We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Crab and Pork Soup Dumplings
When it comes to soup dumplings, unsurprisingly, it's mostly about the quality of the soup, which is why we make our crab and pork broth from scratch. It may seem like a lot of work, but the results are completely worth it.
Of course, the quality of the dumpling skin also matters, which is why we provide a dough recipe here in this home-adapted version of our restaurant recipe. It's worlds apart from store-bought wrappers, but if making stock from scratch already seems like more than enough work for a day, then by all means use store-bought wrappers.
Click here to see Have Some Dim Sum at Home.
For the crab and pork broth
- 2 Pounds pork bones
- 1/4 Cup vegetable oil
- 1 carrot, peeled and chopped
- 3 stalks celery, chopped
- 1 onion, chopped
- 4 cloves garlic
- 1 Thai chile pepper
- One 1-inch piece ginger
- 1 Cup Shaoxing wine or sherry
- 1/4 Cup XO sauce
- 1/2 Cup rice vinegar
- 12 blue crabs
For the dumpling dough
- 1 Pound bread flour
- 1 Cup hot water
- 3 Teaspoons heavy cream
- Pinch of salt
For the crab and pork filling
- 1 Pound ground pork
- 1/2 Pound king crabmeat
- 2 Tablespoons oyster sauce
- 2 Teaspoons chopped garlic
- 3 Tablespoons cilantro, chopped
- 1 Tablespoon chopped shallots
- 2 Teaspoons chopped ginger
- 1 Tablespoon mushroom soy sauce
For the dumplings
- 4 Tablespoons rice vinegar
- 6 Tablespoons light soy sauce
- 1 Tablespoon mirin
- One 1-inch piece ginger, julienned
- 1 Thai chile pepper, sliced thinly
Calories Per Serving1347
Folate equivalent (total)432µg100%
Homemade Soup Dumplings (Xiao Long Bao)
An easier Xiao Long Bao recipe that teaches you how to use commonly found ingredients to create restaurant-quality soup dumplings in your own kitchen.
What are soup dumplings (Xiao Long Bao)
Xiao Long Bao (小笼包), or soup dumplings, are a type of steamed dumpling from Shanghai cuisine (Jiangsu province for the greater region). In China, you will find there are many versions of soup dumplings that come in different flavors and sizes, but the most popular one is Xiao Long Bao. It features a paper thin wrapper filled with a very mild pork filling and a pocket of fragrant soup, served with a gingery vinegar dipping sauce.
Xiao Long Bao is a type of dim sum that is traditionally enjoyed as a snack or during a meal as an appetizer or even a main dish. It’s certainly a complicated dish to make at home. But it’s such a great way to impress your guests if you’re hosting a dinner party.
How to put soup into the dumplings
To put soup into the dumplings, you will need to make aspic, or congealed meat broth. As you might have noticed, if you make chicken broth or pork broth at home, the soup will congeal into a gelatinous texture once chilled. Xiao Long Bao uses the same technique, only it makes the gelatin even thicker, so it forms a jelly-like texture that you can cut into small pieces that stay solid while you work them into dumplings. What you do is wrap the jelly into the dumpling along with the rest of the filling ingredients. Once cooked, the gelatin will melt down and become the soupy part of the filling.
Traditionally, the meat gelatin is made with pork skin and/or trotters. Like making a pork broth, you simmer these ingredients for hours on the stove top, and then reduce the broth. The gelatin from the bones, skin and marrow will create a very rich tasting broth that will congeal once cooled.
However, since pork skin and trotters might not be found in a regular grocery store in the US, we looked for a different approach.
Although I really love the scrumptious taste of soup dumplings, sometimes the filling can be quite heavy and greasy. That’s why I decided to look into creating a chicken broth to fill the dumplings instead of the traditional pork soup.
A while ago I talked about how to make chicken broth from leftover bones. This recipe uses a similar approach – using chicken backs and necks. And instead of braising, we developed an oven roasting method that helps you to get a very concentrated broth in less time.
