Homemade soup dumplings can be a reality with the right technique. This pan fried version has a fluffy bao exterior to contain the rich unctuous gelatin that melts during the cooking process. The first bite releases a gush of hot soup (pro tip – tip the broth into a spoon and slurp it up!) and a perfect mouthful of bao, filling, and broth.
Difficulty
Beginner
Ingredients
- Soup Ingredients:
- 100g (1 small) Onion, Peeled, Stem Removed, and Halved
- 1000g (1 quart) Chicken Stock
- 50g (about 5) Scallion Whites/Scraps
- 20g (3 cloves) Garlic, Crushed
- 50g (1 thumb) Ginger, Sliced
- 25g (1, 3in piece) Lemongrass, Crushed
- 60g (2 oz) Mirin
- 30g (1 oz) Tamari
- 30g (2 tbsp) White Miso Paste
- 30g (2 tbsp) Beef Gelatin
- Dough Ingredients:
- 750g (6 cup) All Purpose Flour
- 150g (1 cup + 2 tsp) Cornstarch
- 12g (¾ tsp) Instaferm Gold
- 15g (1 Tbsp) Sugar
- 500g (1 Pint) Water, Warm (100°F)
- 45g (3 Tbsp) Neutral Flavored Oil
- Filling Ingredients:
- 120g (1 cup) Napa Cabbage, Thin Sliced
- 1000g (2.21 lbs) Pork Belly or Pork Shoulder cut into 1 inch cubes
- 2g (1 tsp) Sodium Tripolyphosphate
- 7g (1 tbsp) Toasted Sesame Seeds
- 45g (3 tbsp) Soy Sauce
- 30g (2 tbsp) Shaoxing Wine
- 25g (1 ½ tsp) Ginger
- 5g (2 tsp) White Pepper
- 100g (¾ cup) Scallions, Thinly Sliced
Equipment
- 250 Micron Superbag
- Stand Mixer Equipped With a Dough Hook
- Food Processor
Timing
Active Time: 35 Minutes
Total Time: 4 Hours
Yield
25 Buns
-
Prepare Broth Aromatics
Bloom the beef gelatin in the chicken stock until ready to use.In a small stock pot over high heat, pour the oil and wait until it begins to shimmer. About 1 minute.Place the onions flat side down in the oil and lower the heat to medium high. Allow them to blacken. About 5-7 minutes. This is known as oignon brûlée a french term for burned onion. It is used to add color and richness to soups, stocks, and sauces.Add the scallions, ginger, lemongrass, and garlic. Saute for 3 minutes.
-
Deglaze and Simmer, Chill
Deglaze with mirin and tamari. Cook for at least 2 minutes.Lower the heat to medium and add the stock and gelatin. The gelatin in the recipe is crucial to achieving that rich texture you get from a 24 hour ramen broth. Without the gelatin we will not be able to cut the broth into cubes necessary for them to be added to the dumpling.Bring the broth to a simmer and allow it to cook for 1 hour. The broth should look creamy and be reduced by half.Remove the broth from the heat and whisk in the miso paste. Strain through a super bag into a bowl. Refrigerate for 3-4 hours or until fully gelled. Remove from the bowl and dice the gel into half inch dice.
-
Create Dough
In the bowl of a stand mixer add the all purpose flour, cornstarch, Instaferm Gold, and sugar.Begin mixing on low speed and incorporate the water and neutral flavored oil.Mix the dough on low speed for 15 minutes or until it forms a smooth dough. This is a stiff dough and it will look too dry at first. If you mixer seems to be struggling, remove the dough and knead by hand. If you prefer to not knead by hand, place it in a large bowl and allow it to sit overnight to hydrate and develop gluten.Remove from the mixer and place it into a bowl. Cover the dough with damp paper towels and allow it to proof at room temperature for one hour.
-
Prepare Filling
Sprinkle the Napa cabbage with a pinch of salt and allow it to wilt for 10 minutes. This will wilt the cabbage and remove excess moisture. Strain off any water that is drawn out of the cabbage after 10 minutes.In the bowl of a food processor place the pork belly or pork shoulder and the sodium tripolyphosphate.Process this for 15-20 seconds before adding the soy sauce, shaoxing wine, toasted sesame seeds, ginger, and white pepper.Process this mixture for 10 seconds more before adding the wilted cabbage and scallions. Mix for 10 more seconds before removing from the food processor.
Mix in the diced jelled soup in a large bowl with a spatula. This will not fully mix in and that is fine as long as they are loosely mixed.
-
Roll and Fill Dumplings
Cut the dough into 1 ounce pieces. Roll each piece of dough out into a 4 inch disc. Make sure this is no thicker than ¼ inch or the dough may not fully cook when steamed.Place about 1 ½ ounces of filling in the center of the dough. Be sure to get an even amount of filling and gelled soup cubes.Roll the dough into the dumpling shape of your liking. You can follow more complex methods that you find around the web or you can simply bundle the filling up in the dough and pinch the top closed. Either way these will be delicious.Once they are rolled and finished you can cover the dumplings in damp paper towels until ready to cook.
At this point these can be cooked immediately or frozen for up to a month.
-
Cook Dumplings
In a large heavy bottom sauté pan heat 2 ounces of neutral flavored oil over medium high heat.Place the dumplings in the pan with about half an inch of space in between them. Allow them to sear on the bottom until golden brown and crispy.Reduce the heat to low and add a tablespoon of water to the pan. Cover the pan and allow them to steam for 10 minutes or until you reach an internal temperature of 155°F. Remove the lid and allow any excess moisture evaporate to ensure the bottoms are crispy. Removed from the pan and serve crispy side up so they don’t get soggy.Serve immediately with your favorite dipping sauce.
Based on 1 Review(s)
1 Comment.
Yum