The Foodie Physician: Dining with the Doc: Chinese Soup Dumplings

Dining with the Doc: Chinese Soup Dumplings

An explosion of flavors and textures- these dumplings are pure bliss in a bite!


#TheRecipeRedux #Progresso #Dumplings #ProgressoEatsContest


I received free samples of Progresso Cooking Stock mentioned in this post at no cost. By posting this recipe I am entering a recipe contest sponsored by Progresso Cooking Stock and am eligible to win prizes associated with the contest. I was not compensated for my time.

Did you know that bone broth is one of the hottest recent culinary trends?  High quality cooking stock is made by simmering real bones, flavorful vegetables and aromatic herbs for hours.  It’s this process that gives it rich depth of flavor.  That’s how Progresso’s new line of premium Cooking Stocks are made.  All of that flavor is packed into a carton that you can open up and use immediately with none of the work.  It's a great addition to soups, stews, sauces, chili- the possibilities are endless!  And at just 15-45 calories and 0-1 gram of fat per serving, it's a quick and clean way to boost the flavor of any dish.     




#TheRecipeRedux #Progresso #Dumplings #ProgressoEatsContest


So when I heard about the Recipe Redux #ProgressoEatsContest featuring the new premium Cooking Stocks from Progresso, I knew I had to enter.  One recipe immediately popped into my mind- Chinese soup dumplings.  To me, this dish is the epitome of bone broth dishes.   If you’ve never had soup dumplings, you must try them at least once- you won’t regret it!  They're like traditional dumplings but taken to a whole new level.  Incorporated into the dumpling filling are cubes of gelatinized broth.  As the dumplings steam, the broth melts so that when you bite into one, you get an explosion of flavor and textures in your mouth.  Pure bliss in one bite!




#TheRecipeRedux #Progresso #Dumplings #ProgressoEatsContest


When we lived in New York City, we used to frequent Chinatown and enjoy soup dumplings often.  They’re a dim sum staple.  I admit that we were spoiled, having access to the best international cuisine available.  Now that I live in South Florida, some of these dishes are a little harder to find so I often try to recreate them at home.  However, I never tried to make soup dumplings before because it’s a long process to make the gelatinized broth.  Traditionally, to get that rich, thick broth, several ingredients like pork bones, pigs feet and skin are simmered with aromatics.  The collagen melts into the stock, thickening it and eventually it solidifies when refrigerated. 


Fortunately, there’s a much faster and easier way to make the gelatinized broth at home.  Simply whisk some gelatin into Progresso Chicken or Vegetable Cooking Stock and refrigerate until firm.  Easy peasy!  Once it hardens, you’ll basically have a big tray of jello.  Slice it into long planks and then dice it up into cubes.  Just look at those beautiful little cubes of chicken goodness waiting to get stuffed into dumplings!


#TheRecipeRedux #Progresso #Dumplings #ProgressoEatsContest
#TheRecipeRedux #Progresso #Dumplings #ProgressoEatsContest


For the dumpling filling, I used a combination of chicken and shrimp.  Although pork is traditional, I wanted to use chicken to highlight the flavors in the Progresso Chicken Cooking Stock.  I also took a little help from the store by buying dumpling wrappers instead of making wrappers from scratch.  You can find dumpling wrappers at Asian grocery stores or specialty stores like Whole Foods.  If you can’t find them, you can use wonton wrappers, which are slightly thinner. 


#TheRecipeRedux #Progresso #Dumplings #ProgressoEatsContest
#TheRecipeRedux #Progresso #Dumplings #ProgressoEatsContest


When you stuff the dumplings, you want to put about 1 teaspoon of the meat filling into the center of each dumpling wrapper and add a couple of the broth cubes.  Don’t overstuff them or they will be difficult to wrap- I learned the hard way!  Then, lift up the edge of the dumpling wrapper and make little pleats, working your way around the whole circle until it is closed.  It took a few tries to get used to forming the dumplings but after two or three, I had it down pretty well!


#TheRecipeRedux #Progresso #Dumplings #ProgressoEatsContest
#TheRecipeRedux #Progresso #Dumplings #ProgressoEatsContest


This recipe makes a lot of dumplings, so at this point you can freeze some and save them for a rainy day.  Then when you’re ready to cook them, set up your steamer.  I don’t have a traditional bamboo steamer so I used my rice cooker, which has a steamer basket insert.  Add a couple of inches of water to the bottom of the pot and line the steamer basket with some cabbage leaves.  Spray them with cooking spray and arrange some dumplings in the basket so that they’re not touching each other.  Steam them for about 10-12 minutes or until the filling is cooked through. 


