Pork Soup Dumplings Recipe - Jett's Kitchen (2024)

FAQs

Why did my soup dumplings fall apart? ›

Homemade dumplings can fall apart for a number of different reasons, or any combination of them. Often they burst during cooking because they have too much filling for the amount of dough. Some doughs are too dry, so the dumplings won't stay sealed. Others can be too wet and sticky and end up tearing.

The steam that builds up by covering the pot is what cooks the dumplings. Don't boil or stir the dumplings. Vigorous boiling and stirring will cause the dumplings to fall apart.

Why are my Dumplings Gummy? Good dumplings should be soft and tender. To make sure you don't end up with gummy or tough dumplings, be careful not to overwork the dough. You'll stir everything together just until the wet and dry ingredients are combined, and you don't see any pockets of extra flour.

Deflated soup dumplings are usually a sign of overcooking, which can cause the soup inside to evaporate. It's also possible that there may be a hole or leak in the dumplings, though we try to avoid these! Here are some helpful tips and tricks for steaming the perfect soup dumpling from our culinary lead.

The second secret to making really good dumplings is to keep the lid closed while the dumplings cook. With the soup simmering over a low flame and the dumpling dough ready, you'll drop spoonfuls of the dough onto the surface of the simmering broth, then cover the pot with a lid.

Make sure your dumplings are sealed well, otherwise the filling will fall out in the boiling process. Try not to over boil it, or else the skin will become too soggy and break apart. If your dumplings are stuck together from the freezing process, just throw them in the pot altogether.

Cover and simmer until dumplings are cooked through, about 15 minutes. Once you have covered the pan, do not uncover and peek while the dumplings are cooking! In order for the dumplings to be light and fluffy, they must steam, not boil. Uncovering the pan releases the steam.

Place the steamer liner from your soup dumpling bag on top of the rack or colander. This will prevent that devastating moment when a dumpling rips open and spills all its delicious soup into the water below. If you're using a rice cooker or Instant Pot, place your dumplings on the steamer rack and cover the lid.

Use Cornstarch to Thicken Chicken and Dumplings

To give that a little thicker texture we're going to add 1 cup of cool water to 2 tablespoons of cornstarch and stir it up well. Make sure the soup is brought back to a good boil and go ahead and stir in the cornstarch mixture.

Cover and steam until fully cooked through (10 minutes for shrimp-only siu mai; 12–14 minutes for soup dumplings). Look for the dumpling skin to become slightly translucent, and for a visible well of liquid to form at the bottom of the dumpling. Serve immediately.

How to know if pork dumplings are cooked? ›

After following the cooking instructions, test if the dumplings are cooked by cutting one in half. The filling should be cooked, fluffy and hot throughout and the dough should be chewy but not doughy.

Not only will the baking soda react to the acid in the buttermilk, releasing carbon dioxide, the baking powder will release additional carbon dioxide resulting in very light and fluffy dumplings. Without the use of leavening, the dumplings would be flat and dense.

How do you know when dumplings are done? Most recipes will give you a time to cook them—the one I use says 10 minutes without a lid on the pot and then 10 minutes with a lid, so 20 minutes total in simmering soup broth. To test, take one out and open it up—if it's done in the middle, it's done.

Lower your heat so that your broth is just barely barely barely boiling and drop these pieces in one at a time. It is important that you DO NOT STIR. We are not going to stir these as we don't want our dumplings cooking up. If you do stir, you will basically cause your dumplings to dissolve.

Cover and bring to a boil over high heat. Add as many dumplings as can fit comfortably in a single layer in the pot and cook them until they float. Let them cook an additional two to three minutes.

A little water acts as the “glue” to keep the wontons sealed tight so they don't fall apart as they cook.

Overworking the mixture, thus having heavy dumplings is a common mistake people make. Dumplings need very gentle handling, so mix only until the ingredients are just combined, and if your recipe involves rolling them out with extra flour, avoid using too much.