Shanghai Stuffed Soup Buns Recipe | Epicurious.com
"The trick to stuffed soup buns is to fill them with a solid form of soup. The tender wrappers are filled with an aspic made from pork and chicken bones, which melts into a savory broth during steaming...."
INGREDIENTS
•
7 to 8 large cabbage leaves (Napa or green cabbage)
•
1 1/4 pounds shoulder pork chops, cut (through the bone if necessary) into 2-inch pieces with a cleaver or large knife
•
1 1/4 pounds chicken wings, cut through the bone into 2-inch pieces with a cleaver or large knife
•
4 cups water
•
1/4 cup soy sauce
•
2 tablespoons sugar
•
2 tablespoons Chinese rice wine or sake
•
1/2 star anise, lightly smashed with flat part of a heavy knife (about 1/2 teaspoon)
•
6 ounces ground pork shoulder (not lean)
•
2 tablespoons minced scallion
•
1 tablespoon minced peeled fresh ginger
•
1 tablespoon soy sauce
•
1 teaspoon Asian sesame oil
•
2 to 2 1/4 cups all-purpose flour
•
2/3 cup plus 2 tablespoons boiling water
•
1/4 cup Chinese black vinegar (preferably Chinkiang)
•
1/2 tablespoon very thin matchsticks peeled fresh ginger
Comments & Reviews
Just A Pinch Sweepstakes