The advantages of this method are:
- You can easily find the ingredients and they are very cheap to get.
- The method requires less cooking time.
- The result is more consistent, taking the guesswork out of how much you should reduce the broth.
- Because of the oven roasting method, you will get a super rich tasting soup just like you would with the pork version.
Place pork skin in a small stockpot or large saucepan and add cold water to cover. Bring to a boil drain and rinse with cold water. Slice skin lengthwise into 1"-wide strips, trimming any fat, then slice strips crosswise into about ¼"-wide pieces. Return skin to same stockpot and add bones, foot, scallions, ginger, wine, and 8 cups cold water. Bring to a boil, skim surface of any foam, and reduce heat. Simmer, skimming often, until liquid is almost opaque and reduced to 2 cups, 60−75 minutes.
Strain liquid into a 13x9" baking dish discard solids. Season with salt and chill until set, at least 2 hours and up to 3 days. If making ahead, cover soup with plastic wrap once jelled.
Mix ground pork, scallions, garlic, soy sauce, salt, wine, sugar, oil, ginger, and pepper with chopsticks in a medium bowl, stirring in one direction until it all comes together and a light film forms on the sides of bowl, about 20 seconds.
Cut a fine crosshatch pattern in jelled soup to create very small pieces (about ⅛" squares). Scrape into bowl with filling and mix to combine. Cover and chill until ready to use.
Place 3 cups flour in a medium bowl. Slowly drizzle in 1 cup very hot tap water, mixing constantly with chopsticks or a fork, until dough starts to hold together in shaggy pieces. Cover bowl with plastic wrap and let rest 15 minutes (this allows flour to hydrate).
Add oil and mix until dough comes together and forms a shaggy ball. Transfer to a lightly floured surface and knead, adding more flour as needed to prevent sticking, until dough is very soft, smooth, supple, and just a little bit tacky, about 10 minutes. Dust dough lightly with flour and wrap in plastic. Let rest 1 hour.
Mix scallions, ginger, vinegar, and soy sauce in a small bowl set aside.
Place several large cabbage leaves in steamer, leaving about a 1" border around the sides for steam to travel through. Lightly coat cabbage with nonstick spray (a dumpling that sticks is a dumpling that tears) and set steamer next to work station.
Divide dough into 4 equal pieces. Working with 1 piece at a time and keeping other pieces covered with plastic wrap, roll out dough with your palms to make 12"-long ropes.
Cut each rope into twelve 1"-pieces with bench scraper. Using a ruler as a guide means all your pieces will be the same size, resulting in uniform dumplings. You’ll look like a pro!
Working with 1 piece of dough at a time and keeping other pieces covered in plastic wrap (it’s important to keep the dough covered while you work because it dries out very easily), press your thumb into cut side of dough to flatten.
Dust very lightly with flour and use dowel to roll out into thin rounds, about 4" in diameter—work from the center moving outward, applying slightly more pressure as you reach the edges to make them a little thinner. Cover with plastic.
Lay a wrapper across the upper part of your palm and bottom half of the fingers of your nondominant hand. Spoon 1 Tbsp. filling into wrapper, making sure to get some pieces of jelled soup.
Lightly spread out filling with the back of the spoon, leaving at least a ½" border. Spoon a couple more pieces of jelled soup into center of filling. Slightly cup your palm around dumpling and gently grasp edge of wrapper between your thumb and index finger. Position your other thumb and index finger ½" away in the same fashion.
Using fingertips on one hand, gently pull and stretch wrapper outward before bringing it in to meet opposite fingers. Carefully fold stretched area in on itself, creating a pleat. Pinch to seal.
Rotating dumpling as you work, repeat process to create a series of 18 pleats, leaving a small hole in the center. You’ll probably get only 10 or 12 pleats the first few times you do this as your skill increases, so will your folds.
