Soup Dumplings

Start your next Asian-inspired dinner with a batch of steamed soup dumplings. Just on bite will convince you that this unique from-scratch kitchen project is worth the effort!

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Soup Dumplings

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  • Makes: 12 servings
  • Serving Size: 4 dumpling or 24 2-dumpling servings
  • Makes: 48 dumplings
  • Prep: 1 hr
  • Chill: 4 hrs
  • Stand: 1 hr 20 mins

Soup Dumplings

Directions

Soup

  1. In a small bowl, sprinkle gelatin over the water; let stand 5 minutes. Meanwhile, in a small saucepan, combine the next 7 Soup ingredients (through Chinese rice wine). Bring to just a boil and add gelatin mixture, stirring constantly until gelatin is dissolved. Remove from heat; strain soup through a sieve into a 2-quart baking dish. Discard solids. Cover and chill until set, about 4 hours.

Dough

  1. Meanwhile, in a large bowl sift flour for Dough. Slowly add hot water to the flour, whisking constantly with a fork or chop sticks until dough starts to come together. It will look shaggy. Cover and let stand 20 minutes. Add oil and mix until dough comes together to form a ball. Transfer dough to a lightly floured surface and knead 8 to 10 minutes or until smooth. Return dough to bowl. Cover and let stand 1 hour.

Dipping Sauce

  1. In a small bowl combine all Dipping Sauce ingredients and set aside.

Filling

  1. Scrape and mash soup mixture with a fork until finely shredded. In a large bowl mix all of the Filling ingredients until just combined. Fold in soup mixture.
  2. Divide dough into 4 pieces. Working with 1 piece at a time (while the other 3 remain covered), roll dough into a 12-inch rope and cut each rope into 12 pieces. Roll each piece of dough into a 4-inch round. Place 1 heaping tablespoon of filling in the center of the dough round. Gently pull and stretch the wrapper edge outward and bring it back in to create a pleat. Pinch to seal. Work around the filling, leaving a small hole in the top. Pinch edges together over the filling and gently twist to seal. Repeat with remaining dough and filling, keeping the finished dumplings covered.
  3. Place several large cabbage leaves on the bottom of a steamer basket leaving about a 1-inch border from the sides, coat cabbage with nonstick cooking spray. Add about 6 dumplings at a time, leaving plenty of space between them. Cover and steam 8 to 9 minutes or until filling is cooked through. Serve immediately with Dipping Sauce.

From the Test Kitchen

Make all dumplings and arrange on a parchment lined baking sheet coated with nonstick cooking spray. Cover and freeze completely. Transfer dumplings to a re-sealable plastic freezer bag and steam as directed straight from the freezer for 10-12 minutes or until filling is cooked through.

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Nutrition Facts (Soup Dumplings)

  • Per serving:
  • 263 kcal ,
  • 10 g fat
  • (3 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 27 mg chol. ,
  • 742 mg sodium ,
  • 29 g carb. ,
  • 2 g fiber ,
  • 3 g sugar ,
  • 12 g pro.
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