Shanghai Soup Dumplings Recipe | James Beard Foundation
There’s a method to eating soup dumplings: You place the dumpling on your soup spoon and gently bite off the doughy nub in the center, releasing a stream of
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Cooking tools:
- Food processor
- Mixing bowl
- Refrigerator
- Steamer basket
- Cheesecloth
- Wok
- Bamboo steamer
- Pot
- Dutch oven
- Stove
- Fine-mesh sieve
- Paper towel
- Rolling pin
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Spoon
- Plastic wrap
- Kitchen scale
Ingredients
- 8 ounces ground Kurobuta pork
- ¾ tablespoon cornstarch
- 1½ tablespoons Shaoxing wine
- 1 tablespoon soy sauce
- ½ tablespoon sesame oil
- 2 scant teaspoons sugar
- ¾ teaspoon salt
- Pinch of freshly ground white pepper
- 8 ounces (about 1 cup) Shanghai Dumpling Aspic (recipe follows)
- 2 teaspoons minced scallion
- 1 tablespoon plus ¾ teaspoon grated fresh ginger
- Shanghai Dumpling Skins (recipe follows)
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