Shortcut Asian Dumpling Soup Food

ASIAN DUMPLING SOUP

Steps:

• In a medium saucepan, combine scallions, garlic, ginger, and 3 cups water. Bring to a boil and cook, partially covered, for 10 minutes. Add chicken broth and mushrooms, cook until the mushrooms begin to soften, about 3 minutes.
• Add dumplings and baby corn; boil until dumplings are tender, about 4 minutes. Add watercress, stir until wilted, about 30 seconds. Spoon into bowls, and serve immediately.

CHINESE DUMPLING SOUP RECIPE

Steps:

• Method: Mix the prawn meat with a little of salt and corn flour. Leave them for about 15 to 20 minutes. Rinse and pat dry with kitchen papers. Cut each into 3 to 4 pieces. Mix pork mince with marinade. Stir in the prawn, mushrooms, bamboo shoots, wood ears. Cover and chill in fridge for about 20 minutes, or until you're ready to wrap dumplings. Put a heaped spoon of fillings in the middle of a wrapper. Damp the wrapper around the fillings and seal the filling tightly, leaving the wrapper edges loosely. No need to make it perfect. Just make sure the fillings won't leak out while boiling. Repeat this step to finish wrapping with the remaining fillings. Bring the chicken stock to a boil over high heat in a pot. In the meantime, carefully put dumplings into another large pot of boiling water over high heat. Stir the water with chopsticks in order to avoid the dumplings stick to the bottom. When the dumplings float to the water surface. Immediately transfer them into the chicken stock. Add bok choy and cook for a while. Season with salt. Sprinkle spring onion and sesame oil. Serve immediately.

SPEEDY DUMPLING SOUP

Steps:

• Combine the broth, slaw mix, soy sauce, ginger, scallion whites, garlic and red pepper slices in a large saucepan, then bring to a simmer. Add the dumplings and return to a simmer. Simmer until the veggies are tender and the dumplings are cooked, about 10 minutes. Garnish with the scallion greens.

CHINESE DUMPLING SOUP

Steps:

• Put the broth, ginger, soy, wine, vinegar, sesame oil, sugar and salt in a soup pot and bring to a boil over high heat. Adjust the heat so the broth simmers and cooks to lightly flavor with ginger, about 10-15-minutes.
• Add the carrots, and simmer until tender and cooked through, about 5 minutes. Just before serving, add the dumplings, cook for 3 minutes, stir in the scallions and spinach and cook until the greens wilt, about 1 minute. Divide among warm bowls and serve. Serve with chili sauce on the side if desired.

XIAO LONG BAO - PORK SOUP DUMPLINGS

Steps:

• In a pot, add water, bouillon powder, ginger, ham, and onion over medium high heat. When it reaches a boil, lower to medium heat and allow to simmer for eight to ten minutes or until the liquid reduces to half the amount.
• Strain the stock into a bowl and rest for 15 minutes to allow the flavors to concentrate.
• Place the strained stock into the post again and mix in the agar agar powder thoroughly. Wait for the liquid to boil and then remove it from the heat. Place the liquid in a glass container and allow it to rest to cool before moving it into the fridge to set for 45 minutes.
• Measure flour and add into a mixing bowl.
• Boil your water and mix in the salt until it dissolves. Add the hot water carefully into the flour and mix with chopsticks or a spoon. Mix until it becomes a shaggy dough.
• Move the dough onto a floured surface and knead with the heel of your hand. To knead, use the heel of your hand and move the dough upwards, turn in a 45 degree angle and repeat. Continue for eight to ten minutes or until the dough becomes smooth. Cover with a towel or cling wrap and rest for 30 minutes.
• Take the set gelatin stock from the fridge and cut it into bite sized pieces. Reserve about ¼ of the gelatin and put it aside for later.
• In a food processor, add the ground pork, minced green onion, minced ginger, seasonings, and ¾ leftover gelatin. Pulse until the filling is combined, but before it becomes a paste. In between pulses, you can use a spatula to scrape the bottom and sides to make sure all parts of the filling is mixed. If you don't have a food processor, you can also use your knife to chop up and mince the filling together. We're trying to adjust the texture of the filling so it is smoother after it cooks.
• After resting, weigh your dough and divide by 50 to know how much to portion out for each wrapper. This should be around seven grams per wrapper for this recipe. Cut each piece of dough according to this measurement. Put cut pieces under a damp towel while you roll out wrappers to prevent them from drying out.
• Take one piece of dough and roll it out into a 2 ½ inch circle. Use the rolling pin to thin out the edges. This should make a three inch circle. Repeat this with the rest of the wrappers. Keep the rolled out wrappers under the damp towel.
• In your left hand (or non-dominant hand), place a wrapper on your palm and add about ten grams of filling in the middle of the wrapper. With the reserved gelatin cubes, add about one or two cubes on top. This will make sure you have extra soup in each bite.
• Using your right hand (or dominant hand), take your pointer finger and thumb and make a fold starting at the top edge of the dumpling and continue to make folds towards your left hand (or non-dominant hand).
• Use your left hand's (or non-dominant hand's) index and pointer finger to guide folds into your other hand. These folds should start to resemble pleating when you pinch the folds together.
• Continue with these folds around the dumpling until you reach the first fold where you can finish pinching the top of the dumpling together in a swirling motion. Always go the same direction you've been folding. The end result should be a swirl or twist on top. There shouldn't be any holes on top.
• To make the dipping sauce, combine equal parts black vinegar and soy sauce (or whatever your preference is). Julienne some ginger and add it to your dipping sauce.
• Line your steamer with lettuce or parchment paper and preheat the steamer on the stove before adding your dumplings.
• Place dumplings in the steamer and cook for about ten minutes per batch. Do not open the steamer before then. After, test one dumpling to see if it's cooked and the gelatin has melted.
• Serve with dipping sauce and eat immediately.

