Shanghai Dumplings
Delight in the irresistible charm of Shanghai Dumplings, a classic Chinese dish where delicate wrappers encase a juicy explosion of rich, flavorful broth and savory pork filling. These authentic soup dumplings are made with a gelatinized chicken stock that melts into liquid gold as they steam, creating a luscious burst of flavor with every bite. Handcrafted dough circles are expertly pleated to seal in the magic, while a fragrant mix of soy sauce, oyster sauce, sesame oil, grated ginger, and green onions elevates the tender pork filling. Steamed to perfection in a bamboo steamer, these dumplings are best served piping hot with a tangy dipping sauce of black vinegar, soy sauce, and fresh ginger. Perfect for a show-stopping appetizer or an indulgent main course, these homemade Shanghai Dumplings will transport your taste buds straight to the streets of China.
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Recipe Information
Ingredients
- 300 grams all-purpose flour
- 150 ml water
- 250 grams ground pork
- 100 grams chicken stock (gelatinized)
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1 teaspoon ginger (finely grated)
- 2 tablespoons green onions (finely chopped)
- 0.5 teaspoon salt
- 0.25 teaspoon white pepper
Instructions
Start by preparing the broth jelly: Simmer chicken stock and add gelatin based on package instructions. Pour into a shallow dish and refrigerate until solid. Once set, cut into small cubes and set aside.
To make the dough, combine all-purpose flour with water in a mixing bowl. Knead until a smooth dough forms, about 10-15 minutes. Cover the dough and let it rest for 30 minutes.
Prepare the filling: In a bowl, mix ground pork, soy sauce, oyster sauce, sesame oil, sugar, grated ginger, green onions, salt, and white pepper. Stir until the mixture becomes sticky and well-combined.
Add the cubed broth jelly to the pork mixture and gently fold it in. This will create the signature soup inside the dumplings.
Divide the dough into small portions and roll into thin circles about 3 inches in diameter. Aim for slightly thicker centers and thinner edges for easier wrapping.
Place a small spoonful of filling in the center of each wrapper. Fold and pleat the edges, pinching them together to seal the dumpling completely. Repeat until all the dough and filling are used.
Line a bamboo steamer with parchment paper or cabbage leaves to prevent sticking. Arrange the dumplings in the steamer, leaving slight gaps between each.
Steam the dumplings over boiling water for about 8 minutes, or until the filling is cooked through and the wrappers are tender.
Serve immediately with a dipping sauce of soy sauce, black vinegar, and julienned ginger.
Nutrition Facts
Calories |
2035 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.6 g | 91% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 225 mg | 75% | |
| Sodium | 2502 mg | 109% | |
| Total Carbohydrate | 237.4 g | 86% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 5.2 g | ||
| Protein | 102.2 g | 204% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 142 mg | 11% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 491 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
