Pan Fried Soup Dumplings

• khẩu phần: 60-70 dumplings
• thời gian hoạt động: 6 hours
• tổng thời gian: 6 hours

Nguyên liệu

• 4 Chicken bouillon cubes or 4 cups of broth

• .25 lbs ginger

• 1 Leek (more can be used for soup)

• 2 packets of gelatin (2 x .25 oz)

• 9 cups of flour (king Arthur all purpose)

• 3 packets of active dry yeast

• 6 oz Honey

• 2lbs minced pork

• Kikkoman (tamari) soy sauce

• Lee kum kee hoisin sauce

• Lee kum kee sweet soy sauce

• Rice wine vinegar

• Sesame oil

• Brown sugar

• 6 garlic cloves

• Salt

• MSG

Hướng dẫn

Jelly

• 4 cups water

• 4 chicken boullion cubes

• Ginger chunks and and lots dark leek scraps

• Remove solids and add 2 packets of gelatin

• Freeze in a large container (thin layer)

• When ready, break apart with whisk

Dough

• 9 cups flour

• 3 packet active dry yeast

• 3-4 cup water

• 3 tsp salt (1 tbsp)

• ~ 6oz of honey (a real good drizzle)

• Kneed and rest for 45 mins

• Cut into chunks and pinch into balls. Let rest a final 15 mins.

• 1/3 recipe = 15 x 50g OR 22 x 35g wrappers

• NOTE: if you overstuff, the walls will be thin and easily break/leak the soup in the pan

Filling

• 2lbs minced pork

• 1 tbsp kikkoman tamari soy sauce

• 1 tbsp lee kum kee hoisin sauce

• 1 tbsp lee kum kee sweet soy sauce

• 1 tbsp rice wine vinegar

• 1 tbsp sesame oil

• 1 tbsp brown sugar

• 1 tbsp salt

• 1 tbsp water

• 1/4 tsp msg

• 1-2 leek head (quarter and sliced)

• 6 garlic cloves (pasted)

• ~2 tbsp fresh ginger (pasted)

• Broken up soup jelly (4 cups)

Ghi chú

SEE “Dumpling Dipping Sauce”

Next time try regular soy sauce for filling

Use leek and ginger scraps to make leek soup!

To Reheat: Pan fry on low heat with lid till brown both sides and internal is 145

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