Shanghai Soup Dumplings Recipe

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Shanghai Soup Dumplings
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Ingredients:

Directions:

  1. Stock your pantry Look for the ingredients and supplies featured here at an Asian market or online : 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.
  2. Make the soup 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.
  3. Strain and chill 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.
  4. Make the sauce 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. Make the filling 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.
  6. Assemble the dumplings 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.
  7. Pleat the wrapper 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.
  8. Twist the top 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.
  9. Prepare the steamer 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. Steam the dumplings 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 86.15 Kcal (361 kJ)
Calories from fat 60.05 Kcal
% Daily Value*
Total Fat 6.67g 10%
Cholesterol 28.29mg 9%
Sodium 284.99mg 12%
Potassium 65mg 1%
Total Carbs 1.62g 1%
Sugars 0.77g 3%
Dietary Fiber 0.25g 1%
Protein 4.73g 9%
Vitamin C 0.2mg 0%
Iron 0.4mg 2%
Calcium 11mg 1%
Amount Per 100 g
Calories 131.83 Kcal (552 kJ)
Calories from fat 91.89 Kcal
% Daily Value*
Total Fat 10.21g 10%
Cholesterol 43.3mg 9%
Sodium 436.11mg 12%
Potassium 99.46mg 1%
Total Carbs 2.48g 1%
Sugars 1.18g 3%
Dietary Fiber 0.38g 1%
Protein 7.23g 9%
Vitamin C 0.3mg 0%
Iron 0.7mg 2%
Calcium 16.8mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.2
    Points
  • 2
    PointsPlus

Good Points

  • saturated fat free

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