Pork Soup Dumplings Recipe - Jett's Kitchen (2024)

FAQs

Why are my soup dumplings gummy? ›

If you overcook your dumplings in the steamer or when boiling, the dough of the wrappers will have a gummy texture that isn't very pleasant, and your filling might get dry and tough. If you overcook them in the pan, you risk a similar gummy texture on top and a bitter, burnt crust on the bottom.

If you add the dumplings too early and they cook much longer than 15 minutes (depending on the size of the dumpling), they will begin to break down.

Lower your heat so that your broth is just barely barely barely boiling and drop these pieces in one at a time. It is important that you DO NOT STIR. We are not going to stir these as we don't want our dumplings cooking up. If you do stir, you will basically cause your dumplings to dissolve.

Watch Yan and a dumpling chef mix the dough for the wrappers, blend the filling so that it's "very, very smooth, and very light," fill the dumplings, pinch them closed, and finally stack them high in steamer baskets. The secret to getting that liquid center? Jellied soup.

Overcooking: If you leave the dumplings in the water or broth for too long, they can become overcooked and tough.

The second secret to making really good dumplings is to keep the lid closed while the dumplings cook. With the soup simmering over a low flame and the dumpling dough ready, you'll drop spoonfuls of the dough onto the surface of the simmering broth, then cover the pot with a lid.

I drop the rolled dumplings into boiling chicken stock, and then simmer the rolled dumplings gently for 10 minutes while stirring so they don't stick to the bottom. Then I turn off the heat, and put the top on the pot to let them rest for 10 minutes before serving.

Since excess liquid can make for soggy dumplings, cheesecloth can help drain water from cabbage, fat from pork, or other moisture from the filling ingredients. Place the food in the center of the cheesecloth, wrap tightly, and squeeze until all the moisture is removed.

I suspect the reason you notice a decidedly flour-y taste is because you aren't adding salt, or not using enough salt. Yes, even sweet baked goods need salt! Another thing you can use to counteract the raw, flour taste is to add flavorings to the batter or dough.

Most likely contents of the dumplings are inside is still raw so you add the cold water to slow down the cooking process of the dough so it doesn't break apart while allowing the filler to finish cooking.

Why are my suet dumplings heavy? ›

Overworking the mixture, thus having heavy dumplings is a common mistake people make. Dumplings need very gentle handling, so mix only until the ingredients are just combined, and if your recipe involves rolling them out with extra flour, avoid using too much.

What makes xiao long bao different from other types of dumplings is its super delicate skin that's thin and elastic, yet soft and almost transparent. They are both filled with that delicious gelatin that turns into soup when cooked. The main difference is that xiao long bao are steamed instead of pan-fried.

What are dumplings made of? The dumpling dough is made of three main ingredients: flour, water and salt. But which flour you use depends on which dumpling you want to make.

Chinese soup dumplings, sometimes also referred to as Shanghai Soup Dumplings, xiaolongbao, tang bao, or “soupy buns” (as it is hilariously translated on some menus), are a steamed dumpling consisting of a paper thin wrapper enveloping a seasoned pork filling and hot, flavorful soup.

If they are homemade fresh dumplings, just as making breads, a few pitches of flour or corn powder will prevent them to stick together. If those are frozen dumplings, don't use hot water to boil them, out the dumplings in a pot of cold water and then heating them up, then they won't stick.

To cook the dumplings, you need to cover the pot with a lid, barely cracking the lid. One thing that helps is to rub butter or solid shortening around the rib of the pot. This helps to keep the broth from boiling over the top. Don't overwork the dough.