#TheRecipeRedux #Progresso #Dumplings #ProgressoEatsContest


To serve with the dumplings, I made a quick sauce with soy sauce, Chinese black vinegar and ginger.  If you don’t have black vinegar, you can use a mixture of 1 part balsamic vinegar, 1 part rice wine vinegar and 3 parts water.    


One last thing- don’t be shy or dainty when you eat these dumplings!  They’re best eaten in one big bite.  As you bite into it, the soup will burst out and mix with all of the flavors in your mouth.  Serve them as an appetizer at your next party and watch them disappear!  


#TheRecipeRedux #Progresso #Dumplings #ProgressoEatsContest


Chinese Soup Dumplings
Makes about 80 dumplings or 20 servings


Filling:
1 tablespoon unflavored gelatin
2 cups Progresso Chicken Cooking Stock
1 pound ground chicken
¼ pound peeled, deveined raw shrimp, finely chopped
3 scallions, thinly sliced
½ teaspoon grated ginger
½ teaspoon grated garlic
1 ½ tablespoons low sodium soy sauce or tamari
1 ½ teaspoons Chinese Shaoxing wine (rice wine) or dry sherry
1 ½ teaspoons sugar
¼ teaspoon sesame oil
¾ teaspoon kosher salt
¼ teaspoon black pepper

Dipping Sauce:
¼ cup low sodium soy sauce or tamari
¼ cup Chinese black vinegar
1 inch piece of ginger, cut into matchsticks

1 package 3-inch round dumpling wrappers
3 or 4 green or Napa cabbage leaves


Directions:
Pour 3 tablespoons water into a small bowl and sprinkle the gelatin on top.  Let the gelatin soften for a few minutes.  Meanwhile, heat the Progresso Chicken Cooking Stock in a medium saucepan until hot but not boiling.  Remove from heat and add the gelatin mixture.  Whisk until combined.  Pour the liquid into a 13x9x2-inch baking dish.  Cover and refrigerate until solid.   Once solid, cut the block into long strips and then cut the strips into cubes, about ½-inch in size.    

Mix the chicken, shrimp, scallions, ginger, garlic, soy sauce, wine, sugar, sesame oil, salt, and pepper together in a bowl. 

To make the dipping sauce, mix the soy sauce, vinegar and ginger together in a small bowl.  Refrigerate until ready to use.

To make the dumplings, place one dumpling wrapper on a cutting board or flat surface and place a teaspoon of the filling in the center.  Add 2 or 3 cubes of gelatinized broth to the filling, pressing them in.  Lift up one edge of the dumpling wrapper and make small pleats or folds in the dough, working your way around the entire circle until the dumpling is closed.  Pinch the top to seal it.  Assemble the remaining dumplings. 

To steam the dumplings, pour water into a steamer to a depth of 1 or 2 inches.  Line the steamer basket with a few cabbage leaves and spray it with cooking spray.  Place several dumplings on the cabbage leaves, leaving a little space between them so they don’t touch.  Close the top and steam until the filling is cooked through, about 10-12 minutes.  Carefully remove the dumplings from the steamer.  Cook the remaining dumplings.  Serve dumplings hot with the dipping sauce on the side.    


One serving (4 dumplings): Calories 131; Fat 1g (Sat 0.3g); Protein 9.6g; Carb 19.5g; Fiber 0.7g; Sodium 379mg

#TheRecipeRedux #Progresso #Dumplings #ProgressoEatsContest

Check out below to see all of the awesome contest entries from my fellow Recipe Reduxers!

54 comments :

  1. Wow! You are so creative; gelatinized broth in these dumplings! I do love this line of Progresso Coooking Stocks. I' m sure this was delicious!!!

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    1. Thanks so much Diane! The stock was so flavorful :)

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  2. These are the CUTEST dumplings I've ever seen...SO creative!! Love these!

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  3. I made one attempt at dumplings and I was just too lazy to do very many :) Of course mine didn't look as cute either, I need to try again because it was delicious!!

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    1. Thanks Amanda! They were definitely worth the extra effort :)

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  4. Oh. my. goodness. It's very rare that I wish I could eat gluten, but these are definitely making me drool! They look amazing!

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    1. Wow, that really means a lot to me! Thanks Raia!

