Soup-Filled Steamed Dumplings

Name: Soup-Filled Steamed Dumplings
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Cuisine: Chinese
Ingredients: 250 g Fine white flour; 70 g Glutinous rice flour; 70 g Starch; 500 g Lean pork shoulder meat (minced); 500 g Soup aspic (crushed and mixed into the meat); 50 g Cooked lard; 10 g Sesame oil; 8 g Sugar; 8 g Soy sauce; 8 g Salt; 10 g MSG (monosodium glutamate); 100 g Scallion and ginger juice

A traditional Hunan dim sum featuring thin, soft wrappers filled with tender, flavorful filling and rich soup.

1h 20m

Easy

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Ingredients

Fine white flour 250 g

Glutinous rice flour 70 g

Starch 70 g

Lean pork shoulder meat (minced) 500 g

Soup aspic (crushed and mixed into the meat) 500 g

Cooked lard 50 g

Sesame oil 10 g

Sugar 8 g

Soy sauce 8 g

Salt 8 g

MSG (monosodium glutamate) 10 g

Scallion and ginger juice 100 g

Instructions

Make the filling

Mince the pork. Place half of it in a pot, add the soup aspic, salt, MSG, soy sauce, and sugar, and stir to combine. Then pour in the scallion and ginger juice, mix until sticky, and fold in the cooked lard and sesame oil. Crush the remaining soup aspic, blend it into the meat, and the filling is ready.

Make the dumpling wrappers

Combine the fine white flour, starch, glutinous rice flour, and sugar and mix well. Make a well in the center and first add 90% hot water, stirring into snowflake-like flakes. Once slightly cooled, add cold water and knead into a smooth dough. Roll into a long rope, pinch off 40 portions, and roll each into a thin round wrapper with a rolling pin.

Wrap and steam

Hold a wrapper, place a portion of filling in the center, and pleat it into the shape of a steamed dumpling. Arrange in a steamer basket, cover tightly, and steam over a strong flame with plenty of steam until fully cooked. Serve hot.