Homemade soup dumplings featuring a savory chicken broth that turns into a jelly, a flavorful ground chicken filling, and from-scratch wrappers, all steamed to perfection.
DUMPLING BROTH:
1. Combine all ingredients for the dumpling broth except for gelatin powder in a pot and let it simmer for about 10 minutes.
2. After 10 minutes, add the gelatin powder and mix until dissolved.
3. Let the broth sit in the fridge for 30 minutes to 1 hour, or overnight, until it forms into a jelly consistency.
FILLING:
1. Mix all chicken filling ingredients together in a bowl.
2. Let the filling sit in the fridge until ready to make dumplings.
DUMPLING WRAPPER:
1. Combine flour and super warm water with a fork or chopstick until the water is absorbed.
2. Then, use your hands to knead the dough until thoroughly combined. The dough will be sticky; slowly add a sprinkle of flour until the dough no longer sticks to your hand.
3. Transfer the dough onto a counter and knead for 2-3 minutes.
4. Place the dough back in the bowl, cover it with a damp paper towel, plastic wrap, and then a towel. Let it rest at room temperature for a minimum of 45 minutes to 1 hour.
5. Take the dough out, add flour to the counter, and roll out the dough into a donut shape with about 1 inch thickness. Cut the dough into 5-6 pieces.
6. Grab about 2 tablespoons of dough and roll it into a ball, then roll it out into a flat circle with a rolling pin.
7. Ensure that the rest of the unused dough is covered in a damp paper towel to prevent it from getting dry.
PREPPING SOUP DUMPLINGS:
1. Use about 1 tablespoon of filling and place it in the middle of a dough wrapper.
2. Begin to wrap dumplings in a “zig zag shape” as shown in a video (implied, not provided in text). Leave a small hole on top to let the filling steam on the inside.
3. Place the assembled soup dumplings on a steamer for 8-10 minutes or until the filling and dumplings are cooked through.