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  5. Wow. These look amazing! I recently had soup dumplings for the first time and they were so good. Slightly tricky to eat but so worth it!

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    1. Haha, they can definitely be a bit tricky to eat but like you wrote, so worth it! Thanks for stopping by!

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  6. omg, Sonali you are amazing! If these don't win, I don't know what will! How genius and delicious. my husband would be all over this recipe!!

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    1. Wow, thanks so much Jessica! I wish you were judging the contest ;)

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  7. An explosion of flavor? I think so! These are beautiful!

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  8. What a great idea!! I love soup dumplings and always wondered how the got the broth inside! Definitely going to try this soon :)

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    1. Sneaky right? Thanks Lauren, I hope you love them!

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  9. What a clever idea and I can't believe how perfectly you made those dumplings! Mine always look strange :)

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    1. Haha, thanks Alisa! It definitely took a little practice ;)

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  10. These look absolutely perfect! I love dumplings so much & this recipe sounds fantastic!

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  11. That's seriously an amazing idea-- I don't think I've ever heard of gelatinized broth cubes before!

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    1. Cool, right? Thanks so much for stopping by!

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  12. Oh my GOSH love how nutrient-dense these are. And I'm seriously craving them right now. Something about this time of year just makes me want soup and dumplings!!!

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    1. Thanks Chrissa! I totally agree, there's something so comforting about this type of food this time of year :)

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  13. I love this! I did not know that chicken broth could be used for making soup dumpling gelatin. What a great idea. A must try!

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  14. These dumplings look fantastic Sonali! I love the combo of chicken and shrimp!

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    1. Thanks, Kelley! The combination has great flavor and texture.

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  15. you make it look so easy and delicious , this is a must try recipe xoxo

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  16. I've never come across this trick of putting cubes of gelatinised broth inside a dumpling - it's instantly gone to the top of my to-do list!
    LOVE LOVE LOVE!

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  17. Well, I LOVE soup dumplings so I am definitely going to have to try this recipe. Such a neat idea to use gelatinized broth! I love all of the science tricks you can use when cooking :) Beautiful post as usual! Adding to the list!

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    1. Thanks so much Katrina! I haven't been able to find good soup dumplings where I live now so I love that I can make them at home!

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  18. I've never attempted to make my own dumplings because it seemed like too much work. But you make it seem so easy. Pinning for future use - when I get up the nerve to give it a whirl!

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    1. It's takes a little practice, but it's so worth it! Good luck :)

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  19. This dish looks and sounds delicious. A must try. Just wondering, since I don't eat gelatin, would agar agar be a good substitute?

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    1. Thanks so much! I think agar agar would work fine (probably start with 1 tablespoon of agar agar powder in place of the gelatin). Please let me know how it goes if you try it out :)

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  20. Oh man, I've always wanted to make these at home, but never knew the trick to getting the soup in there. Thanks for sharing the secret :) Pinned for this weekend!

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  21. Ooh, yum, this looks absolutely delicious, and easier to make than I would expect!

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  22. Wow, those look so good! You did an awesome job making those. I bet my family would love to try these dumplings.

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    1. Thanks so much! I hope you and the fam enjoy them :)

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  23. These look amazing Sonali. I would love to try Chinatown in NYC but this recipe will do in the meantime

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  24. You won't believe this, but I've never had Chinese dumplings. How have I gotten to be 44 without them? It's a travesty - yours look amazing and I MUST try the recipe...

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    1. Oh Marissa, you have to try them! I hope you love them as much as I do!

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  25. So glad I found your blog! I'm a physician blogger as well but I mainly focus on health and beauty, as I'm doing my derm residency in NYC. Xiao Long Bao (steamed soup dumplings) are my favorite food of all time; every time I go back home to California I'm dying to go to Ding Tai Fong which is a restaurant branch from Taiwan that makes the best soup dumplings. Thank you so much for this recipe! I'm going to try this with my husband (the way better chef) at home!

    Xo
    Joyce
    www.teawithmd.com
    A doctor's guide to health and beauty!

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  26. This soup looks amazing! Thanks for the recipe, I will need to try it for my family.

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  27. This is a very relevant article for anyone interested in measuring term papers and customer loyalty.

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  28. BEAUTIFUL!! I am totally heading to try these!! My spouse and I guess they are so yummy too!! Thanks for linking up to TGIF - I usually look forwards to seeing what amazing creations you come up with =-) If you have a moment I've to love your vote in stainless-steel rice cooker are becoming my personal favourite

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