Soup-Filled Steamed Dumplings
A Hunan-style specialty dumpling featuring a delicate thin wrapper, fresh filling, and a generous amount of savory broth inside.
Ingredients
refined white flour (main ingredient)
250 g
glutinous rice flour (main ingredient)
70 g
starch (main ingredient)
70 g
trimmed pork belly (main ingredient, minced)
500 g
soup jelly (main ingredient)
500 g
rendered lard (seasoning)
50 g
sesame oil (seasoning)
10 g
white sugar (seasoning)
8 g
soy sauce (seasoning)
8 g
salt (seasoning)
8 g
MSG (seasoning)
10 g
scallion and ginger juice (seasoning)
100 g
Instructions
1
Make the Filling
Mince the pork, take half and place it in a pot. Add soup jelly, salt, MSG, soy sauce, and white sugar, then stir to combine. Mix in scallion and ginger juice, stir thoroughly until the filling becomes elastic, then add rendered lard and sesame oil and mix well. Next, crumble the remaining soup jelly, mix it into the meat filling, and the filling is complete.
2
Make the Dumpling Wrappers
Mix refined white flour, starch, glutinous rice flour, and white sugar together until evenly combined. Make a well in the center of the flour mixture, pour in nearly boiling hot water first, and stir until the mixture resembles flaky snow. Let it cool slightly, then add cold water, knead until smooth. Roll the dough into a long cylinder, divide it into 40 small pieces, then roll each piece into a thin round wrapper with a rolling pin.
3
Wrap and Steam the Dumplings
Place a dumpling wrapper in your palm, add a portion of the filling, and pleat the edges to form a steamed dumpling shape. Arrange the dumplings in a steamer basket, cover the lid tightly. Use high heat to generate plenty of steam, steam until fully cooked, then remove and serve.
