adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Shanghai soup dumplings
0 Likes
Prep Time:
165 minutes
Cook Time:
30 minutes
Total Time:
195 minutes
Delicious and easy Asian pork dumplings - perfect as a starter!
Ingredients:
  • 255.00 gm chicken style liquid stock
  • 6.00 gm powdered gelatine
  • 30 gow gee wrappers
  • Soy sauce, to serve
  • Sambal oelek, to serve
  • Black vinegar, to serve
  • 200g pork mince
  • 1 green onion, finely chopped
  • 1cm piece fresh ginger, finely grated
  • 1 garlic clove, crushed
  • 15.90 gm soy sauce
  • 1 tsp sesame oil
Instructions:
  • In a small saucepan, bring the stock to a boil over high heat, then remove from heat. Sprinkle gelatine over the hot stock and whisk until dissolved. Pour the mixture into an 18cm x 28cm slice pan and refrigerate for 2 hours until set.
  • Prepare the pork filling by combining mince, onion, ginger, garlic, soy sauce, and sesame oil in a medium bowl. Use your hands to mix thoroughly.
  • Lay out gow gee wrappers in a single layer on a flat surface. Cut 30 rounds from the stock using a 3cm round cutter. Gently lift the rounds and place them in the center of each wrapper. Add 1 teaspoon of mince mixture on top. Fold the edges up around the filling, pleating and twisting to form a spiral, then pinch at the top to seal. Transfer to a tray as indicated in the note.
  • Prepare the large bamboo steamer by lining the base with baking paper and placing it over a wok or large saucepan of boiling water. Steam half of the dumplings for 12 to 14 minutes until tender and fully cooked. Transfer to a plate and keep warm. Repeat with the remaining dumplings. Serve hot with soy sauce, sambal, and black vinegar.

Similar Recipes