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.
Hong Kong
Soup
Soup
Nutrition (per serving)
248kcalCalories
18.5gProtein
18.2gCarbs
10.8gFat
0.8gFiber
642mgSodium
Ingredients
- 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
Steps
- 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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