Superior Broth Dumplings魚翅灌湯餃
A luxurious large dumpling served floating in a rich, savory superior broth, filled with succulent pork, chicken, and delicate strips of imitation shark fin (or fish maw) and bamboo shoots.
01Ingredients
- 150g ground pork
- 100g cooked chicken meat, shredded
- 50g imitation shark fin (or rehydrated fish maw strips)
- 50g bamboo shoots, finely diced
- 1tbsp soy sauce (for filling)
- 1tsp sesame oil (for filling)
- 0.5tsp white pepper (for filling)
- 0.25tsp salt (for filling)
- 12 large square wonton wrappers
- 1 liter chicken broth (preferably homemade)
- 1tsp soy sauce (for broth)
- 0.5tsp sesame oil (for broth)
- 0 Salt to taste (for broth)
- 0 Pinch of white pepper (for broth)
- 0 Chopped spring onions, for garnish
Nutrition (per serving)248kcal
- Protein18.5g
- Carbs18.2g
- Fat10.8g
Fiber 0.8 gSodium 642 mg
02Steps
- Prepare the filling: In a bowl, combine ground pork, shredded chicken, imitation shark fin (or fish maw), diced bamboo shoots, soy sauce, sesame oil, white pepper, and salt. Mix well until all ingredients are evenly distributed.
- To wrap the dumplings, take a large square wonton wrapper. Place a generous spoonful of filling in the center. Brush the edges with water and fold the wrapper into a large parcel or half-moon shape, sealing the edges tightly. Ensure there are no air pockets.
- Steam the prepared dumplings in a steamer basket lined with parchment paper for 15-20 minutes, or until the filling is fully cooked through.
- While dumplings are steaming, prepare the superior broth. Heat chicken broth in a pot. Add soy sauce, sesame oil, salt, and white pepper to taste. Bring to a gentle simmer.
- Once steamed, place one or two large dumplings into a deep serving bowl. Ladle a generous amount of hot superior broth over the dumplings. Garnish with chopped spring onions and serve immediately.
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