CHICKEN AND DUMPLING SOUP

Steps:

• Start out by putting together the dough for your dumplings. Mix together the flour, salt and baking powder. Then slowly add in your ice water. Keep adding it in until you have enough to form a nice dough ball. Knead your dough for about 5 minutes and then set it the side and let it rest while you work on the other end of the soup.
• In a large pot add together your stock, chicken, carrots, celery, garlic, basil, oregano, and celery salt. Heat it up on medium heat and let the chicken cook through. When the chicken is cooked, remove it and set it to the side.
• Now grab up your dough and roll it out about 1/4" thick with your rolling pin. Cut it into small squares and place them in your hot broth. As they cook up, they will rise to the top of the broth.
• While your dumplings are cooking, go ahead and shred your chicken up. Add it to your soup. Last but not least, add in the half and half and give it a couple swirls around the pan to incorporate everything together.

SHORTCUT ASIAN DUMPLING SOUP

Steps:

• In a medium pot saute garlic and ginger in oil for a minute or two. Add broth, soy sauce, sugar and rice wine, Bring to a boil. Add dumplings and boil 5 more minuted over medium-low.
• If using egg, beat with fork till frothy. Slowly pour into boiling soup in a thin stream, creating cooked ribbons of egg.
• Remove from heat and garnish with scallions and pepper.

SEMOLINA DUMPLING SOUP

Steps:

• Cream butter, add semolina, egg and seasonings.
• Let rest for 15 minutes.
• Bring stock to a boil, reduce heat to medium.
• Roll the dough in small balls and drop them into the stock.
• The dumplings will sink to the bottom of the pot, to make them resurface, just stir carefully.
• Let simmer for 20 to 30 minutes.

ASIAN DUMPLING SOUP

Steps:

• In a 5- to 6-quart pan, add chicken broth, ginger, garlic, rice vinegar, and soy sauce. Bring to a boil over high heat.
• Add potstickers or won tons and simmer, uncovered, until hot in center (cut to test), 6 to 8 minutes.
• Add sliced green onion.
• Serve in bowls and add Asian (toasted) sesame oil to taste.

CHINESE DUMPLING SOUP

Steps:

• Put the broth, ginger, soy, wine, vinegar, sesame oil, sugar and salt in a soup pot and bring to a boil over high heat. Adjust the heat so the broth simmers and cooks to lightly flavor with ginger, about 10-15-minutes.
• Add the carrots, and simmer until tender and cooked through, about 5 minutes. Just before serving, add the dumplings, cook for 3 minutes, stir in the scallions and spinach and cook until the greens wilt, about 1 minute. Divide among warm bowls and serve. Serve with chili sauce on the side if desired.
• Optional- Cook the dumplings according to package directions for potstickers- Serve dumplings on the side of soup.

XIAO LONG BAO-CHINESE SOUP DUMPLING

Steps:

• Make the pork jelly in the previous day with this instruction.
• In a small bowl, soak minced ginger, green onion and Sichuan peppercorn with 1/2 cup hot water for around 10 minutes to make ginger and green onion water.
• Blend the pork jelly for a while. Then add pork chunks in a blender, add salt, sugar, pepper, light soys sauce and oyster sauce. Blend with pause for 10 seconds. Then add the ginger and green onion water in. Continue blending with pause for another minute. Add the pork jelly, chopped green onion and sesame oil in. Stir in one direction for 1 or 2 minutes. Cover and place in fridge.
• Add pinch of salt in flour. Add flour and water in a mixing bowl and then knead the dough until smooth and stretchy (this process may need 15 to 20 minutes depending on your kneading skill. You can also use a mixer to do this job.) Cover with a wet cloth and reset for 1 hour.
• Shape the dough into a long log and cut into small pieces (around 12g each one). Then roll the wrapper out to form a large wrapper (around 12 cm in diameter). The wrapper should be quite thin.
• Place the wrapper in your left hand. Place 1 tablespoon of the filling in the center of your wrapper. Fix the starting point with the thumb of right hand and begin to fold the edge counterclockwise. Move the thumb slowly in the process. Repeat the process until the dumpling is completely sealed. Then slightly pull up the sealed peaks and then remove the extra flour(so we can get even and thin wrapper).
• Place the assembled dumpling on lined steamer. Set up the steamer and steam for around 8 to 10 minutes after the water is boiling.
• Serve directly or with Chinese black vinegar and ginger shreds.