Shanghai Soup Dumplings

Shanghai Soup Dumplings
heavily adapted via E (~75 dumplings)

  • 10 c. water
  • 1 stewing hen, quartered
  • 1 strip of cured Chinese bacon, cut into 4-5 pieces
  • 3/4 c. coarsely chopped green onions, white parts only
  • 2 1″x1/2″ slices of ginger, peeled
  • 2 whole dried shiitake mushrooms
  • 2 large garlic cloves, flattened
  • 1 T. soy sauce
  • 2 t. Shaoxing rice wine {I actually think I put 2 T.}
  • (1 T. unflavored gelatin)

  1. Bring pot of water to a boil. Gently add all the ingredients into water pot, except for the gelatin. Reduce to low heat and cover for 1-1.5 hours. Cook uncovered for 1 more hour.
  2. Strain the broth, and skim away most of the grease. Reserve ~1 c. of broth, and reduce the remaining liquid to ~2.5 c.
  3. Dissolve the gelatin in the reserved and cooled broth, then pour it into the hot broth. Cook until dissolved.
  4. Pour the broth into a 13″x9″ dish. Refrigerate over night.
    NOTE: Do not reduce all the way to 2 c., it becomes too concentrated…maybe to 4c. Also, 1 T. gelatin >>>>>> way too much! Use ~1 – 1 1/2 t. of gelatin per 2 c. broth.
  5. Once the broth has gelatinized, cut it into  really small cubes. (Smaller than depicted!)


  • 1 1/4 lb ground pork
  • 1/3 c. finely chopped green onion, white parts only
  • 3 T. sugar
  • 2 T. soy sauce
  • 2 large cloves of garlic, minced
  • 3/4 t. salt
  • 1/2 t. ground black pepper
  • 1/2 t. finely grated ginger
  • 1/2 t. Shaoxing rice wine
  • 1/4 t. sesame oil

  1. Mix all the filling ingredients together. Carefully mix in the cubes of gelatinzed broth.
  2. Form the filling in ~1 t. rounds. Arrange on a parchment paper covered cookie sheet.


  • 2 pkgs of Kwan San Dumpling Wrappers (blue)
  • 1/2 c. water
  • wooden rolling pin or chopstick
  1. Emaciate the edges of each dumpling by rolling inwards.
  2. Lightly brush the thinned edges with water.
  3. Place filling in the center. Pleat and twist the edges up. Pinch off excess dough

Dipping Sauce

  • Kimlan soy sauce
  • white vinegar
  • hot chili oil


  • bamboo steamer
  • napa or other cabbage leaves

Preheat stove top. Once boiling and steaming, put dumplings on top of cabbage leaves + bamboo steamer. Steam for ~8-9 minutes.

These were very tedious to make, but I had a fun time doing so. Well…and

because I love you that much.


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