I’ve been thinking about trying to make soup dumplings since I found out the secret (gelatin, that’s the secret). Yesterday I made my first attempt, with store bought wrappers. They sucked out all the liquid. Today I made the second attempt, with home made wrappers and it went much better. I still don’t have a proper steamer, so half of them got pierced and leaked, but once I get a bamboo steamer, I’m sure they will be perfect.
Wrappers: 180g of all purpose flour, mixed well with 60g of hot water, then 35g of tap water. Rest for 10m, knead until smooth and not sticky, rest for 60m. Roll into a long cylinder and cut in even pieces. Flatten each piece into a roundish-squarish shape. I made them the size of my dumping maker.
Filling: 250g chopped mushrooms, 1 big spring onion, 200g chopped and drained firm tofu, half a shredded carrot, 2 chopped garlic cloves, sauteed in a bit of oil, added 2 Tbsp of soy sauce, 1 Tbsp mushroom sauce, salt, pepper, onion powder.
Gelatin: 250ml of mushroom broth, mixed with 2 pinches of agar-agar powder, rested in the fridge for a few hours or overnight.
Final assembly: After the filling is completely cold, mix with the gelatin really well. Add an appropriate amount to a wrapper. I used the bao mold to form the final soup dumplings. I also cut the peaks, because they would have cooked slower.
Cooking: Place the dumplings in a steaming basket and steam for 10-11 min. Do not overcrowd them like I did!
Served them with a sort of coleslaw.
Agile-Emphasis-8987
Those look awesome! Definitely a labor of love. I’ve tried making dumplings twice. Now I just buy them at the Asian store.
Trombonemania77
Look delicious
Prize_Text_6944
Amazing, was this easy to make?
Lovetoseeit85
They’re creepy looking….
ttrockwood
I’m so impressed!!
The steamer you have here is fine just maybe use some parchment paper too
6 Comments
I’ve been thinking about trying to make soup dumplings since I found out the secret (gelatin, that’s the secret). Yesterday I made my first attempt, with store bought wrappers. They sucked out all the liquid. Today I made the second attempt, with home made wrappers and it went much better. I still don’t have a proper steamer, so half of them got pierced and leaked, but once I get a bamboo steamer, I’m sure they will be perfect.
Wrappers: 180g of all purpose flour, mixed well with 60g of hot water, then 35g of tap water. Rest for 10m, knead until smooth and not sticky, rest for 60m. Roll into a long cylinder and cut in even pieces. Flatten each piece into a roundish-squarish shape. I made them the size of my dumping maker.
Filling: 250g chopped mushrooms, 1 big spring onion, 200g chopped and drained firm tofu, half a shredded carrot, 2 chopped garlic cloves, sauteed in a bit of oil, added 2 Tbsp of soy sauce, 1 Tbsp mushroom sauce, salt, pepper, onion powder.
Gelatin: 250ml of mushroom broth, mixed with 2 pinches of agar-agar powder, rested in the fridge for a few hours or overnight.
Final assembly:
After the filling is completely cold, mix with the gelatin really well. Add an appropriate amount to a wrapper. I used the bao mold to form the final soup dumplings. I also cut the peaks, because they would have cooked slower.
Cooking:
Place the dumplings in a steaming basket and steam for 10-11 min. Do not overcrowd them like I did!
Served them with a sort of coleslaw.
Those look awesome! Definitely a labor of love. I’ve tried making dumplings twice. Now I just buy them at the Asian store.
Look delicious
Amazing, was this easy to make?
They’re creepy looking….
I’m so impressed!!
The steamer you have here is fine just maybe use some parchment paper too