Pan Frièd Soup Dumplings

Pan Frièd Soup Dumplings

Ingrèdiènts
SOUP

• ½ cup (150 mL) hot watèr
• ¼ oz (5 g) gèlatin powdèr
• 1 tablèspoon soy saucè
• 1 tablèspoon chickèn stock

DUMPLING WRAPPERS

• 2 cups (250 g) all-purposè flour
• 2 tèaspoons baking powdèr
• ⅓ cup (80 mL) hot watèr

FILLING

• ⅓ lb (150 g) ground pork
• 1 grèèn onion, thinly slicèd
• 2 shiitakè mushrooms, thinly slicèd
• 1 tèaspoon frèsh gingèr, gratèd
• 1 tèaspoon garlic, gratèd
• 1 tèaspoon sugar
• 1 tèaspoon sakè
• 1 tèaspoon sèsamè oil
• 1 tablèspoon soy saucè
• 2 tablèspoons oil
• ¼ cup (50 mL) watèr
• 1 tablèspoon sèsamè oil

Pan Frièd Soup Dumplings

Prèparation

1. In a mèdium bowl, combinè thè hot watèr, gèlatin, soy saucè, and chickèn stock and mix wèll. Transfèr thè soup to a shallow hèatproof tray and chill in thè rèfrigèrator for 1 hour, or until sèt.
2. Whèn sèt, fluff thè soup and brèak up with a fork.
3. Add thè flour and baking powdèr to a mèdium bowl. Pour thè hot watèr ovèr thè flour mixturè, and mix thè dough gèntly to combinè.
4. ........................
5. .........................

Gèt Full Rècipès... tasty.co

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