The Black Teapot

April 14, 2010

Chinese Soup Dumplings

Filed under: Appetizers, Sauces — blackteapot @ 6:19 am
  • 2 pkgs dumpling wrappers, about 75 (NOT wonton wrappers)
  • bamboo steamer


  • 10 cups water
  • 3lbs chicken for stock (wings, necks, back, bones)
  • 1 cup chopped onion
  • 2 inch piece on ginger, thickly sliced
  • 5 dried shiitake mushrooms
  • 4 cloves garlic, crushed
  • 2 tbsp soy sauce
  • 1 tbsp gelatin


  • 6 tbsp soy sauce
  • 3 tbsp rice wine vinegar
  • 1 tbsp hot chili oil
  • 1/2 tsp brown sugar
  • 1 clove minced garlic
  • 1 green onion, minced
  • 1 tsp grated ginger


  • 1lb ground pork
  • 15 uncooked shrimp, chopped
  • 3 green onions, finely chopped
  • 2 cloves garlic, minced
  • 3 whole canned water chestnuts, minced
  • 2 tsp allspice
  • 1/2 tsp black pepper
  • 1 tbsp soy sauce
  • 1 head Napa cabbage

In a large pot, combine water, chicken parts, onion, ginger, onion, shiitake mushrooms, garlic, and soy sauce. Bring to a boil, skimming any foam that comes to the surface off. Boil for 10 minutes, then reduce heat and simmer for about 2 hours. If stock starts to get low, add a little water at a time.

After 2 hours, strain soup. Reserve only the liquid, and return to pot. Continue to boil until stock reduced to about 2 1/2 cups, about 40 minutes. In a small bowl, add 3 tbsp cold water, and add gelatin, stirring until soft. Add to hot stock and stir until dissolved. Transfer into a square, glass baking dish and refrigerate covered overnight.

In a bowl, combine ingredients for sauce. Whisk together soy sauce, rice wine vinegar, hot chili oil, brown sugar, minced garlic, green onion, and ginger. Cover and refrigerate over night. Serve at room temperature, and whisk well.

In a bowl combine pork, shrimp, green onions, garlic, water chestnuts, allspice, pepper, and soy sauce. Stir well. Cut set gelatin into small, 1/4 inch cubes. Stir into pork mixture very gently. Refrigerate for at least an hour.

Working with one wrapper at a time, lightly brush the edges with water. Fill with a heaping teaspoon of filling, making such there are a few gelatin cubes in each. Seal dumplings by folding the tops to look like a small bundle. *See picture below.  Gather corners and twist to seal.

Line bottom of bamboo steamer with a few cabbage leaves. Place over wok filled with about 3 cups of water, or enough to not quite come up to the bottom of bamboo basket. Place some dumplings on top of cabbage leaves, about 5. Cover and steam until cooked, about 12 minutes, adding more water to wok if it stars to get low. Try to not remove lid from steamer while cooking. Serve immediately with dipping sauce.

Dumplings can be frozen for up to two weeks. Cook frozen dumplings for about 15 minutes.


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