- Plain flour: 200g
- Water: 100ml
- Chicken soup: 200ml
- Huiji Waist Tonic: 1 tbsp
- Brown sugar: 1/2 tbsp
- Gelatin powder: 1 1/2 tsp
- Minced pork: 250g
- Prawns: 500g
- Chives: 50g
- Dried Chinese mushrooms: 1 pcs
- Oyster sauce: 1 tbsp
- Salt: 1/4 tsp
- Sesame oil: 1/2 tsp
- Corn flour: 1 tbsp
- To make the dumpling skin, pour 200g of plain flour into a mixing bowl and add water (100-150ml). Start with 50ml water first and gradually increase as you knead.
- Knead till smooth and not sticky.
- You may add more water if it is too dry or more flour if it is too sticky.
- Set aside.
- Next, prepare the broth. Bring the chicken soup to a boil.
- Add 1 tbsp of Huiji Waist tonic and 1/2 tbsp brown sugar.
- When the sugar is dissolve, mix in 1 1/2 tsp of gelatin powder. Stir until full dissolve.
- Pour the broth into a container and keep in the fridge until jelly is set.
- Cut the broth jelly into cubes and keep in fridge for later use.
- Then, make the fillings. Mix 250g minced pork, 500g chopped prawns, 50g chives, 1 diced dried Chinese mushrooms, 1 tbsp oyster sauce, 1/4 tsp salt, 1/2 tsp sesame oil, a dash of pepper, and 1 tbsp corn flour into a mixing bowl.
- Throw/ smack the meat into the bowl for a couple of times until gluey.
- Marinate for 2 hours.
- To assemble, shape the dough into small balls and flatten into an 8cm wide wrapper. Lightly floured each wrapper.
- Scoop in the fillings and 2 to 3 cubes of broth jelly.
- Position it in the center and gently fold the side of the skin, leaving the center part open.
- Use index finger and thumb to pinch the rim of the dough and slightly pull up the rim higher as to prevent the soup from leaking out.
- Steam over boiling water for 6-8 minutes.
*Recipe by Jessica Lie
Original URL: https://ladyhomechef.blogspot.sg/2017/05/huiji-steamed-soup-dumplings.html