Serves 48
450 min
Pork-and-Crab Soup Dumplings
Recipe GLPR38b095d9f86fd2
A rich, savory soup dumpling filling made by simmering chicken, pork, and fresh aromatics together to create a deeply flavored broth that gels into silky aspic when chilled. The gelatinous base provides the signature soupy center when the dumplings are cooked and served. This recipe yields a flavorful stock suitable for filling 48 soup dumplings.
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Ingredients
3 pound One 3-pound chicken, quartered
1 pound boneless pork shoulder, sliced 1 inch thick
8 slice Eight 1/4-inch-thick slices of fresh ginger
2 scallions, halved crosswise
1 large carrot, thinly sliced
2 quarts low-sodium chicken broth
1 quart water
3 envelopes unflavored gelatin
Directions
Place the quartered chicken in a large stockpot with the pork shoulder slices, ginger, scallions, carrot, chicken broth, and water.
Bring the mixture to a boil over high heat, then reduce to a gentle simmer. Skim any foam or impurities from the surface.
Simmer uncovered for 4 to 5 hours, until the chicken is fully cooked through (internal temperature should reach 165°F at the thickest part of the thigh) and the broth is deeply flavored and reduced to about 1 quart.
Carefully remove the chicken and pork pieces with a slotted spoon and set aside to cool.
Strain the broth through a fine-mesh sieve into a clean pot, pressing gently on the solids to extract all liquid. Discard the solids.
Once the cooled meat is cool enough to handle, shred or finely chop the chicken and pork, discarding skin and bones. You should have approximately 2 to 3 cups of shredded meat.
Return the strained broth to a pot and warm gently over low heat. Sprinkle the gelatin powder over the warm (not boiling) broth and stir constantly until the gelatin is fully dissolved, about 2 to 3 minutes.
Stir in the shredded pork and chicken meat until evenly combined.
Pour the mixture into a shallow pan or bowl and refrigerate uncovered until fully set and gelatinous, at least 4 hours or overnight.
Once set, cut or scoop the gel into small cubes or portions and use as filling for soup dumplings. Store covered in the refrigerator until ready to fill dumplings.
