How to Make Soup Dumplings
Chef King Phojanakong's pork soup dumplings literally explode with flavor in your mouth.
Epicurious' 4 Levels series features an amateur and advanced cook prepare a classic dish alongside a professional chef from the Institute of Culinary Education with a food scientist's evaluation. In the latest episode, Chef King shows the pro approach to soup dumplings using a wok and bamboo steam basket.
Chef King uses chicken and pig feet in his stock, releasing collagen so the stock is gelatinous, and imparts bamboo flavor when he steams the final dumplings. He demonstrates folding, pinching and twisting the dough for the perfect purse shape and recommends 18 crimps for good fortune per the Chinese lucky number.
"I'm a chef, and I like to do things with my hands," he explains while mixing his pork filling. "Eating is the most fun part."
Watch the video for Chef King's demo and get the complete recipe below.
Soupy Pork Dumplings with Soy Vinegar Ginger Sauce
Yields approx. 2 dozen dumplings
- 1/2 pound chicken feet
- 1/2 pound chicken backs
- 1/2 pound pig feet
- 1/2 onion, sliced
- 1 tablespoon ginger, sliced and smashed
- 1 1/2 cloves garlic, smashed
- 1/2 teaspoon white pepper
- 1/2 tablespoon salt
- 1 1/2 quarts water
- Place all ingredients in a stockpot uncovered. Bring to a boil and reduce to a simmer. Cook for approximately 6 hours yielding 1/2 quart.
- Strain and pour into a half hotel pan. Refrigerate.
- Cut into small cubes once the soup is set (gelled). Can be made 2-3 days ahead of time.
- 1 1/2 cups all-purpose flour
- 1/2 cup hot water
- 3/4 tablespoon vegetable oil
- Place the flour in a mixing bowl and slowly add the water and oil mixing until dough starts to form together.
- Gather the dough into a ball and transfer to a lightly floured work table. Knead until smooth (approx. 5 minutes).
- Place the dough back in bowl, cover with a wet towel and let rest at room temperature for 45 minutes.
- 3/4 pound pork shoulder, ground (25% fat)
- 1 tablespoon chives, sliced
- 1/2 clove garlic, grated
- 1/2 teaspoon ginger, grated
- 1/2 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1/2 teaspoon salt
- Combine all the ingredients together in a mixing bowl, mix and let marinate for 15 minutes.
Soy Vinegar Ginger Sauce
- 1/2 ounce soy sauce
- 1 1/2 ounces rice vinegar
- 1/2 slice ginger, julienne
- 1/2 teaspoon chives, sliced
- Combine all ingredients in a mixing bowl and mix.
- 3 leaves Napa cabbage
- Cut the ball of dough into 4 equal pieces. Take 1 piece and roll into a 12-inch long log. Cut the log into 6 equal pieces and roll each piece into a ball. Shape each ball into a round 3 1/4-inch wrapper using the roller.
- Combine the pork and soup filling. Add 1 tablespoon of the combined filling into the wrapper and pleat and pinch the edge of the wrapper to form a sealed dumpling.
- Add enough water to wok so level is just below steam basket and bring to a boil.
- Line the steamer with the cabbage leaves and steam in wok for a minute to soften.
- Remove steamer and add the dumplings. Return to wok and steam for 8 minutes.
- Serve with sauce and enjoy!