Reunited with my friend Tina this weekend and we ended up cooking so much food! We made some bánh cuốn followed by LOTS of dumplings…
As we were making Sheng Jian Baos, we started reminiscing about the time we visited this restaurant in Covent Garden called Red Farm, which had some ‘giant’ soup dumplings on their menu… Unfortunately when they arrived to our table, they turned out to be much smaller than we had imagined.
On the spur of the moment, we decided to make some giant dumpling ourselves with the leftover filling that we had. Added some tiny straws to ‘sip’ the soup, and well because it’s cute. Still not sure about how to delicately eat such a massive dumpling but it definitely was so much fun to make 😆
Giant Soup Dumpling
- Yield: 4 giant dumplings 1x
- 200 g flour
- 100 ml water
- 1 pinch of salt
- 200g meat (I used ground pork)
- 2 Chinese cabbage leaf, finely chopped
- 1 tbsp soy sauce
- 1 tsp salt
- 1 tsp ginger
- 1 tsp sesame oil
- 1 tsp Shaoxing wine
- 1 stock cube (I used chicken stock)
- 100 ml hot water
- 5 g gelatine powder
Alternatively you can use fresh stock and add gelatine for it to set.
Prepare the filling
- Add the gelatine powder and stock cube into hot water (not the other way around otherwise it will clump up) then mix until well combined. Leave it to cool then refrigerate either overnight in the fridge or a few hours in the freezer so that it sets
- Mix all the filling ingredients together until you get a sticky paste consistency. Refrigerate until the gelatine is set. (in the meantime you can start preparing your dough and come back to this later)
- Once the stock jelly is firmly set, take it out of the fridge and cut into small cubes about 5mm wide
- Mix the stock jelly with the filling you previously prepared until evenly distributed.
Prepare the dough
- Add all the ingredients into a bowl and mix until you get a smooth dough ball
- Cover and leave it to rest for about 30 minutes
- Divide the portions into 4 then roll into dough balls
- Roll out the dough by flattening it out into a disc then thin out the sides rolling pin while rotating the dough disc
- You can fold the dumpling then move it into the steamer but I find it easier to fold the dumpling inside the steamer instead.
- Prepare the bamboo steamer by lining it with a piece of round baking paper with some holes poked into it
- Place the dough disc on top of the steamer then add some filling (I used about 5 tablespoons)
- Fold the dumpling by *pinching* the edges together and moving forward around the circle.
- Steam the dumpling for 15 minutes
- Ready to serve! Add a tiny straw for decoration 😃