Savory Soup Dumplings l Good Times with Jen
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- Опубликовано: 17 ноя 2024
- These dumplings will make you wonder, "To slurp or not to slurp?"
Recipe Below!
Ingredients
For the broth jelly:
2 ½ pounds pork belly, skin and meat (discard fat)
1 pig’s foot
4 scallions, roughly chopped
1 2-inch knob ginger, sliced
Kosher salt, to taste
For the filling:
1 lb fresh ground pork
¼ lb shrimp, minced well
1 garlic clove, grated
1 tsp ginger, grated
1 tbsp soy sauce
2 tsp shaoxing wine
1 tsp sugar
¼ cup scallion, finely chopped
For the dough:
2 cups all-purpose flour
¾ cup hot water (not boiling hot)
¼ cup cold water
1 tbsp vegetable oil
Dipping sauce to taste:
Ginger, thinly julienned
1 part soy sauce
3 parts vinegar
Steps
1.) Make the broth jelly: in a pot, combine pork skin and meat, pig foot, scallions, ginger, and add cold water to cover. Bring to a boil, then cover and reduce to simmer for at least 2 hours. Strain, season with salt to taste, and pour into a shallow baking dish. Chill in the fridge. Once jellified, transfer to a board and slice into tiny cubes.
2.) Make the filling: in a large bowl, combine all ingredients to form a paste-like consistency. Mix the jelly bits into the mixture. Cover and set aside in the fridge.
3.) Make the dough: in a bowl, add flour and pour half of the hot water, while stirring. Keep stirring and pour the other half of hot water. Once the dough begins to form, add the cold water and oil. Continue mixing until it becomes difficult to stir. Transfer to a clean, lightly floured surface, and knead until smooth. Wrap the dough ball in plastic wrap and set aside at room temperature to rest for 1 hour.
4.) Form the wrappers: divide the dough into 4 equal parts, working with one piece at a time and keeping the rest covered. Use your hands to roll the portion into a foot-long log. Divide into 1-inch equal pieces. Gently press each portion with the palm of hand to flatten. Gently roll out each one, concentrating on making the edge thinner than the center. Should be about 4 inches wide.
5.) Assemble: place 1 tbsp of filling in the center of each wrapper. Place on your board or the palm of your hand, and gently tug and pleat the edges (about 18 times) around the top of the dumpling. Twist to seal.
6.) Place in a steamer lined with perforated parchment or napa cabbage. Steam for about 8-10 minutes. Serve with dipping sauce.
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I love this woman's personality she is a great host! I find myself waiting on her episodes.
This video was light on the usual Jen innuendos. ;)
Did you mean... Jennuendos? :>
Issa wife
wow that really looks delicious!
You're the best Jen! Awesome personality :)
Unlike other soup dumpling recipes I've seen, this one actually looks doable!
I love the way you make it seem so easy!
5 seconds in and she’s officially a queen. I’m here for her mottos of life.
I always wondered how they get that soup part in soup dumplings...now I know!
With that said, can you do a video on making Filipino siopao a.k.a Chinese char sui bao? Or simply Asian steamed pork buns?!
Loralee T I agree. They both are amazing
muchas. gracias tengo 1 mes buscando esta. exquisita receta..... y ha cumplido todas .mis espectativas
One of my favorite foods made by one of my favorite hosts on Tastemade! I love Jen!!!
This is a very traditional recipe for Chinese soup dumplings. Love it Jen!(and I love you too :P)
"That part" of the spoon would be called the bowl.
Funny. You scoop the large bowl with the small spoon bowl. Bowlception...
The scoopy part of the spoon is called the bowl.
Girl, you're GOOD. Can't wait to make this!!
Oh My God, YESSSSSSS. Been craving soup dumplings for the longest time and this isn't helping lol!!!!!!!!!!! Darn you with all your little soft pillow deliciousness!!!!!!!!!!!!!!!!!!!!!!!
I'm Chinese and I love this type of bun!!!
So I barley came across your channel like 2 days ago. And like tf' where have you been all my RUclips life. ! I love you girl ♥
Omg you make the soup dumpling look so easyyy to handle ❤
Hey love this vid, could you do a segment on bamboo steamer? like the proper way to use it so you have a constant supply of hit steam to cook with.
Drooling, love it...
Looks so good!
Nice one, thanks!
Yuuuuuum!!! I love soup dumplings
Yaaaaaas Jen
This looks super tasty but it's so much work D:
people only make dumpling for special occasion as you can see take up to 5 hours to prepare to broth. when you start to cook the broth, prepare the dough, the filling literally takes like 5 minutes to do.
Jennuendos for life!!!
great video!
GOD I LOVE YOU, JEN
vegetarian version please
jasmeen kaur kamboj You can use shitake mushrooms for the soup and add either vegetarian gelatine or agar-agar to solidify it. Maybe tofu for the filling or minced mushrooms?
jasmeen kaur kamboj use agar agar for the gelatinous broth and use whatever veggies you want.
Whoa! Inverted dumplings.
Yeaaaa im feeling her style 😍😍😍😍❤❤😙😙😙🔥🔥🔥😎
the BOWL of the spoon
Could I use a gluten free replacement for the flour? any suggestions?
omg i love jen
Jen's plus size cuteness makes her totally irrestistable!
I subscribed because of you ❤️
Where can I find the pork feet? Do I can to go to a more exotic market, or can I pick it up at a regular grocery store?
My inner Chinese is dying😍
the scooping part of the spoon is called the bowl (i googled spoon anatomy)
This looks so yummy! Sadly I have Celiacs so I can't make this exact recipe. Would Almond Flour with some Xanthan Gum be fine to use with this?
Maybe rice flour? More grain-like flavour? Though probably texture is more important for the structural integrity of these -- which gluten free flour gives the most stretchy and durable dough, in your experience?
grangrangran Bob's Red Mill has incredible baking flours that mimic real ones. I was just hoping this could be done with Almond Flour because this sounds like a wonderful low carb meal possibly :)
dom gray Hey! Maybe you could try for us all??
You don't have to if you don't want to
Omg yummmmm
Could the red meat be substituted with chicken? I have food allergies :(
That stuff takes....ages?
That is called Siopao in our country.
That would be the bowl of the spoon
Thats xiaolongbao.
How do I acheive the jellied consistency if I'm using chicken?
Yanti Ashaiban i imagine using chicken bones and fat would work very similarly. include the neck as well. (i have no experience but when i make stock it turns out pretty gelatinous)
The gelatine is mainly in the skin, so you could try to use the parts of chicken that have the most skin, like the neck or wings.
Another alternative, use a bit of unflavored gelatine to help it coagulate if the chicken skin is not enough.
Chicken feet
I ❤ me some Jen but this right here is way too much work yo 😃
Jen, you're gorgeous!
Wifey. ❤️❤️❤️
Give it a gentle tug
does jen have her own channel? I don't want the rest of the tastemade crew
Sabine Ho Yes, it's called Just Eat Life
Noooooo.... Not pork 😭
Those dumplings need some white sauce on them...
wot
Jack J she shows you how to make the white sauce in part 2
U r so cute i love U 😘
Yuck!
Looks good, but next time less moaning, please.