Above: Asian Soup Dumplings, with soy ginger sauce
Above: Broth, made with Agar, to gel, then cut into portions Below: Pork Filling, with green scallion, and seasoned
Above: Dough, rolled out and begin to cut Below: Cutting out the shells for the Dumplings
Above: Add some Pork filling Below: Add some of the gelled broth
Above: Start Pinching around the outer edge, and sealing the Dumpling
Above: If done correctly, you pinch and overlap, causing the dumpling to have this folded look!
The dumplings were steamed, in a double steamer, and served, along side some Chinese Greens, cooked in the same broth. I've had Pan-Fried, and Steamed Dumplings and my favorite so far, has been Pan-Fried. That chewy dough with the Fried Crispy part, combined with the favors of the filling make for a wonderful meal. I would say it is easily one of my favorites, however, This new Dumpling, to me: Soup Dumpling? WHAT an amazing Explosion of flavor! The same savory filling, and THEN, you get a burst of this wonderful soup, too, all inside this tiny dumpling.!
Now that I know how to make this treat, I am positive, it will be in my monthly meal planning.
Do you have a recipe from family, or generations gone by? something you love? Let me know, below
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