Everyone knows how obsessed I am with soup dumplings. The first time I had them at Cholon in Denver my mind was blown. Cholon is an Asian-Fusion restaurant so their take is a French onion soup dumpling. It’s this delicious concentrated stock set with gelatin, cheesy gruyere, and caramelized onions. The moment you bite into it, the broth fills your mouth and it is the biggest flavor explosion EVER. They are amazing!
I’ve tried to make soup dumplings at least a dozen times and have failed miserably. These are hard and to be honest even this time which was by far my best try thus far, I still haven’t mastered the part where the broth stays in the dumpling. They are HARD but they are also so good that I can’t get myself to give up trying to perfect my method.
I went the more traditional Asian route on these and they are wonderful. Even when the broth does spill out during steaming, you’re left with a highly flavored and delicious dumpling.
They make a hefty amount so I froze them to re-steam whenever I have a hankering. If you have an extra set of hands to help you assemble the dumplings, it will cut down on time significantly. I suggest making the broth and filling on Day 1 and finishing up the rest on Day 2 so it’s not so daunting of a task.
Good luck. I hope you enjoy these as me and if you have tips on keeping the broth in the dumpling, please share!
- Ground Pork, 1 pound
- Cooked Shrimp, 1 pound (1/4 pound shrimp + shells of entire package)
- Light soy sauce (regular soy sauce), 2 Tbsp.
- Dark soy sauce, 2 Tbsp.
- Mirin, 1 tsp.
- Sesame Oil, 1 tsp.
- Green Onions, 1 bunch
- Kimchi, 1/2 cup finely chopped
- Dumpling Wrappers, 1 package
- Black Peppercorns, 6 peppercorns
- Garlic, 1 clove
- White Onion, 1/4
- Bay Leaf, 1
- Fresh Thyme, 2 sprigs
- 1 Lemon, 1/2
- Gelatin, 1 Tbsp.
Step 1: Make Shrimp Stock
- Shrimp Shells from 1 pound package
- 6 cups water
- Green onion tops, green parts from 1 bunch
- 6 black peppercorns
- 1 garlic clove, smashed
- 1/4 white onion
- 1 bay leaf
- 2 sprigs thyme
- 1/2 lemon
- 2 mushrooms
- 1 Tbsp. gelatin
Shrimp Stock Directions:
- Add all ingredients except gelatin to a stockpot. Bring to a boil then reduce heat to a simmer. Simmer until reduced to 2 cups.
- Strain stock and return to pot. Season with salt and pepper to taste.
- Dissolve gelatin in 3 Tbsp. water until softened.
- Add softened gelatin to stock. Stir until completely dissolved.
- Pour mixture in an 8×10 glass baking dish.
- Refrigerate overnight.
Step 2: Make Filling
My Sous Chef, Oscar
- 1 pound ground pork, browned and cooled
- 1/4 pound shrimp, very finely chopped
- 1/2 cup green onions, white parts only, very finely chopped
- 1/2 cup kimchi, very finely chopped
- 2 Tbsp. light soy sauce
- 2 Tbsp. dark soy sauce
- 1 tsp. mirin
- 1 tsp. sesame oil
- Add all ingredients to a large bowl and stir together. Use a wooden spoon to break up any larger pork pieces. You want a very fine filling to make your life easier when it’s time to assemble the dumplings.
- Taste mixture and make adjustments as needed. It should taste salty (soy), a little sweet (mirin), and a little funky (kimchi).
- Refrigerate until ready to assemble dumplings.
Step 3: Assemble Dumplings
- Gelled Shrimp Stock
- Dumpling Filling
- Dumpling Wrappers
- Cut gelled shrimp stock into 1/2″ cubes. Add to filling mixture and stir very gently just to incorporate. Set aside.
- Get a working station set-up.
– Dumplings covered with wet paper towels.
– Small bowl with water and a brush to dampen dumpling wrappers.
– Filling mixture
– Cooked sheet lined with parchment paper.
- Watch a YouTube video on how to assemble a dumpling. Make sure to leave a small hole at the top of the dumpling. Steam needs to escape the dumpling while cooking. If no hole, the broth will leak out of the dumpling.
- Place dumplings on parchment paper making sure they aren’t touching.
- Freeze for 2 hours and transfer frozen dumplings to a freezer-friendly container.
Step 4: Prep Dumplings
- Line each layer of a bamboo basket with cabbage leaves.
- Arrange dumplings on cabbage leaves so they are not touching.
- Steam from frozen for 12-15 minutes and 10-12 minutes from fresh.
- Serve immediately.