Shanghai Soup Dumplings
Classic Chinese xiaolongbao (soup dumplings) filled with a flavorful mixture of pork, shrimp, and jellied broth that melts into soup when steamed. These delicate dumplings feature a savory filling wrapped in thin dumpling skins, served with a black vinegar dipping sauce.
Ingredients
- •10 cups water
- •2¾ pounds chicken wings, backs, and necks
- •2½ ounces Chinese-style cured smoked ham
- •¾ cup green onions
- •2 slices fresh ginger
- •1 whole dried shiitake mushroom
- •1 clove garlic
- •1 tablespoon soy sauce
- •2 teaspoons Shaoxing wine
- •1 tablespoon unflavored gelatin
- •1 cup black vinegar
- •6 tablespoons soy sauce
- •2 tablespoons fresh ginger strips
- •1 pound ground pork
- •¼ pound shrimp
- •⅓ cup green onions
- •3 tablespoons sugar
- •2 tablespoons soy sauce
- •1 clove garlic
- •¾ teaspoon salt
- •½ teaspoon black pepper
- •½ teaspoon grated ginger
- •½ teaspoon Shaoxing wine
- •¼ teaspoon sesame oil
- •75 pieces dumpling wrappers
- •1 head Napa cabbage
- •1 head cabbage leaves
Cooking Instructions
- 1.
Look for the ingredients and supplies featured here at an Asian market or online at adrianascaravan.com: Chinese-style cured smoked ham (or use Smithfield ham), dried shiitake mushrooms, Shaoxing (also spelled Shao Hsing) wine, black vinegar, dumpling wrappers (don't use wonton wrappers; they are too thin), and bamboo steamer sets.
10 min
- 2.
Combine 10 cups water and all remaining soup ingredients except gelatin in large pot. Bring to boil, spooning off any foam that rises to surface. Reduce heat and simmer, uncovered, until chicken pieces are very soft and beginning to fall apart, adding more water by cupfuls if necessary to keep chicken submerged, about 2 hours 30 minutes.
150 min
- 3.
Strain soup; discard solids. Return broth to same pot. Boil until reduced to 2 cups, about 35 minutes. Season with salt and pepper. Pour 3 tablespoons water into small bowl; sprinkle gelatin over. Let stand until gelatin softens. Add to hot broth; stir until gelatin is dissolved. Transfer to 13x9x2-inch glass dish. Cover; refrigerate aspic overnight.
35 min
- 4.
Mix 1 cup black vinegar, 6 tablespoons soy sauce, and 2 tablespoons fresh ginger strips in small bowl. DO AHEAD Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.
5 min
- 5.
Combine all filling ingredients in large bowl and mix with fork just until blended. Cut aspic into 1/3-inch cubes. Add aspic to pork mixture; stir gently with wooden spoon just until incorporated. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.
20 min
- 6.
Line 2 rimmed baking sheets with parchment paper. Place 1 dumpling wrapper on work surface. Spoon 1 very generous teaspoon filling onto center of wrapper, including at least 2 or 3 aspic cubes.
30 min
- 7.
Lightly brush edges of dumpling wrapper with water. Bring 1 corner of wrapper up around filling, then pleat remaining edges of wrapper at regular intervals all around filling until filling is enclosed and wrapper forms bundle-like shape with small opening at top.
45 min
- 8.
Gather top edges of wrapper together and twist at top to enclose filling. Place on baking sheet. Repeat with remaining wrappers and filling. DO AHEAD Can be refrigerated, covered, for 1 day, or frozen in single layer in covered containers for 2 weeks.
60 min
- 9.
Line each layer of bamboo steamer basket with cabbage leaves; place over wok filled with enough water to reach just below bottom of bamboo steamer basket. (Or line metal steamer rack with cabbage leaves and set over water in large pot.) Place dumplings atop cabbage, spacing apart.
10 min
- 10.
Bring water to boil. Cover; steam until cooked through, adding more water to wok if evaporating too quickly, about 12 minutes for fresh dumplings and 15 minutes for frozen. Serve dumplings immediately, passing sauce alongside for dipping.
15 min