Cradle dumpling in your palm, gently rotating it and working filling upward so dumpling is shaped like a fig. This step elongates the dumpling, eliminating air between wrapper and filling.
Pinch edges together and gently twist to seal. Place dumpling in prepared steamer and cover with plastic wrap.
Repeat with remaining wrappers and filling. Work relatively quickly to keep edges of wrappers from drying out while you work.
Remove plastic wrap. Place steamer over a large skillet of rapidly boiling water, making sure water doesn’t touch steamer, and cover. Steam dumplings 8 minutes (10 if frozen). Serve directly from steamer with reserved dipping sauce alongside.
Do Ahead: Make and freeze dumplings 1 month ahead. Place on parchment-lined baking sheets that have been coated with nonstick spray. Cover with plastic wrap lightly coated with nonstick spray and freeze solid. Transfer to resealable plastic freezer bags. Steam directly from freezer.
How would you rate Pork Soup Dumplings?
Also from the reply all scandal episode about this test Kitchen, worth listening to.
Lol I *also* came here after learning about the Reply All scandal
i hope these racist editors have a very bad bad bad bad day
Burn this racist establishment to the ground.
Bon appetite. More like bad appetite. That's what this recipe is. Racism served piping hot with a side of icy old sexism. Yuck.
On top of not assigning this piece to Sue Li when Sue pitched it. it just seems like weird/bad editorial practice to then go seek out a free source of expertise & technique from a friend of the magazine (and not credit that person until later, when under scrutiny. ) when you have a Taiwanese-born cook on contract who wanted to contribute to this
Agreed with the other two reviews from February 2021 (Listen to Reply-All). Why are we featuring this recipe from a white cook, when Sue Li, a Taiwanese-American cook tried to publish this not long beforehand? The byline was edited years later to halfheartedly give credit to Pamela Lau. Disappointing. I want the recipe from Sue Li please.
This should've been Sue Li's article.
This recipe really tested my patience - it is not for the faint of heart! Here is what I will say - the soup, the filling, and the dough are all really great recipe components (as per usual with Claire!), but the assembly instructions are seriously lacking and deserve to be revisited and updated. The instruction to roll them out to a 4" diameter is seriously misleading, and I don't think that's the most important detail. it's more important that the dough is thin but not so thin that your filling bursts through, which happened to me a LOT. Since the dough is really pliable, it's easy to stretch the edges during the pleating process, so I eventually started rolling out smaller circles and that seemed to work better. It sucks to put in days of work, between sourcing ingredients and making/jelling the soup, only to have half of your batch be trash. Luckily, I watched a few videos of the chefs at Din Tai Fung folding soup dumplings which helped me salvage what was left of my batch. Please update the recipe to reflect desired thickness of the wrapper instead of the desired diameter - I think that would be much more helpful!
Hey yall! For freezing these for later should I steam them once first to cook the meat through and THEN freeze? Or can they go straight to the freezer?
I've made dumplings in the past, this is my first time making soup dumplings and followed the recipe to a T (H Mart had the Pig's skin, bone, and feet), I did use a pasta maker and cookie cutter to make the dough uniform and thin. The recipe was really easy to follow and each stage worked as intended, really demystified the process, especially with the step-by-step instructions. Three stars as the end taste was a bit bland and the texture was off. Did some research and found many people emulsify the meat (like when making sausages) and add ginger-infused water to the pork mix. This helped with the flavour and texture greatly. I may double the ginger in the pigs foot mix next time and cook low and slower to unlock more flavour. Overall I'll reuse a lot of the elements of this but also blend with other recipe ideas. Thanks for providing such clear instruction.
This is a fun recipe, and the only reason why I rated it four stars is because it does take practice to really understand how to roll the dough thinly and also form the pleats on the dumplings. I used a four inch round of damp paper towel to practice. The result though is delicious and 100% worth it. I made the full recipe, pig feet and all, which was rather hard to source in my suburban Boston area so stock and plain gelatin is what I'll try the next time. Also will add the gelatin soup cubes separately rather than mixing them into the filling to ensure equal ratios for all dumplings. This was our New Year's Eve dinner and it was a total success.
