CHINESE PORK DUMPLING SOUP
By Simbooker on the 10th September 2015
Dumplings are one of my all time favourite foods. I love Caribbean dumplings, European dumplings, and of course Asian dumplings. Chinese dumplings are the leader of the Asian pack, and they are so versatile.
You can boil, steam, and fry Chinese dumplings. You can have them in soups, or as an appetizer. They can be small, medium sized, or very large. This dish was created out of necessity. I wanted Wanton soup...
I did not want to order from my local Chinese. I wanted to make it myself. I had all the ingredients except the wanton skin/wrappers. I tried and failed to get them at my local supermarket.
The solution was to make the dumpling dough with flour instead. The results did not disappoint. It's quite different from eating wantons, because wantons are much thinner. But it's the same concept, and delicious. The dumplings are puffy, fluffy, gummy and yummy.
CHINESE PORK DUMPLING
SOUP RECIPE
THE INGREDIENTS
10 cups of water or Chicken Stock (approximate), 2 Telma chicken stock cubes, pork bones, or chicken bones, 1 garlic bulb sliced down centre,
1 whole yellow onion peeled sliced down centre, 1 large bunch of spring onions, 4 chunks of ginger, 1/2 tsp sesame oil, 1/2 tsp of rice or red wine vinegar, 1 tsp light soy sauce, salt and pepper to taste
THE DIRECTIONS
1. Bring a large pot of water or chicken stock to a boil. Add the onion, garlic, the bones, stock cubes and boil for 10 minutes.
2. Turn to a low simmer, and add the remaining ingredients. Let this simmer for at least an hour and a half before adding the dumplings.
1. Bring a large pot of water or chicken stock to a boil. Add the onion, garlic, the bones, stock cubes and boil for 10 minutes.
2. Turn to a low simmer, and add the remaining ingredients. Let this simmer for at least an hour and a half before adding the dumplings.
THE DUMPLINGS
3. You will need 1 pack of ground pork. To season with 1 tsp of salt, 1 tsp of black pepper, 3 tbs light soy sauce, 1 bunch of chopped scallion, 2 tbs of dried chives, 1 tsp of rice or red wine vinegar, 1/2 tsp of sesame oil, 1 egg
The Directions...sprinkle the ground meat with the salt and black pepper first. Then whisk the rest of the ingredients together in a bowl and pour over the meat and rub it in. Let it sit while you make the dough.
4. The Dough...You will need 2 or 3 cups of all purpose or plain flour. 1 cup or more of water. 1 tsp of salt. Add the flour to a bowl and then add the salt and stir with your fingers so the salt is well incorporated. Add the water little by little until you are able to form a tight, but not soggy dough. You may need more water, you may need less. If it's too soggy add a little more flour, if the dough is too brittle add more water a little at a time.
5. Leave the dough to rest for twenty minutes. Then pinch off large pieces of the dough to form a flat round dough, about the size of the palm of your hand. To this add about 1 tsp of the ground meat in the centre. And then fold the dumplings as you would a wanton. First press the middle together and then pull in the sides and twist ever so slightly. Do this for the rest, and once they are done, add them to the simmering pot. Turn heat back up to medium, mark 5 or 6. Cover and boil on medium for 10 minutes-10 minutes exactly! Once done turn off the heat and serve as desired.
3. You will need 1 pack of ground pork. To season with 1 tsp of salt, 1 tsp of black pepper, 3 tbs light soy sauce, 1 bunch of chopped scallion, 2 tbs of dried chives, 1 tsp of rice or red wine vinegar, 1/2 tsp of sesame oil, 1 egg
The Directions...sprinkle the ground meat with the salt and black pepper first. Then whisk the rest of the ingredients together in a bowl and pour over the meat and rub it in. Let it sit while you make the dough.
4. The Dough...You will need 2 or 3 cups of all purpose or plain flour. 1 cup or more of water. 1 tsp of salt. Add the flour to a bowl and then add the salt and stir with your fingers so the salt is well incorporated. Add the water little by little until you are able to form a tight, but not soggy dough. You may need more water, you may need less. If it's too soggy add a little more flour, if the dough is too brittle add more water a little at a time.
5. Leave the dough to rest for twenty minutes. Then pinch off large pieces of the dough to form a flat round dough, about the size of the palm of your hand. To this add about 1 tsp of the ground meat in the centre. And then fold the dumplings as you would a wanton. First press the middle together and then pull in the sides and twist ever so slightly. Do this for the rest, and once they are done, add them to the simmering pot. Turn heat back up to medium, mark 5 or 6. Cover and boil on medium for 10 minutes-10 minutes exactly! Once done turn off the heat and serve as desired.