Shanghai Soup Dumplings (Continued)
Wrapping and steaming steps for the dumplings, along with preparation of the accompanying black vinegar dipping sauce.
Ingredients
fresh ginger (peeled, cut into thin shreds)
2-inch piece
Chinese black vinegar
½ cup
soy sauce
¼ cup
sesame oil
1 teaspoon
Instructions
1
Knead and portion dough
Knead the dough on a floured surface until smooth (about 5 minutes). Divide into 4 equal portions, knead each for 30 seconds. Roll each into a 10-inch long, 3/4-inch thick rope. Take one rope and pinch off 10 walnut-sized pieces, set aside to prevent sticking.
2
Roll dumpling skins
Roll each piece into a ball and flatten. Use a rolling pin from the edges toward the center, rotating the dough counterclockwise with your left hand, until about 3 inches in diameter. The center should be thicker than the edges. Dust with flour to prevent sticking, cover with a damp cloth to keep moist.
3
Fill and pleat dumplings
Place the wrapper in your left hand, scoop in 2 teaspoons of filling. Gather the edges to form a loose pouch, use your right hand to pinch and pleat the edges while rotating the dumpling with your left hand. Twist the top tightly leaving a small hole to vent steam, shaped like a garlic bulb.
4
Prepare steamer
Place the buns on floured parchment paper. Bring water to a boil, place in steamer. Blanch cabbage leaves for 30 seconds, line the bottom of the steamer, and arrange the buns 1.5 inches apart.
5
Steam dumplings
Once water boils, place in steamer, steam over medium heat for 5-7 minutes, until the skin is no longer sticky/raw and the meat is fully cooked. Turn off heat and wait for steam to dissipate before removing the lid, to prevent burns and water droplets. Serve immediately while hot with dipping sauce.
6
Prepare dipping sauce ginger
Cut the ginger on a flat stable surface, slice into thin long pieces, then cut along the grain into fine shreds.
7
Mix dipping sauce
Combine the ginger shreds, black vinegar, light soy sauce, and sesame oil, let sit for at least 10 minutes to meld flavors.
