shredded); 2 kg Pork shank with skin (hair scraped, slow-cooked, meat removed, skin minced); 1.5 kg Duck feet (yellow skin removed, washed, and slow-cooked); 500 g Crab meat (stir-fried); 200 g Rendered lard (for stir-frying the crab meat); 15 g Salt; 10 g Soy sauce; 10 g Shrimp roe; 10 g Sugar; 20 g MSG; 5 g White pepper; 150 g Cooking wine; 12 g each Minced scallion and ginger; 25 g each Scallion and ginger (for simmering)

The stock is simmered from poached chicken, pork knuckle, and duck feet, then set into an aspic. The filling is made by combining the aspic with stir-fried crab meat and roe. The dough wrappers and steaming method follow the same technique as crab roe soup dumplings.

5 hours

Easy

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Ingredients

Refined wheat flour (for wrappers) 600 g

Oil-braised chicken (washed, gutted, slow-cooked, and shredded) 2 kg

Pork shank with skin (hair scraped, slow-cooked, meat removed, skin minced) 2 kg

Duck feet (yellow skin removed, washed, and slow-cooked) 1.5 kg

Crab meat (stir-fried) 500 g

Rendered lard (for stir-frying the crab meat) 200 g

Salt 15 g

Soy sauce 10 g

Shrimp roe 10 g

Sugar 10 g

MSG 20 g

White pepper 5 g

Cooking wine 150 g

Minced scallion and ginger 12 g each

Scallion and ginger (for simmering) 25 g each

Instructions

Make the Filling — Simmer the Broth

Wash the oil-braised chicken, removing any skin blemishes and fine downy feathers; split the belly open and remove the innards. Scrape the pork shank clean of all hair. Peel off the yellow skin from the duck feet, wash them, and then place them in a pot along with the chicken and pork shank. Add cold water, cooking wine, scallion, and ginger. Bring to a boil over high heat, then reduce to low heat and simmer until the chicken and pork shank are about 80 percent cooked, then lift them out. Peel the skin from the pork shank and mince it finely; return it to the original pot and boil the broth down hard over high heat, then strain out the solids. Remove the bones from the pork shank and chicken, cut the meat into pieces about the size of mung beans, add the shrimp roe, and simmer briefly in the broth pot.

Make the Filling — Stir-fry

Heat a wok until hot, add the rendered lard, and when the oil is hot, add the crab meat, MSG, minced scallion, and ginger all at once and stir-fry briefly. Splash in the cooking wine, and once the mixture is cooked through, pour it into the broth pot. Reduce over high heat to thicken the liquid, then add the soy sauce, sugar, MSG, salt, and white pepper and stir well. Remove to a plate and allow the broth to set into a jelly. Once set, crumble it into pieces — this is the Huai'an soup dumpling filling.