Recipes and Cooking Soup Dumplings 4.4 (14) Start your next Asian-inspired dinner with a batch of steamed soup dumplings. Just one bite will convince you that this unique from-scratch kitchen project is worth the effort! By Sammy Mila Sammy Mila Instagram Sammy Mila is a Culinary Specialist/Food Stylist for Better Homes & Gardens. She has also worked with other brands such as Walmart, Food & Wine, AllRecipes, EatingWell, and Forks Over Knives. She has over 10 years of experience and a degree in Culinary Science from Iowa State University. She has led countless projects including recipe development/testing, food photography, food videography, and has even hosted many recipe walkthrough videos. In her spare time, Sammy spends most of day with her toy poodle, Beans! Learn about BHG's Editorial Process Published on June 13, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 1 hrs Cook Time: 8 mins Chill Time: 4 hrs Stand Time: 1 hrs 20 mins Total Time: 6 hrs 28 mins Servings: 12 Yield: 48 dumplings Jump to Nutrition Facts Ingredients Soup 1 envelope unflavored gelatin 1 tablespoon cold water 2 cup chicken stock 1 green onion, cut up 2 thin slices ginger 1 clove garlic, smashed 1 ½ teaspoon oyster sauce 1 teaspoon reduced-sodium soy sauce ½ teaspoon Chinese rice wine or dry sherry Dough 3 cup all-purpose flour 1 cup hot water 1 tablespoon vegetable oil Dipping Sauce ½ cup black vinegar or rice vinegar ½ cup reduced-sodium soy sauce 2 tablespoon Asian chili paste (sambal oelek) or Sriracha sauce (optional) 2 green onions, thinly sliced 1 tablespoon sesame seeds, toasted 1 teaspoon toasted sesame oil Filling 1 pound ground pork 3 green onions, thinly sliced 2 tablespoon soy sauce 2 teaspoon sugar 1 clove garlic, minced 1 teaspoon Chinese rice wine or dry sherry 1 teaspoon kosher salt ½ teaspoon grated fresh ginger ½ teaspoon toasted sesame oil ¼ teaspoon white pepper Several leaves napa cabbage (for steaming dumplings) Nonstick cooking spray 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. 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. 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. Hannah Bigot 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. Rate it Print Nutrition Facts (per serving) 263 Calories 10g Fat 29g Carbs 12g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 263 % Daily Value * Total Fat 10g 13% Saturated Fat 3g 15% Cholesterol 27mg 9% Sodium 742mg 32% Total Carbohydrate 29g 11% Total Sugars 3g Protein 12g Vitamin C 5.6mg 28% Calcium 35mg 3% Iron 2.4mg 13% Potassium 565mg 12% Folate, total 78.5mcg Vitamin B-12 0.3mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.