Shanghai-Suppenknödel

Ingredients for Shanghai Soup Dumplings

• 2400ml plus 45ml (or more) water

• 2 3/4 to 1.4kg chicken wings, backs, and necks

• 70g Chinese-style cured smoked ham or Smithfield ham, cut into 4 slices

• 120g coarsely chopped spring onions (white parts only)

• 2 (1-inch-diameter 1/2-inch-thick) slices peeled fresh ginger

• 1 whole dried shiitake mushroom

• 1 large garlic clove, flattened

• 1 Esslöffel Sojasauce

• 2 teaspoons Shaoxing wine (Chinese rice wine)

• 1 tablespoon unflavored gelatin (from 2 envelopes)

• 240ml black vinegar

• 90ml soy sauce

• 2 tablespoons very thin matchstick-size strips peeled fresh ginger

• 450 g Schweinehackfleisch

• 110g peeled deveined uncooked prawns, finely chopped

• 50g finely chopped spring onions (white parts only)

• 3 Esslöffel Zucker

• 2 Esslöffel Sojasauce

• 1 große Knoblauchzehe, gehackt

• 3/4 Teelöffel Salz

• 1/2 Teelöffel gemahlener schwarzer Pfeffer

• 1/2 teaspoons finely grated peeled fresh ginger

• 1/2 teaspoons Shaoxing wine (Chinese rice wine)

• 1/4 Teelöffel asiatisches Sesamöl

• 75 (about) 3-inch square or round dumpling wrappers (from two 400g packages)

• 1 large head of Napa cabbage, leaves separated

Look for the ingredients and supplies featured here at an Asian market or online at adrianascaravan.com: Chinese-style cured smoked ham (or use Smithfield ham), dried shiitake mushrooms, Shaoxing (also spelled Shao Hsing) wine, black vinegar, dumpling wrappers (don't use wonton wrappers; they are too thin), and bamboo steamer sets.

Combine 2400ml water and all remaining soup ingredients except gelatin in large pot. Bring to boil, spooning off any foam that rises to surface. Reduce heat and simmer, uncovered, until chicken pieces are very soft and beginning to fall apart, adding more water by cupfuls if necessary to keep chicken submerged, about 2 hours 30 minutes.

Strain soup; discard solids. Return broth to same pot. Boil until reduced to 300g , about 35 minutes. Season with salt and pepper. Pour 45ml water into small bowl; sprinkle gelatin over. Let stand until gelatin softens. Add to hot broth; stir until gelatin is dissolved. Transfer to 13x9x2-inch glass dish. Cover; refrigerate aspic overnight.

Mix 240ml black vinegar, 6 tablespoons soy sauce, and 2 tablespoons fresh ginger strips in small bowl. DO AHEAD Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.

Combine all filling ingredients in large bowl and mix with fork just until blended. Cut aspic into 1/3-inch cubes. Add aspic to pork mixture; stir gently with wooden spoon just until incorporated. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.

Line 2 rimmed baking sheets with parchment paper. Place 1 dumpling wrapper on work surface. Spoon 1 very generous teaspoon filling onto centre of wrapper, including at least 2 or 3 aspic cubes.

Lightly brush edges of dumpling wrapper with water. Bring 1 corner of wrapper up around filling, then pleat remaining edges of wrapper at regular intervals all around filling until filling is enclosed and wrapper forms bundle-like shape with small opening at top.

Gather top edges of wrapper together and twist at top to enclose filling. Place on baking sheet. Repeat with remaining wrappers and filling. DO AHEAD Can be refrigerated, covered, for 1 day, or frozen in single layer in covered containers for 2 weeks.

Line each layer of bamboo steamer basket with cabbage leaves; place over wok filled with enough water to reach just below bottom of bamboo steamer basket. (Or line metal steamer rack with cabbage leaves and set over water in large pot.) Place dumplings atop cabbage, spacing apart.

Bring water to boil. Cover; steam until cooked through, adding more water to wok if evaporating too quickly, about 12 minutes for fresh dumplings and 15 minutes for frozen. Serve dumplings immediately, passing sauce alongside for dipping.

Haftungsausschluss

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