Pan Fried Soup Dumplings

• porcje: 60-70 dumplings
• czas aktywny: 6 hours
• całkowity czas: 6 hours

Składniki

• 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

Wskazówki

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)

Notatki

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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