灌汤胶 Soup filled dumplings

Friday, August 27, 2010

灌汤胶 Soup filled dumplings



I had cravings for灌汤胶 and finally found a Chinese restaurant in the Netherlands which serves it. It is served as a dim sum and usually in a bowl with soup. You may ask, so what is the difference between soup dumplings and soup filled dumpling? Basically , both recipes require almost the same kind of ingredients , the difference is when you eat soup filled dumplings, the soup is coming flowing out from the dumplings itself and soup dumplings is just normal dumplings with soup in a bowl. So what is the secret is to keep the soup inside the skin? I did some research from the internet and finally found the secret ingredient that does the miracle is ‘agar agar’ 大菜/菜燕. Usually, we use this for desserts and it works like gelatin.



Ingredients:
For the filling
300ml of chicken soup/stock
a handful of agar agar
200g minced meat
100g minced prawns
Spring onions
2 tablespoon sesame oil
1 tablespoon Chinese cooking wine
1 tablespoon soya sauce
1 teaspoon pepper

For the skin

2 cups of flour
½ cup water
A pinch of salt

Method


Bring the chicken stock and agar agar to a boil till the agar agar completely dissolves. Pour into a flat dish and let the mixture solidify. You can prepare this in advance. Mash the mixture with a fork or use a blender to cut it into small pieces.


Mix the ingredients for the skin and knead into a dough. Knead the dough for at least 15 mins. The dough should be smooth on the surface. Cover it under a damp cloth and let it set for 15mins.

Mix all the ingredients for the filling in a big bowl and add in the agar agar mixture.

Cut the dough into 4 portions, roll out each portion to about 3 inches thick and cut into 4 small pieces. Use a rolling pin to flatten it into a rounded shape with a diameter of about 8-10cm.

Put a spoonful of filling into the center of the skin and seal it up tightly with your fingers. Please seal it tightly to prevent the soup from flowing out.

Apply a layer of oil on the steaming dish to prevent dumplings from sticking.


Steam the dumplings for 15-20mins. Serve hot with black vinegar.

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