Pan-Fried Soup Dumplings
Soup
- ½ cup hot water (120 mL)
- ¼ oz gelatin powder (5 g)
- 1 tablespoon soy sauce
- 1 tablespoon chicken stock powder
Dumpling Wrappers
- 2 cups all-purpose flour (250 g)
- 2 teaspoons baking powder
- ⅓ cup hot water (80 mL)
Filling
- ⅓ lb ground pork (150 g)
- 1 green onion, thinly sliced
- 2 shiitake mushrooms, thinly sliced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon garlic, grated
- 1 teaspoon sugar
- 1 teaspoon sake
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce
- 2 tablespoons oil
- ¼ cup water (50 mL)
- 1 tablespoon sesame oil
For Serving
- white sesame seed
- green onion, thinly sliced
Preparation
- In a medium bowl, combine the hot water, gelatin, soy sauce, and chicken stock and mix well. Transfer the soup to a shallow heatproof tray and chill in the refrigerator for 1 hour, or until set.
- When set, fluff the soup and break up with a fork.
- Add the flour and baking powder to a medium bowl. Pour the hot water over the flour mixture, and mix the dough gently to combine.
- Using your hands, knead the dough until it becomes smooth and elastic. Cover the bowl with plastic wrap and rest for at least 30 minutes at room temperature.
- For the filling, combine the ground pork, green onion, shiitake mushroom, ginger, garlic, sugar, sake, sesame oil, and soy sauce until well mixed.
- Roll the dough into a log. Divide it into 16 pieces.
- Take one piece and shape into a ball, then roll into flat round using a rolling pin. Put a spoonful of filling and soup gelatin into the center of the dough. Pinch the top a couple times to close the dumpling.
- Repeat with the remaining dough and fillings.
- Heat the oil in a medium pan over medium heat. Set the dumplings in a pan, seam side down, pour in the water, and cover.
- Steam the dumplings for 12 minutes.
- Add the sesame oil in the pan, increase the heat to high, and cook until the bottoms of the dumplings are crisp.
- Serve with sesame seeds and sliced green onion.
- Enjoy!
