Soup-squirting Shanghai dumplings with a Japanese twist!
Have you ever tried Fried Pork Soup Dumplings? Or, in Chinese, xiao long bao? The original recipe can take a bit of time because the soup takes a while to cook. Here, we've created our own version, using one special ingredient to speed up the process. You can also use gyoza (dumpling) wrappers from an Asian supermarket to save even more time. Let's cook up something a little bit different!
You'll need (for 7 dumplings):
- gyoza wrappers (21 sheets)
- 1 tsp chicken stock powder
- 1 tsp gelatin powder
- 3.3 fl oz hot water
- 3.5 oz minced pork
- 1½ tbsp Chinese chives
- 1 tsp soy sauce
- half a clove of garlic
- 1 pinch ginger
- ½ tbsp oyster sauce
- ½ tsp sesame oil
- 1 tsp sake
- salt and pepper
1. Mix the gelatin powder, chicken stock power and water in a bowl.
2. Once it has cooled a little, leave the soup to refrigerate for an hour so it solidifies.
3. Mix the minced pork, Chinese chives, ginger, oyster sauce, sesame oil, soy sauce, salt and pepper in a bowl.
4. Get the soup from the fridge, cut it into small pieces, add them to the bowl and mix well.
5. Place three gyoza wrappers in a horizontal line, with the edges overlapping slightly. Stick them together using dabs of water from your fingers where the edges overlap.
6. Place one teaspoon of the meat mixture in the center of each wrapper, then wet the upper part of the wrappers and fold the lower halves upwards to seal in the meat.
7. Dab some water along the folded edge of the wrappers, then starting from the left, roll the wrappers up to create a flower shape.
8. Fry with a bit of oil to lightly brown the bottom of the dumplings. Then add 1.7 fl oz of water and put a lid on the pan.
9. Steam fry for 10 minutes, making sure the steam has an outlet. Then remove the lid and serve.
Black vinegar and finely chopped ginger would be an authentic accompaniment to these dumplings. Be careful not to burn your tongue — remember to poke a hole in the dumplings before putting one in your mouth!