Super delicious recipe! Took the short cut and set chicken stock with gelatin, but these are definitely worth the time and effort.
- To make pork dumplings, place pork, chestnuts, onions, sauce and sugar in a food processor. Season with salt and pepper. Process until combined.
- Place a wonton wrapper on a clean surface. Spoon 2 teaspoons mixture in the centre of wrapper. Brush edges with water. Fold up sides to form a pouch. Pinch to enclose. Place on a plate. Repeat with remaining pork mixture, water and wrappers.
Place stock, water, ginger, chilli and sauce in a large saucepan. Bring to boil. Add dumplings. Return to boil. Gently simmer over medium to low for about 5 minutes, or until wontons are cooked. Stir in onions and coriander leaves.
In a mixing bowl combine pork, crab, onion, water chestnuts, soy sauce, salt and pepper, mixing well. Stir in cream cheese, mix well and set aside.
Cut won ton wrappers into 4-inch circles with a cookie cutter (Keep won ton wrappers covered with a dry cloth when not working with wrappers). Spoon about 1 tablespoon filling in center of one round. Fold wrapper in half across filling, then moisten and pinch edges to seal. Set pinched edge upright and press gently to flatten bottom.
Transfer to a baking sheet and cover with a dry cloth. Repeat with remaining rounds and filling.
In a large skillet, heat 2 tablespoons of the oil. Carefully place half the dumplings in skillet (do not let dumplings touch). Cook over medium heat 1 minute or until bottoms are browned. Carefully add 1/2 cup water to skillet.
Reduce heat, cover and simmer for 10 minutes. Uncover and cook 3 to 5 minutes or until water evaporates (Add more oil, if necessary). Cook uncovered 1 minute.
Transfer dumplings to a baking sheet. Place in a 250 degrees F oven to keep warm. Repeat procedure with remaining dumplings, oil and water.
DIY Dim Sum: How to Make Authentic Soup Dumplings at Home
Soup dumplings fall in the category of "delicious things we love to order when we're out, but would never even dream of making at home." Until now, that is. This dim sum staple may seem complicated, but it's really just made from three separate components: the dough, the filling, and the soup. Where things get tricky is in the process of sealing the dumpling with a series of intricate folds. Don't worry: We've got step-by-step video instructions and a tutorial on how to do it. Get the recipe here, see step-by-step photos here, then check out the video below and read on for more DIY dumpling tips from Bon Appétit associate food editor Claire Saffitz.
On the surface level, the filling may look like just ground pork, salt, sugar, and aromatics (like ginger, white pepper, and garlic), but the technique is all in how you mix it together. Using chopsticks will give you greater control over the process, ensuring that you don't overmix it. Another trick for knowing when to stop mixing is to keep a close eye on the side of the bowl. As soon as the filling leaves behind a thin film on the side, it's mixed enough. Going too far will cause the filling to be tough.
It's an age-old mystery: How does that steaming-hot soup get into the dumplings? It's actually a super gelatinous stock that's been cooled and cut into cubes. The cubes fit easily into the dough, along with the ground pork, and liquify into soup once they're steamed. So how do you get soup so gelatinous that it's solid at room temperature? By making a stock with the most gelatinous ingredients. We're partial to pigs' feet, pork bones, and pork skin. Not only are they traditional, but also they contain lots of collagen that melts into the stock, making it thick and viscous. Add in some aromatics, like ginger and scallion, simmer for an hour, then pour into a wide casserole dish and let it cool in the fridge until set.
To portion the soup, slice it into tiny cubes with a knife ("It's basically meat Jell-O at this point," explains Saffitz). Add them right into the filling, then mix until they're evenly distributed. Set aside some extra cubes so you can add supplement each dumpling if need be.
