Spicy and Sour Soup Dumpling Rice

When living abroad, I often miss Taiwanese street food. With limited ingredients, you can still recreate the nostalgic taste of Taiwan!

Eating too many pork soup dumplings can get a bit heavy, so adding some chives to balance the flavor is a great idea. These dumplings have thin skins and are full of broth, making them incredibly tempting!Tips:1. After kneading the dough, cover it with a damp towel and let it rise for about 1.5 hours. The dough will become soft and easy to roll into thin wrappers.2. Brush a layer of oil before steaming to make the dumplings more glossy and moist.3. Do not steam the dumplings with chives for too long, or the chives will change color, affecting the texture and appearance!For more "Simple Cooking in a Leisure Kitchen" recipes, please visit this URL: http://vvloveme2.blogspot.com.au/

There are two types of dough for soup dumplings: cold water dough and fermented dough. This time, I used cold water dough. To achieve a juicy filling, I made pork skin jelly! It's important to let the dough relax properly for easy rolling, and the thickness of the dough is crucial. Roll and fill the dumplings immediately, as thin dough dries out quickly, so be sure to cover it after rolling. Feel free to visit my Facebook page: https://m.facebook.com/Womanritaskitchen/

Chalefen loves to do things in the simplest way, which is also suitable for lazy people (lazy people don't want to do anything, right?! 🤔)This time, the soup dumplings are made using a water method to keep the soup inside, and the key is that they are not greasy. If you like, you can give it a try!!Additionally, there is a version with a richer soup (mix it in yourself).✏️ For the easy version, as long as the water is mixed well, the soup is not a problem, and you don't need to add meat jelly to easily release the soup.✏️ When buying ground pork, ask the butcher to grind it again for a finer texture.✏️ If you don't have a steamer cloth, you can use perforated parchment paper or cabbage leaves as a base.✏️ Be careful, they're hot!!!

I wanted to make a simple yet hearty soup with suiton (wheat dumplings) for the cold-weather, using just a few ingredients that the children would love.From Step 7 on, make sure the soup doesn't come to a boil by heating over low.In Step 8, the photo features dropping in the dough with one spoon because I was holding the camera in the other hand, but it's easier to do if you use two spoons. For 4 servings. Recipe by caramel-cookie

I made this for a friend when she came over for an overnight visit.Roll out the skins so that they are a little thicker in the middle and thinner along the edges to prevent tearing when making the dumplings! For 10 dumplings. Recipe by monemaruku

If you find eating soup dumplings alone a bit plain, try steaming them together with instant noodles. Take a bite of both the soup dumpling and noodles at the same time—the juicy broth from the dumpling bursts in your mouth and pairs perfectly with the steamed noodles, making for an incredibly delicious combination! With just a few simple ingredients, you can create a luxurious snack that elevates your dining experience.

I just pan-fried them... The soup dumplings were store-bought frozen ones.

I wanted to eat xiaolongbao (soup dumplings) after seeing them on TV but wasn't really sure how to make the skins and didn't even have a steamer. So I used a frying pan and gyoza skins instead.- The soup will not melt easily when you mix it with the half-frozen ground pork.- Keep the soup and the filling in the refrigerator until just before using them.- You can also wrap the dumplings like gyoza if they're difficult to wrap. Recipe by Wagomu

I wanted to eat tons of super juicy Chinese dumplings.Since the skins will absorb the meat's juices, they taste best when eaten right after steaming.If you want to make them even juicier, increase the amount of soup. Recipe by Misuke

I used leftover halibut skin and chicken bones from making sashimi to make a broth, then chilled it in the fridge until it became gelatinous, and used it to make juicy Xiao Long Bao. Steaming with a pressure cooker makes the wrappers chewier and less likely to break than regular steaming. The hot, flavorful filling is delicious, oil-free, and meatless, making it a great late-night snack.

As a crazy busy Chef and Culinary Instructor, you know I'm obviously all about the, "deliciously easy." After all, who ever said super easy and pre-fabed food can't be absolutely nom nom nommy!? The stuck up. That's who!Anyway, at 1:00 a.m., last night my ravenous wife woke and decided she had a terrible craving for a spicy, steamy, Asian Hot & Sour Soup. Preferably Thai based. Hence the use of coconut, lime, Thai Basil, Thai Chilies and fresh mint. [all optional ingredients] With of course, her favorite thick, meaty, steamed juicy dumplings.She also politely [rolling eyes] requested it all with the quickness. So, I decided to incorporate both for her temperamental, demamding midnight tummy. Since her wish is my eternal command, I obliged. Tho I'll easily admit, I do love making that sweet little baby girl smile. No matter what time of night it is!Anywho, if you have these basic Asian ingredients at the ready, this dish can be made with lightening speed. My total prep time was less than 5 minutes. Three minutes actually. My total simmer time was less than 5 minutes as well. [thank God cause my girl was beyond hungry. in fact, she was what i'd actually call, "hangry"] Sheeze! I'm surprised she didn't bite me.In the end, she adored her tummy soothing, spicy dumpling soup and fell right back into deep slumber. So all in all, know I'm a happy spouse and Chef! Albit a bit sleepy. 😴 Oh well, happy wife - happy life, right?!I hope it pleases you and yours as well! With that, remember - "Always marry a Chef. Looks fade. Hunger doesn't."