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

FAQs

Why did my soup dumplings fall apart? ›

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.

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.

We recommend pan searing as the best way to reheat your dumplings. Not only does it maintain their crispy bottoms, but it also brings out their wonderful flavors.

Don't Overwork the Dumpling Dough

Stir everything together until the wet and dry ingredients are combined and you don't see any more dry flour. The dough might look a little lumpy, but that's okay! Overworking the dough is one of the easiest ways to end up with tough dumplings.

Keep the pot at a gentle simmer when cooking the dumplings. An aggressive simmer or boiling will break them apart. Keep the heat low and cover the pot so that they steam. The dumplings can cook longer than the suggested times without issues, but agitating them with an aggressive simmer will make them fall apart.

Cover and simmer until dumplings are cooked through, about 15 minutes. Once you have covered the pan, do not uncover and peek while the dumplings are cooking! In order for the dumplings to be light and fluffy, they must steam, not boil. Uncovering the pan releases the steam.

Bring the two base corners together, dab one with water, then overlap them and press to seal. This shape is particularly good for wontons (often served in broth, they also tend to be made with thinner skin), while the other folds are better for dumplings.

Once this water has cooked off, remove the lid, and the dumplings' bottoms will begin to crisp. A simple peek will tell you if your dumplings are ready to enjoy. The indicator that these treats are ready is the golden-brown crisp at the bottom of the dumpling.

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. Or, there may be a hole or leak in the dumplings, though we try to avoid these!

How many soup dumplings per person? ›

You'll want to make at least as many dumplings as your guests can eat in one sitting—estimate about 15 to 20 dumplings per guest, on the generous side. But the real genius of a dumpling party is you can basically trick your guests into making you a week's worth of dinners.

So good, it should be as famous as balsamic.

If you're a lover of a Chinese-inspired feast, or perhaps a fan of a dumpling or five, you've probably already encountered chinkiang vinegar. A staple ingredient in China, this black vinegar is an ingredient that can transform your Asian cooking.

Be sure the liquid is hot before you add the dumpling dough. You can tell if the temperature is hot enough when the liquid is gently boiling with bubbles breaking on the surface. If you add the dough before the liquid is hot enough, the dumplings will end up soggy and undercooked.

Don't overcook your wontons. Wontons easily tear when they overcook. You will want to remove them from the broth as soon as they are cooked to serving bowls and then ladle broth to the individual bowls.

Undercooked dumplings is as common as overcooking, and the only reliable way to check they're done is to remove one and cut it in half, checking for any raw dough in the centre.