The dough is made with basic all-purpose flour and hot water. Using hot, but not boiling, water helps to develop the gluten in the dough, which makes for stretchy, chewy dumplings. Mix until just combined (it will look a little craggy and shaggy), then let it rest for ten minutes. Afterwards, add a little vegetable oil to help lubricate it, and knead until very elastic. Wrap it in plastic so it doesn't dry out, and let it rest for an hour. The prolonged resting period also helps develop the gluten.
To roll out the wrappers, you'll need three tools: a wooden dowel, a ruler, and a bench scraper (also known as a pastry scraper). Divide the dough into four equal-sized pieces, and work with one at a time, keeping the other three wrapped. Roll out dough into a 12-inch tube, then use your ruler to divide it into 12 1" pieces. Press your thumb into the cut-side of each piece to flatten it and help the dough roll out more evenly. Flatten it further with your fingers, then use the dowel to roll it out to 4" in diameter. The key here is to keep your work surface lightly floured (too much will dry out the dough), and apply slightly more pressure on the outer edges than the center of the circle. Keep the rest of the portioned dumplings covered in more plastic to avoid drying them out.
Add a tablespoon of the mixed filling to the center of the rolled wrapper, and use the back of the spoon to flatten it toward the edges of the wrapper. Make sure that the filling contains a few of the gelatinous cubes or else your dumplings will be missing the soup component. To seal them, tug up gently on one side of the wrapper and fold it over itself to create a pleat. Repeat 18 times (for luck!) as you rotate the dough around completely in your hand. (Didn't quite make 18? No sweat. Eleven or 12 folds will do just fine.) Before you seal the top, be sure to leave a little air pocket so the filling has room to steam. Pinch tightly when you close the dough together, or it will open as it cooks.
The trick here is all in the steamer basket. Prepare it by layering the bottom with cabbage leaves treated with a light sheen of nonstick cooking spray. Add the dumplings, cover, and set over a skillet of boiling water for 8 minutes. To eat, use chopsticks to transfer your dumpling to a soup spoon and dip it in a simple sauce made from black vinegar, soy sauce, ginger, and scallions. Carefully nibble a bite out of the side of the dumpling to release the soup—it's hot!—and slurp it up. How to tackle the dumpling itself? Don't be dainty these babies are best taken down in one big bite.
Vietnamese Pork and Crab Noodle Soup Recipe (Bún Riêu)
Tomato/Fried Tofu Mixture
5 large ripe tomatoes (cut into wedges)
2 tablespoons vegetable oil
1 tablespoon minced garlic
1 tablespoon minced shallot
1 cup dried shrimp (soak in warm water for at least 15 minutes then drain/rinse)
1 14-oz can minced prawns or crab in spices
2 tablespoons vegetable oil
1 tablespoon minced garlic
1 tablespoon minced shallot
2 lbs medium rice noodles (cook per package instructions)
1 bunch water spinach stems (split stems into thin strips)
1 small head lettuce or cabbage (julienne into thin strips)
2 limes/lemons (cut into wedges)
5-7 green onions (slice green part thinly)
Assortment of Vietnamese Herbs (Perilla, Sorrel, Vietnamese Coriander, Mint, and Fish Mint)
Chopped Scallions Filling:
- 1 small wood ear mushroom 6 oz. (175 g) ground pork
- 4 oz. (115 g) shelled and deveined raw shrimp, cut into small pieces
- 2 peeled fresh or canned water chestnuts, minced
- 1 tablespoon finely chopped green onion, scallion
- 1 1/2 teaspoons oil
- 1 teaspoon Shaoxing rice wine or sherry
- 1/2 teaspoon sesame oil
- 3/4 teaspoon chicken bouillon powder
- 1/2 teaspoon fish sauce
- 1/2 teaspoon salt
- 3 dashes white pepper
- 1 3/4 cups Homemade Chicken Stock (page 00) or 1 can (14 oz. /400 g / 425 ml) store-bought chicken broth
- 1 cup (250 ml) water
- 3 dashes white pepper
- Salt to taste
- 1 green onion, trimmed and cut into small rounds
- 2 cups all-purpose flour, or more as needed
- ¾ cup warm water
- ½ teaspoon kosher salt
- 2 pounds ground pork
- 8 cloves garlic, minced
- 2 tablespoons grated fresh ginger
- ⅔ cup thinly sliced green onions
- ½ cup thinly sliced chives
- 4 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoons gochugaru (Korean red pepper flakes) (Optional)
- 2 tablespoons soy sauce (Optional)
- 2 teaspoons sesame oil
- ⅓ cup seasoned rice vinegar (Optional)
- 3 tablespoons soy sauce, or to taste (Optional)
- 1 teaspoon gochugaru (Korean red pepper flakes) (Optional)
- 4 cups chicken broth (Optional)
- 1 teaspoon vegetable oil
Combine flour, salt, and water in a bowl. Mix with a wooden spoon until dough comes together in a sticky ball. Sprinkle in more flour and knead by hand, adding more flour as needed, until soft and supple. Wrap in plastic and let rest at room temperature for 1 hour.
