How to Make Soup Dumplings

This recipe is best tackled over a long weekend or with a group of people.
  1. First, you'll need to stock your pantry with the goods. I've also provided a list of equipment you'll need on hand.
  2. DOUGH
  3. 3 cups of all purpose flour, plus more for dusting work space and hands, 3/4 cup of hot water, 1/4 cup of cold water, 1 tablespoon of vegetable oil, 1 tablespoon or kosher or sea salt
  4. Boil water. Allow the water to rest before pouring it into the mixing bowl. No one wants to get hurt.
  5. Stir flour with hot water until the dough begins to form. The best tool for this is a pair of chopsticks. Stir vigorously. Add cold water and oil. Mix until a ball forms.
  6. Dust your work station and hands.
  7. Transfer the dough onto work station and knead for 10-12 minutes until the dough is smooth and bounces back.
  8. Place dough back into mixing bowl, cover with plastic wrap to prevent drying, and allow it to rest at room temperature.
    In order to make the soup for the dumpling we need to prepare the stock and solidify it with gelatin. It's black magic! You can call yourself an alchemist.
    In large stock pot, boil 4 cups of water. Add One 3 lb. whole chicken quartered, 1 cup of pork belly skin chopped, 1 pig foot, 1 knob of ginger chopped, 1 scallion sliced in half, 2 carrots (halved), 3 tablespoons of Shaoxing wine, 2 dried shiitake mushrooms. Boil broth for 2 hours. This process can also be done with a vegetarian stock.
  11. Mushroom tip: Soak shiitake mushrooms in boiling water before using (15-20 minutes). Rinse and squeeze out extra water before chopping.
  12. 1 tablespoon of Agar powder or plain gelatin
    This ingredient is the black magic for creating the soup for your dumpling! Note: don't add it to your broth.
  13. Ladle out 2 cups of broth into a sauce pan. Reserve the rest of the broth for another recipe. Add 1 tablespoon of unflavored gelatin and whisk until the powder is dissolved. Take off heat and pour the broth into your 9x13 pan. Allow it to set on the counter before placing it into the fridge. It takes about 1.5-2 hours for the gelatin to set.
    Translucent magic!
    1 lb. of ground pork, a splash (3 tsp) Xiaoxing wine, 3 dried pieces shitake mushrooms, 3 teaspoons of finely chopped ginger, 2 chopped scallions, 2 tsp of sugar, 1 tsp of chicken powder, 1/4 tsp of toasted sesame oil, 2 tsp of salt, and 1/4 tsp of pepper.
    Slice the gelatin into tiny squares and the pan and add 1 1/2 cups to the filling. You'll add the other squares for when you assemble the dumplings.
  16. Mix ingredients together and refrigerate until ready to use.
  18. Divide your dough into four equal pieces. Roll your dough into 1 inch ropes. Use a bench scraper or knife to cut them into small ping pong ball sized pieces.
  19. Lightly dust a baking sheet with flour for your dumplings.
  20. Roll each piece into 1/4 in diameter.
  21. Add 1 tablespoon of filling, 2-3 soup gelatin squares, and pinch around to pleat. I kind of eye balled this. Tip: Dust your hands with flour whenever they get sticky. Repeat!
  23. 1 head of Napa cabbage
  24. Separate the head of Napa cabbage into steamer. Allow the cabbage to steam over boiling for 2-3 minutes before placing your dumplings.
  25. Steam your dumplings for 13-14 minutes.
  26. Serve them hot! Enjoy!
  28. Chopsticks
    To mix the dough and to eat the dumplings.
  29. 1 small mixing bowl, 1 Medium mixing bowl
    Filling and dough.
  30. Stock pot
  31. 9 x 13 pan
    To chill your soup!
  32. Cutting board
    One for chopping your veggies and one for rolling your dough.
  33. Small rolling pin
    I found this in the cookware aisle in Chinatown for less than $2.
  34. Liquid and dry measuring cups
  35. Measuring spoons
  36. Baking sheet
    A place to set your dumplings.
  37. Small spoon
    To scoop out your filling.
  38. Bench scraper
    Dough slicing.
  39. Bamboo/metal steamers
    To steam your dumplings!
  40. Chinese soup spoons
    To eat!
  42. Soy sauce/Vinegar Dip
    Half a cup of black vinegar and 3 tablespoons of soy sauce with freshly chopped ginger
  43. Hot Chili Oil
  44. Hoisin sauce
  45. Sriracha