Imperial-style Dumplings (仿膳饽饽)
A traditional dim sum dish from the Manchu-Han Imperial Banquet repertoire, Fangshan Bobo (仿膳饽饽) features small wontons stuffed with a blend of shrimp, sea cucumber, and pork, served alongside sliced sea cucumber and shrimp in a creamy soup.
Ingredients
Flour (for making dough)
150g
Cleaned shrimp meat (50g diced for filling, 100g sliced)
150g
Soaked sea cucumber (50g diced for filling, 100g sliced)
150g
Winter bamboo shoots (finely diced)
25g
Dried shiitake mushrooms (finely diced)
10g
Ground pork
50g
Milk broth (for pouring as soup base)
1750g
Fine salt
to taste
Cooking wine
20g
Soy sauce
15g
Sesame oil
15g
Minced scallion and ginger
5g
Pea shoots (for garnish)
a pinch
Instructions
1
Prepare the filling
Rinse 50g of soaked sea cucumber and 50g of shrimp meat, then finely chop them together with the winter bamboo shoots and dried shiitake mushrooms. Place the mixture in a bowl along with the ground pork, add fine salt, cooking wine, soy sauce, and minced scallion and ginger. Stir until thoroughly combined to form the dumpling filling.
2
Make the dough and wrap the dumplings
Add 60g of water to the flour and mix and knead until smooth. Let the dough rest for 10 minutes, then pinch off 60 small dough pieces. Roll each piece into a round wrapper, spoon in some filling, and shape into imperial-style dumplings.
3
Boil the dumplings
Fill a pot with water and bring it to a boil over high heat. Add the dumplings and cook until done, then remove and place them into a soup bowl.
4
Add the broth and finish the dish
Slice the remaining 100g of sea cucumber and 100g of shrimp meat into angled pieces, rinse them, and blanch until cooked through. Wash the pea shoots. Place these three ingredients into the soup bowl. In a separate pot, bring the milk broth to a boil, adjust the seasoning to taste, then pour it over the ingredients in the bowl to finish the dish.
