Pork Soup Dumplings Recipe - Jett's Kitchen (2024)

FAQs

Why are my dumplings dissolving in my soup? ›

If you add the dumplings too early and they cook much longer than 15 minutes (depending on the size of the dumpling), they will begin to break down.

Watch Yan and a dumpling chef mix the dough for the wrappers, blend the filling so that it's "very, very smooth, and very light," fill the dumplings, pinch them closed, and finally stack them high in steamer baskets. The secret to getting that liquid center? Jellied soup.

6. Restaurant quality soup dumplings at home! Did you know that Trader Joe's dumplings are actually just cooked and then frozen?

Don't Overwork the Dumpling Dough

First, mix the dumpling ingredients just until the dough comes together. You'll whisk together the dry ingredients, then add melted butter and heavy cream. Stir everything together until the wet and dry ingredients are combined and you don't see any more dry flour.

Since excess liquid can make for soggy dumplings, cheesecloth can help drain water from cabbage, fat from pork, or other moisture from the filling ingredients. Place the food in the center of the cheesecloth, wrap tightly, and squeeze until all the moisture is removed. It can be repeated as needed.

One of the major components of soup dumplings is the broth, of course. The most traditional recipes make the broth with water and pork bones. Scallions, Chinese rice wine, ginger, garlic, white pepper, and other herbs or traditional seasonings could be used.

They can be steamed, boiled, pan-fried, or deep-fried, and can have thin, delicate wrappers, or be made with a thicker, heavier dough.

“If it's fairly lean meat to start with, the dumpling is going to be quite low in fat in that sense,” Austin said. The same goes for frozen dumplings you buy from the supermarket. As long as they're not pre-deep fried and contain whole, healthy ingredients they are an okay option, according to Austin.

Potstickers at a Glance

Unlike dumplings, potstickers are made with a thin wrapper, sometimes referred to as a dumpling skin. This is because they are steam fried to get a crispy golden bottom layer and to ensure that the filling is juicy and delicious.

Yes, they both look the same and are often confused by the other. However, bao and dumplings are completely different in terms of dough, filling, and cooking process.

What kind of vinegar for soup dumplings? ›

Black Vinegar for Soup Dumplings

They're also the most traditional way of enjoying soup dumplings, alongside thin slices of fresh ginger. Zhenjiang black vinegar (鎭江香醋) originated in the eastern Chinese city of the same name and is made with black sticky rice and other grains.

Recall 010-2024 Labels

The supermarket has announced that it's recalling Trader Joe's Steamed Chicken Soup Dumplings because they may contain “foreign material (plastic).”

The Agriculture Department's Food Safety and Inspection Service noted that the now-recalled dumplings, which are produced by the California-based CJ Foods Manufacturing Beaumont Corp., may be contaminated with foreign materials — “specifically hard plastic from a permanent marker pen.”

That is: Trader Joe's more or less only sells products under its own brand name, with few exceptions. Trader Joe's is definitely cheaper than the average grocery store, but you might have to wait in a longer checkout line to take advantage of them.

Double-check that you added the correct amount of baking powder and that it's not expired. Additionally, if the dumplings don't have room to grow in the pot, they may not rise properly. Make sure to drop them spaced apart and on top of the meat and vegetables so that they don't sink into the stew.

Homemade dumplings can fall apart for a number of different reasons, or any combination of them. Often they burst during cooking because they have too much filling for the amount of dough. Some doughs are too dry, so the dumplings won't stay sealed. Others can be too wet and sticky and end up tearing.

To stop biscuit dumplings from dissolving it's important to drop the dough into boiling liquid, then immediately reduce the heat to low (if the low setting on your stove is really low, then you might need to use medium-low).

If you overcook your dumplings in the steamer or when boiling, the dough of the wrappers will have a gummy texture that isn't very pleasant, and your filling might get dry and tough. If you overcook them in the pan, you risk a similar gummy texture on top and a bitter, burnt crust on the bottom.