Sheung tong gao

Sheung tong gao

Place on top of soup large dumpling

By
From
Hong Kong Diner
Serves
8 people as a starter
Photographer
Kris Kirkham

Ingredients

Quantity Ingredient

The classic chinese broth

Quantity Ingredient
500g chicken wings
300g pork ribs

The clarifying mix

Quantity Ingredient
100g wind-dried chinese ham
1 thumb-size piece of ginger
4 spring onions
1 piece of dried mandarin, peeled
10 black peppercorns
1 clove
1 star anise
2 tablespoons light soy sauce
300g minced pork, mixed with 2 egg whites
1 teaspoon salt, to season at the end

The dumplings

Quantity Ingredient
8 balls Shui gao dough
1/2 a recipe’s worth of any of the fillings from the previous 3 dumpling recipes
1 spring onion, chopped, to garnish

Method

  1. To make the broth, first place the chicken wings and pork ribs in a large stockpot or saucepan and pour boiling water over them to cover. Bring to the boil, then reduce the heat and simmer for 5 minutes. Take off the heat and pour away the water and any scum that has come to the surface. Under the tap, rinse the meat with cold water to get rid of any residual scum or impurities.
  2. Now add the clarifying mix ingredients to the stockpot and pour in cold water to come three-quarters of the way up the pan. Bring the stock to the boil, then turn the heat down to low and simmer gently, uncovered, for 2 hours. You are essentially making a clear stock, similar to a French consommé with these ingredients, so do not feel obligated to break up the mince. In fact, if left in one piece the overcooked minced meat will make a beautifully flavoured addition to the Fragrant Aubergine (Eggplant) with Minced Pork. Once the stock has simmered for 2 hours, remove from the heat and pass once or twice through a sieve until you have a clean broth. Return to the pot and bring up to a medium heat.
  3. To make the dumplings, roll out 8 large circular dumpling pastries, roughly 8cm in diameter.
  4. Fill each circular pastry with 1 1/2 tablespoons of your chosen filling mix.
  5. Fold the dumplings in any shape you wish. For ease, you can simply gather the pastry together at the top and crimp so it looks like a drawstring money bag, taking care to pinch the top tightly to ensure that the pastry is well sealed and not too thick so it sticks together well.
  6. You can either cook the dumplings directly in the stock, or fill a separate saucepan three-quarters of the way up with salted water and bring to the boil. Either way, add your dumplings carefully, one at a time, and boil for 5 minutes, or until they start to float. Once the dumplings are floating, allow them to simmer for a further minute, then scoop out using a slotted spoon, add to your delicious broth, and serve, garnished with chopped spring onion.
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