When it comes to dumplings, let’s just say we have a Wonton disregard for calories. Dumplings can sometimes get a bad wrapper, but they’re still our favorite comfort food, so fire up dim sum this Friday and make Shanghai Chicken Soup Dumpling.
Just call us Humpty Dumpling because we are not going to get up after eating Shanghai Chicken Soup Dumpling. Don’t you want to go out this weekend? Cuddle up indoors this Friday and make Shanghai Chicken Soup Dumplings with this easy recipe:
1/2 kilo of chicken water
2 slices of ginger
1 chive (cut into 3 pieces)
1 cup all-purpose flour (130 g)
6 tablespoons of warm water (90 ml)
3/4 teaspoon salt
1/2 teaspoon sesame oil
3/4 teaspoon sugar
3 teaspoons light soy sauce
3 tablespoons of water
1/8 teaspoon ground white pepper
1 tablespoon ginger (chopped)
1 heaping cup gelatin (cut into ½-inch pieces)
Fresh Ginger Chinese Black Vinegar (Juliana)
In a bowl, add the flour and warm water 1 tablespoon at a time. Knead the dough for 15-20 minutes. The dough should be very soft and smooth. Cover with a cloth and let rest for 30 minutes.
Method for filling:
Take your ground chicken and put it in the food processor. Pulse for 30-60 seconds. In a bowl, add the chicken and the rest of the ingredients. Beat everything together thoroughly, for about 2 minutes.
You want everything to come together extremely well. Gently add the diced gelatin and do not over mix. Cover and transfer the filling to the refrigerator.
Lightly dust a clean work surface with flour and roll the dough into a long cylinder/cigar, about an inch in diameter. Cut the dough into small equal pieces. Roll each piece into a round disk about 3 to 3 ¼ inches in diameter. Keep everything under a damp cloth.
Place about 1 tablespoon of filling in the middle of the dumpling skin. Fold with as many creases as you can. Make sure the top is sealed. If the filling ever gets too wet or difficult to handle, place it in the freezer for another 15 minutes and start over. Place the buns in the lined steamer basket, about 2 inches apart, and steam for 10 minutes.
(Recipe: Chef Bhasker Tamang)