Combine ground pork, garlic, ginger, green onions, and chives in bowl. Season with salt, pepper, gochugaru, soy sauce, and sesame oil. Mix together using two forks just until combined. Cover with plastic wrap and refrigerate until ready to use.
Mix vinegar, soy sauce, and gochugaru into the chicken broth and set aside.
Divide dough into 4 pieces. Roll one piece into a rope about the thickness of your thumb. Using a rolling pin, flatten into a long, thin band about 3 inches wide, flouring only as needed. Dust the top with flour and flip over. Dip your fingers in some water and lightly brush the surface until slightly sticky.
Use moistened fingers to line about 1/4 of the pork filling across the dough. Fold dough over the whole length, pressing it down over the meat. Trim off excess dough if desired. Dust a little more flour on top and roll over so seam side is on the bottom. Divide into 16 pieces using the edge of your hand, then a bench scraper to cut. Repeat with remaining dough and filling.
Heat oil in a pan over high heat. Cook dumplings in batches, seam-side up, until golden brown, 1 to 2 minutes per side. Pour in a portion of the broth and bring to a boil. Cover and continue to boil until pork is no longer pink, about 3 minutes. Pour dumplings with broth into serving bowls.
Pho Soup Dumplings
For the stock, place the beef stock, spring onion, ginger, garlic, cinnamon, star anise and cloves in a saucepan over high heat. Bring to the boil. Reduce heat to medium and simmer for 2 0 minutes or until reduced by half. Then s tir in the fish sauce , soy sauce and sugar. Strain the stock into a shallow bowl. Set aside to cool slightly. In the meantime, p lace 1 tablespoon of water in a small bowl. Sprinkle with the gelatine. Set aside for 3 minutes to soak. Use a whisk to stir in the gelatine mixture until dissolved. Place in the fridge for 2 hours or until set.
For the filling, combine the ingredients in a medium bowl. Take the stock jelly out of the fridge and use a knife to roughly ‘cut’ the jelly into cubes. Then scrape the jelly into the pork mixture and stir very well to combine.
To fill the dumplings, place one wrapper in the palm of your hand. Place half a tablespoon of the filling into the centre. F old the wrapper edges together using your fingers to create pleats and twist to seal at the top (refer to the video for tips) . Place on a tray lined with baking paper. Repeat with remaining wrappers and filling.
Line a steamer with baking paper. Use a knife to make small holes in the paper to allow the steam through. S e t the steamer over boiling water and steam for 12- minutes or until cooked through.
Alternatively, if you don’t have a steamer, place batches of dumplings onto a small plate lined with baking paper. Make a foil ‘donut’ and place that into a large pan of simmering water. Rest the plate on top of the foil so that the plate sits above the boiling water. Cover with a lid and steam for 12 minutes.
Serve immediately with hoisin sauce, sambal oelek and basil or coriander leaves.