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Shanghai Soup Dumplings

Shanghai Soup Dumplings
Shanghai Soup Dumplings might be just the soup you are searching for. This recipe makes 75 servings with 67 calories, 4g of protein, and 3g of fat each. This recipe covers 3% of your daily requirements of vitamins and minerals. It is perfect for Autumn. It is a good option if you're following a dairy free diet. If you have matchstick-size strips ginger, chicken wings, green onions, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

1
Stock your pantry
Ingredients you will need
StockStock
2
Look for the ingredients and supplies featured here at an Asian market or online at adrianascaravan.com: Chinese-style cured smoked ham (or use Smithfield ham), dried shiitake mushrooms, Shaoxing (also spelled Shao Hsing) wine, black vinegar, dumpling wrappers (don't use wonton wrappers; they are too thin), and bamboo steamer sets.
Ingredients you will need
Dried Shiitake MushroomsDried Shiitake Mushrooms
Dumpling WrappersDumpling Wrappers
Wonton WrappersWonton Wrappers
Black VinegarBlack Vinegar
Smoked HamSmoked Ham
WineWine
HamHam
3
Make the soup
Ingredients you will need
SoupSoup
4
Combine 10 cups water and all remaining soup ingredients except gelatin in large pot. Bring to boil, spooning off any foam that rises to surface. Reduce heat and simmer, uncovered, until chicken pieces are very soft and beginning to fall apart, adding more water by cupfuls if necessary to keep chicken submerged, about 2 hours 30 minutes.
Ingredients you will need
Chicken PiecesChicken Pieces
Whole ChickenWhole Chicken
GelatinGelatin
WaterWater
SoupSoup
Equipment you will use
PotPot
5
Strain and chill
6
Strain soup; discard solids. Return broth to same pot. Boil until reduced to 2 cups, about 35 minutes. Season with salt and pepper.
Ingredients you will need
Salt And PepperSalt And Pepper
BrothBroth
SoupSoup
Equipment you will use
PotPot
7
Pour 3 tablespoons water into small bowl; sprinkle gelatin over.
Ingredients you will need
GelatinGelatin
WaterWater
Equipment you will use
BowlBowl
8
Let stand until gelatin softens.
Ingredients you will need
GelatinGelatin
9
Add to hot broth; stir until gelatin is dissolved.
Ingredients you will need
GelatinGelatin
BrothBroth
10
Transfer to 13x9x2-inch glass dish. Cover; refrigerate aspic overnight.
11
Make the sauce
Ingredients you will need
SauceSauce
12
Mix 1 cup black vinegar, 6 tablespoons soy sauce, and 2 tablespoons fresh ginger strips in small bowl. DO AHEAD Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.
Ingredients you will need
Black VinegarBlack Vinegar
Fresh GingerFresh Ginger
Soy SauceSoy Sauce
Equipment you will use
BowlBowl
13
Make the filling
14
Combine all filling ingredients in large bowl and mix with fork just until blended.
Equipment you will use
BowlBowl
15
Cut aspic into 1/3-inch cubes.
16
Add aspic to pork mixture; stir gently with wooden spoon just until incorporated. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.
Ingredients you will need
PorkPork
Equipment you will use
Wooden SpoonWooden Spoon
17
Assemble the dumplings
18
Line 2 rimmed baking sheets with parchment paper.
Equipment you will use
Baking PaperBaking Paper
Baking SheetBaking Sheet
19
Place 1 dumpling wrapper on work surface. Spoon 1 very generous teaspoon filling onto center of wrapper, including at least 2 or 3 aspic cubes.
20
Pleat the wrapper
21
Lightly brush edges of dumpling wrapper with water. Bring 1 corner of wrapper up around filling, then pleat remaining edges of wrapper at regular intervals all around filling until filling is enclosed and wrapper forms bundle-like shape with small opening at top.
Ingredients you will need
WaterWater
22
Twist the top
23
Gather top edges of wrapper together and twist at top to enclose filling.
24
Place on baking sheet. Repeat with remaining wrappers and filling. DO AHEAD Can be refrigerated, covered, for 1 day, or frozen in single layer in covered containers for 2 weeks.
Equipment you will use
Baking SheetBaking Sheet
25
Prepare the steamer
26
Line each layer of bamboo steamer basket with cabbage leaves; place over wok filled with enough water to reach just below bottom of bamboo steamer basket. (Or line metal steamer rack with cabbage leaves and set over water in large pot.)
Ingredients you will need
CabbageCabbage
WaterWater
Equipment you will use
Steamer BasketSteamer Basket
PotPot
WokWok
27
Place dumplings atop cabbage, spacing apart.
Ingredients you will need
CabbageCabbage
28
Steam the dumplings
29
Bring water to boil. Cover; steam until cooked through, adding more water to wok if evaporating too quickly, about 12 minutes for fresh dumplings and 15 minutes for frozen.
Ingredients you will need
WaterWater
Equipment you will use
WokWok
30
Serve dumplings immediately, passing sauce alongside for dipping.
Ingredients you will need
SauceSauce
DifficultyExpert
Ready In45 m.
Servings75
Health Score1
Dairy Free
DietsDairy Free
Dish TypesSoup
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