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soup dumpling

My Delicious Soup Dumplings Recipe

Delicious homemade soup dumplings, filled with savory broth and tender filling, wrapped in soft dough.

  • Total Time: 1 hour 30 minutes
  • Yield: 20 dumplings

Ingredients

For the Broth:

  • 2 chicken breasts or 1 lb chicken bones (or tofu for a vegetarian version)
  • 1 small piece of ginger, sliced
  • 2 green onions, chopped
  • 6 cups of water
  • 2 tbsp soy sauce
  • 1 tsp sugar

For the Dough:

  • 2 cups all-purpose flour
  • 1/2 cup hot water

For the Filling:

  • 1/2 lb ground chicken (or tofu for a vegetarian version)
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp white pepper
  • 1 tsp sugar

Instructions

  • Make the Broth:
    Simmer chicken (or tofu), ginger, and green onions in water for 2 hours. Once done, strain and refrigerate overnight to let it solidify into a gel.
  • Prepare the Dough:
    In a bowl, combine flour with hot water and stir until it forms a dough. Knead for about 5 minutes. Cover with a damp cloth and let it rest for 30 minutes.
  • Roll Out the Dough:
    After resting, roll the dough into a long cylinder. Cut it into small pieces and roll each piece into a ball. Flatten each ball into a round wrapper.
  • Make the Filling:
    Mix the ground chicken (or tofu) with soy sauce, sesame oil, white pepper, and sugar.
  • Assemble the Dumplings:
    Place a spoonful of the filling in the center of each dough wrapper. Add a cube of the chilled broth. Pleat the edges and pinch them together tightly.
  • Steam the Dumplings:
    Line a steamer basket with parchment paper to prevent sticking. Steam the dumplings over medium-high heat for 8-10 minutes, or until the dough is soft and slightly translucent.
  • Serve:
    Once done, serve your soup dumplings hot with a soy-vinegar dipping sauce on the side.

Notes

  • Chill the Broth: The broth needs to be chilled overnight to solidify into a gel. This step is crucial for achieving that delicious soup-filled center when steamed.
  • Handle the Dough Gently: When rolling out the dough, aim for thin, even wrappers. Too thick and the dumplings may be tough; too thin and they could tear during steaming.
  • Steam Carefully: Be sure to steam the dumplings on parchment paper or cabbage leaves to prevent sticking. Avoid overcrowding the steamer to ensure even cooking.
  • Author: Mel Walker
  • Prep Time: 1 hour (excluding broth chilling)
  • Cook Time: 10-12 minutes