Steamed Chicken Soup Dumplings from Din Tai Fung feature tender minced chicken and rich savory broth encased in delicate, translucent dough, delivering a flavorful burst with each juicy bite.
Equipments
- Steamer (bamboo or metal)
- Mixing bowls
- Rolling pin
- Dumpling press or mold (optional)
- Dough scraper
- Measuring cups and spoons
- Knife
- Cutting board
- Spoon
- Food processor (optional, for mincing chicken)
- Parchment paper or cabbage leaves (for steaming surface)
- Small brush (for sealing dumplings)
Ingredients
- 1 lb (450g) boneless, skinless chicken thighs
- 1/2 cup (120ml) cold chicken stock
- 1/4 cup (60g) pork or chicken fat (or unsalted butter)
- 2 stalks green onions
- 1 tablespoon ginger
- 2 tablespoons light soy sauce
- 2 teaspoons Shaoxing wine
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 2 cups (250g) all-purpose flour
- 3/4 cup (180ml) hot water
- Cornstarch (for dusting)
- Cabbage leaves or parchment paper (for steaming surface)
Using boneless, skinless chicken thighs ensures tender, juicy filling essential for authentic Steamed Chicken Soup Dumplings from Din Tai Fung. The combination of cold chicken stock and pork or chicken fat creates a rich, savory broth that bursts with flavor. Light soy sauce, Shaoxing wine, sesame oil, and spices like ginger, white pepper, and sugar balance the filling taste to match the original. For dough, 2 cups of all-purpose flour and 3/4 cup hot water form a delicate, translucent wrapper that steams perfectly without breaking. You can recreate this copycat menu at home with these key ingredients and proper equipment for an authentic dining experience.
Instructions
- Mince chicken thighs (use a knife or food processor).
- Finely chop green onions and ginger.
- In a bowl, mix minced chicken, green onions, ginger, light soy sauce, Shaoxing wine, sesame oil, sugar, salt, and white pepper.
- Mix in cold chicken stock and pork/chicken fat (or butter) until the mixture is cohesive and sticky.
- Cover filling and chill in the refrigerator.
- In another bowl, combine flour and hot water.
- Mix and knead to form a smooth dough.
- Cover and let dough rest for 1 hour.
- Divide dough into small pieces (about 1-inch each).
- Roll each piece into a ball.
- Flatten each ball and roll into thin wrappers (about 3 inches wide), dusting with cornstarch as needed.
- Place a spoonful of chilled filling onto the center of each wrapper.
- Pleat and seal the edges using your fingers or a dumpling press, brushing edges with water if needed.
- Line steamer basket with cabbage leaves or parchment paper.
- Arrange dumplings in the steamer, leaving space between each.
- Bring water in a wok or pot to a boil.
- Steam dumplings over high heat for 10-12 minutes.
- Carefully remove dumplings and serve hot.
Substitution
Steamed Chicken Soup Dumplings from Din Tai Fung copycat recipes can be adapted by substituting chicken thighs with ground turkey or pork for a different flavor profile while maintaining juiciness. If you don't have Shaoxing wine, dry sherry or a splash of rice vinegar combined with a pinch of sugar offers a comparable taste. Using parchment paper or fresh cabbage leaves under the dumplings prevents sticking during steaming, and you can also brush pot surfaces lightly with oil if needed. When lacking a dumpling press, hand-folding and sealing with a fork or fingers works well; just ensure the edges are tightly sealed to hold the broth inside. Your choice of chicken stock--homemade or store-bought--affects the final soup richness, so opt for a quality one to maximize flavor.
Tips
When preparing the dough, ensure the hot water is added gradually to the flour to achieve a smooth, elastic texture--avoid making it too sticky or dry for easy rolling. Use cold chicken stock in the filling to help the mixture stay cohesive and prevent separation during steaming, which maintains juicy, tender dumplings. When sealing, brush the edges with water and pleat tightly to avoid leaks, preserving the flavorful broth inside each dumpling. Remember to leave adequate space between dumplings on the steamer lined with cabbage leaves or parchment paper to prevent sticking and ensure even cooking.
Nutritions
Steamed Chicken Soup Dumplings from Din Tai Fung offer a high-protein meal thanks to the minced chicken thighs, which provide essential amino acids for muscle growth and repair. The broth incorporated inside the dumplings contributes electrolytes and hydration, while the small amounts of pork fat or butter provide healthy fats for energy. The light soy sauce and Shaoxing wine add sodium, so be mindful of salt intake if you have dietary restrictions. Your portion delivers a balanced combination of protein, fat, and carbohydrates from the all-purpose flour dough, making these dumplings both satisfying and nutrient-dense.
Storage
Store leftover Steamed Chicken Soup Dumplings in an airtight container lined with parchment paper to prevent sticking. Refrigerate for up to 2 days, or freeze them separated on a tray before transferring to a freezer bag for up to 1 month. Reheat by steaming directly from frozen to maintain the dumplings' delicate texture and juicy filling.
Variation or Alternatives
You can substitute chicken thighs with ground turkey or pork for a different flavor and texture while maintaining the juicy filling. Replacing pork fat with chicken fat adds a lighter taste, or use vegetable shortening for a vegetarian-friendly option. To enhance the soup inside, add a gelatinous chicken broth that solidifies when chilled, creating a rich broth burst upon steaming. For more crispy dumplings, try pan-frying them after steaming to get a golden, crunchy bottom.
Allergies
Steamed Chicken Soup Dumplings from Din Tai Fung contain soy sauce and sesame oil, which are common allergens you should be cautious about if you have sensitivities to soy or sesame. The use of chicken stock and pork or chicken fat may pose risks for those with poultry or meat allergies. Flour contains gluten, making these dumplings unsuitable for individuals with gluten intolerance or celiac disease.
Why this recipe?
Steamed Chicken Soup Dumplings from Din Tai Fung offer a unique combination of tender chicken filling and flavorful broth encased in delicate, thin dumpling skins. Din Tai Fung is renowned for its meticulous preparation methods that produce juicy, well-balanced flavors with each bite. You can experience authentic taste and texture at home by making a copycat recipe, allowing you to savor this popular dish anytime while customizing ingredients to suit your preferences. Mastering this recipe provides an enjoyable culinary challenge that enhances your cooking skills and impresses your guests.