• 14 Ratings

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!

Source: Better Homes and Gardens
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Ingredients

Soup
Dough
Dipping Sauce
Filling

Directions

Soup
  • 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.

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Dough
  • 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.

Instructions Checklist
Instructions Checklist
Dipping Sauce
  • In a small bowl combine all Dipping Sauce ingredients and set aside.

Filling
  • 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.

  • 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.

  • 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.

Tips

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.

Nutrition Facts

263 calories; 10 g total fat; 3 g saturated fat; 2 g polyunsaturated fat; 4 g monounsaturated fat; 27 mg cholesterol; 742 mg sodium. 565 mg potassium; 29 g carbohydrates; 2 g fiber; 3 g sugar; 12 g protein; 0 g trans fatty acid; 277 IU vitamin a; 6 mg vitamin c; 1 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 78 mcg folate; 0 mcg vitamin b12; 35 mg calcium; 2 mg iron;

Reviews

14 Ratings
  • 5 star values: 11
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1