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

FAQs

Why are my soup dumplings gummy? ›

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.

5 Common Reasons Dumplings Fall Apart

Others can be too wet and sticky and end up tearing. If the filling isn't cohesive enough, it will tumble out when you bite into it. If there's air trapped in the sealed dumpling, it will balloon during cooking, causing an explosive first bite.

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.

Why is there no soup in my soup dumplings? There are a few possible culprits here. Overcooking dumplings can cause the soup inside to evaporate. But if they're left to cool for too long, the gelatin in the soup will solidify.

Using too much flour: If you use too much flour in your dumpling dough, the dumplings will be dense and tough. Be sure to measure the flour carefully and follow the recipe closely. Using the wrong type of flour: Different types of flour have different protein levels, which can affect the texture of the dumplings.

A little citrus zest also makes a great addition. Lemon zest is a good all-rounder, but orange would also work well, particularly for lamb or beef stews. A little mustard or horseradish will also add a hit of extra flavour to your dumplings – not too much though, as they also add moisture.

The steam that builds up by covering the pot is what cooks the dumplings. Don't boil or stir the dumplings. Vigorous boiling and stirring will cause the dumplings to fall apart.

I suspect the reason you notice a decidedly flour-y taste is because you aren't adding salt, or not using enough salt. Yes, even sweet baked goods need salt! Another thing you can use to counteract the raw, flour taste is to add flavorings to the batter or dough.

Traditional Chinese soup dumplings are popular for a reason—they're easy to cook, pair great with a ton of other dishes, and they're full of rich, savory soup. You've probably seen soup dumplings on your feed and wondered if you're the only one who doesn't know what they are. You're not alone!

What is the difference between soup dumplings and dumplings? ›

Sometimes called "soup dumplings," xiao long bao are a round, purse-shaped dumpling made of a relatively thick (thicker and doughier than jiaozi, for instance) wheat wrapper, which is crimped on the top. Although it's called a soup dumpling, xiao long bao are not actually filled with soup.

In a Nutshell. The primary difference between dumplings and wontons is that wontons are always filled with a meat or vegetable filling, whereas dumplings can be filled or the ingredients can be mixed with the dough and formed into balls.

For soup dumplings, it is best to leave them in the steamer basket in order to avoid tearing the dumpling wrappers during transfer to a different dish. Cover and steam for 9-10 minutes or until fully cooked through. The inside of the dumpling should reach 130˚F when using a thermometer. Serve immediately.

Xiaolongbao are often referred to as a kind of "dumpling", but are distinct from Chinese jiaozi or wonton. In some parts of China and overseas, xiao long bao may specifically refer to a kind of soup dumpling, the tangbao (Chinese: 汤包) of Jiangnan cuisine, which are strongly associated with Shanghai and Wuxi.

I drop the rolled dumplings into boiling chicken stock, and then simmer the rolled dumplings gently for 10 minutes while stirring so they don't stick to the bottom. Then I turn off the heat, and put the top on the pot to let them rest for 10 minutes before serving.

When done just right, the dumplings are light, fluffy, and tender. You slice into one with a spoon, scoop up a little chicken and broth, and the result is heaven. But those same doughy balls can be the meal's downfall if they turn out tough, undercooked, or gummy.

The liquid should be at a low/moderate steady boil. If it's boiling too hard, the dumpling dough can fall apart. Simmering broth might not be hot enough to raise the dumpling dough. Remove or tilt the lid after they've cooked so the dumplings don't over-steam and get soggy and dense.

If they are homemade fresh dumplings, just as making breads, a few pitches of flour or corn powder will prevent them to stick together. If those are frozen dumplings, don't use hot water to boil them, out the dumplings in a pot of cold water and then heating them up, then they won't stick.