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So how do they get the soup in the dumplings?

t
theblackpandas Feb 26, 2007 07:21 AM

do they freeze the broth or something and when it cooks it melts.???
i've always wondered how they do that.
anybody know for sure. or have any good ideas?

  1. j
    JudiAU Feb 26, 2007 07:33 AM

    Well made stock has a high concentration of gelatin making the chilled broth wobbly. The gel can be added to the dough and when it cooks, the gel dissolves and becomes broth.

    1. MsDiPesto Feb 26, 2007 01:53 PM

      I thought I read somewhere where they freeze the soup and insert frozen chunks into the dumpling wrap before cooking.

      1 Reply
      1. re: MsDiPesto
        choctastic Feb 26, 2007 07:54 PM

        they make jellied broth, cube it up and put it all around the little meatball in the middle of the wrapper which they then wrap around both meatball and broth cubes.

      2. Das Ubergeek Feb 26, 2007 07:51 PM

        They add a bit of gelatin to it and refrigerate it, then put the "jello" (really a kind of aspic) in the dumpling. When they steam it, it turns to liquid -- hence, soup.

        1. SauceSupreme Feb 27, 2007 12:58 AM

          In croquettes that are deep fried, the soup is frozen. The time spent in the fryer is just enough time to thaw the soup but also harden the exterior mix.

          In dumplings, cuts of meat and bone are included into the stock that contain connective tissue. Connective tissue is made of collagen. Under long slow heating (like in stewing, braising, or stock-making), the collagen turns into gelatin. This is what happens to BBQ ribs that "fall off the bone"-- the connective tissue is gone!

          This provides a natural thickener to the broth that solidifies it upon refrigeration, not freezing, which is fine since steaming uses a much lower temperature (~220 deg F) than frying (~400 deg F).

          3 Replies
          1. re: SauceSupreme
            Das Ubergeek Feb 27, 2007 06:40 AM

            You're right about the gelatin -- just that some places (naming no names of large internationally-known dim sum houses) "cheat" a little bit with sheet gelatin.

            1. re: Das Ubergeek
              r
              ricepad Feb 27, 2007 09:50 AM

              Name names!

              (Unless, of course, they've already been panned by Chowhounds on local boards.)

              1. re: ricepad
                Das Ubergeek Feb 28, 2007 06:46 AM

                A friend of mine took a kitchen tour of DTF and said they put something that looked like sheet gelatin in their stock. I assume it's the same stock that goes in those dumplings...

          2. Ed Dibble Feb 28, 2007 04:36 AM

            Here's a discussion of how it is done, with a recipe:

            http://mmm-yoso.typepad.com/mmmyoso/2...

            ed

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