These chicken soup dumplings are filled with a rich and creamy 10hr broth. These take time but the results are so worth it. The vinegar dip cuts through the richness of the broth to make the dim sum of your dreams.
Notes
The best dim sum IMO these chicken dumplings are filled with a creamy rich chicken broth.
Make the broth a day in advance, not only does it need to boil all day but it needs to chill in the fridge overnight.
It can be tricky folding the dumplings at first, I’d recommend watching a youtube video on this!
Ingredients:
Chicken Broth Jelly:
1kg chicken wings
1 whole chicken
1 carrot
1 onion
White ends of two bunches of spring onions
Knob of ginger
10 cloves of garlic
1 tbsp rice wine
8 leaves of gelatin
Chicken Filling:
500g chicken mince
4 green spring onion ends
2 tsp sugar
1 tsp salt
1/2 tsp white pepper
2 tbsp light soy sauce
1 tsp rice wine
Half tsp grated ginger
3 grated garlic cloves
1 tsp sesame oil
Wrappers:
300g plain flour
1/4 tsp salt
150ml boiling water
Dip:
4 tbsp Chinese black vinegar
1 tbsp light soy sauce
1 coin sized piece of ginger, sliced into matchsticks
Directions:
FOR THE BROTH
Get the biggest stock pot you have and add the whole chicken and chicken wings. Cover with cold water and leave to sit for 2hrs. This will remove the myoglobin and impurities.
Drain the water and top up with fresh cold water. The birds should be fully submerged. Put on a high heat and bring to a boil.
As the broth comes to the boil, remove the scum and foam that floats to the surface. Keep removing this foam until the broth stops producing it.
Leave to boil for 8-10hrs. The broth should be boiling not simmering, so keep on a medium-high heat. Top up with water as needed.
For the final hour of cooking add the carrot, onion, spring onion, ginger and garlic.
When ready the chicken should have totally broken down. Strain the broth so you’re just left with a milky stock.
Dissolve the gelatine leaves in the hot stock and whisk in the rice wine. Pour into a roasting tray. Transfer to the fridge and leave to set overnight.
FOR THE FILLING
Add all the ingredients for the filling into a bowl, use chopsticks or a spoon to stir for a minute until fully combined.
Remove the broth from the fridge, it should be totally set now. Use a knife to cut into cubes. Add half of the cubes to the chicken mince mixture. You can freeze the rest of the broth for another time.
Keep the filling in the freezer whilst you make the wrappers.
FOR THE WRAPPERS
Add the flour and salt to a medium mixing bowl. Using chopsticks or a fork, stream in the boiling water whilst stirring. Bring together into a dough.
Knead the dough for 10-15 minutes until smooth and bouncy.
Wrap in clingfilm and leave to rest for 1hr.
FOR THE DIPPING SAUCE
Combine all the ingredients for the dipping sauce in a small bowl and set aside.
FOR THE DUMPLINGS
Cut the dough in half and wrap one of the halves in clingfilm. It’s important you keep dough you’re not using wrapped so it doesn’t dry out.
Take the half of dough you are using and roll into a rope. Cut chunks of dough off the size of a piece of gnocchi. They should weigh around 11-12g. Roll into balls and cover with clingfilm.
Taking one dough ball at a time, roll into a 5-inch circle. You want to roll the edges slightly thinner than the middle.
Take about a tablespoon of filling and use your fingers to pinch the dough, pinching and folding until the filling is totally encased in the wrapper. Watch videos on this to help you!
Prepare either bamboo steamers or metal steamers with a circle of baking parchment brushed with vegetable oil.
Gently place the dumplings into the steaming baskets, you will more than likely have to steam the dumplings in batches. Make sure they’re not too close together or they will stick.
Steam the dumplings over boiling water for 9 minutes.
TO SERVE
Serve in soup dumpling spoons and a small bowl. Tear a hole into the dumplings and drink up the soup. Dip into the dipping sauce and enjoy!