Dim Sum: filled with Soup 灌湯包

© Qin Xie-Krieger

© Qin Xie-Krieger

In one of my previous articles I have already introduced my favorite dim sum – Bao. Today I have a special version of this great dim sum for you.

This version of Bao is also stuffed with a very tasty meat filling like the classic ones. But it has even more! When you bite on it, a fantastic tasting chicken soup will flow from the “bag” right into your mouth. Awesome, isn’t it? 😀

© Qin Xie-Krieger

© Qin Xie-Krieger

In China dim sum comes always with an additional soup or a cup of tea. This soup filled dim sum thus combines both dishes in one! I love this idea! 😀

© Qin Xie-Krieger

© Qin Xie-Krieger

Especially it is even easier to prepare than the classical Bao. Namely, we don’t need the tricky yeast dough for this recipe!

In Shanghai there is a famous tea house which is well known for its Bao filled with soup. It is always crowded in the tea house. Even at the take away counter there is an endless queue all the time.

© Qin Xie-Krieger

© Qin Xie-Krieger

In the traditional way of preparation for this dim sum people cook the pig skin in water so long  until a thick gelatinous mass is produced. This will be added to the filling later on. From the heat while steaming this solid mass, it will turn into liquid again.  This is how you get the soup in the dim sum. Really great idea!

© Qin Xie-Krieger

© Qin Xie-Krieger

For my version I decided for a homemade chicken soup with gelatin sheets. On one hand, the chicken soup taste adds a great aroma to the filling, on the other hand, this version has got significantly less calories. 😉

But if you have no time to cook your own chicken soup yourself, no problem. Just take a good chicken stock from the jar.

© Qin Xie-Krieger

© Qin Xie-Krieger

Ingredients and preparation (about 25 pieces):

For the filling:
250g gelled chicken soup (out of homemade chicken soup or chicken stock in the jar)
made of 400ml hot chicken soup and 6 gelatin leaves: Soak the gelatin leaves in cold water for about 5 min, squeeze out gently, add to the hot chicken soup and allow to dissolve. Chill in the refrigerator overnight.

200g minced meat from the butcher
½ tsp salt
4 tablespoons water
1 egg
50g prawns without shell

Mix the minced meat with the salt and water very well (add spoon after spoon). Add the egg and mix well, too. Cut the shrimps in small cubes and also blend the gelled chicken soup in.

2 tbsp light soy sauce
1 tbsp sesame oil
2 tsp rice wine
½ tsp salt
½ teaspoon freshly grated ginger
Freshly ground pepper

Add the spices and sauce to the minced meat and shrimp mixture and mix well. Season with salt and pepper. For tasting, microwave a small portion of the filling for about 30 sec. so you can judge whether the filling is sufficiently seasoned.

For the dough:
150g flour type 405
50g boiling water
50g cold water

  1. Sieve the flour in the bowl of the food processor, distribute the boiling water on the flour.  Stir at low speed until you get tiny loose pieces of dough. Then pour the cold water to it. Keep stirring until you get a sticky dough chunk. Now take the dough out of the bowl and knead briefly and carefully with hand on a floured work surface. Then cover the dough with plastic wrap and let it rest for about 30 minutes.
  2. Roll the dough in a cylinder shaped form and cut into small pieces (ca. 1.5cm). Flatten each dough piece with your palm and roll out with a rolling pin to a thin round sheet (about 6 cm in diameter). Spread the filling on the round sheets. Pull up the edge of the dough sheet with your index finger and the thumb of the right hand, press the dough edge together until the dumpling is completely closed (important: it must be completely closed, otherwise the dim sum will loose its soup during steaming).
  3. Cut baking paper into small round pieces just the size of the Bao and put them under the Bao, place them into a bamboo steaming basket or steaming pot.
  4. Bring water to a boil in a wok. Place the bamboo steaming bowl on it, steam for 8-10 min.

Caution: Hot Soup at the first bite. 😉

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