Here is what you'll need!
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PAN-FRIED SOUP DUMPLINGS
Servings: 16
INGREDIENTS
Soup
5 grams (0.2 ounces) gelatin powder
150 milliliters (½ cup) hot water
1 tablespoon soy sauce
1 tablespoon chicken stock
Dumpling Skin
2 cups flour
2 teaspoons baking powder
⅓ cup hot water
Filling
150 grams ground pork
1 green onion, thinly sliced
2 shiitake mushrooms, thinly sliced
1 teaspoon ginger, grated
1 teaspoon garlic, grated
1 teaspoon sugar
1 teaspoon sake
1 teaspoon sesame oil
1 tablespoon soy sauce
2 tablespoons oil
150 milliliters water
1 tablespoon sesame oil
White sesame seeds, to serve
Small green onion, thinly sliced, to serve
PREPARATION
1. Add the hot water, chicken stock, soy sauce, and gelatin to a bowl and mix well. Transfer the soup to a shallow heat proof tray and chill in a refrigerator about 1 hour, or until set.
2. When set, fluff the soup and break up with a fork.
3. Add the flour and baking powder to a bowl. Pour the hot water over the flour mixture, and mix the dough lightly.
4. Using your hands, knead the dough until it becomes smooth and elastic. Cover the bowl with plastic wrap and rest for at least 30 minutes at room temperature.
5. For the filling, combine and mix ground pork, green onion, shiitake mushroom, ginger, garlic, sugar, sake, sesame oil, and soy sauce until well combined.
6. Roll the dough into a log. Divide it into 16 pieces. Take one piece and shape into a ball. Roll it into flat using a rolling pin. Put a spoonful of filling and soup gelatin into the center of the dough. Pinch the top a couple times to close the bun.
7. Set dumplings in a pan and pour in water and put the lid on. Steam the dumplings for 12 minutes over medium heat.
8. Heat sesame oil in the pan over high heat until the bottom is crisp.
9. Serve with sesame seeds and scallions.
10. Enjoy!
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MUSIC
Licensed via Audio Network