Despite burning the roof of my mouth every time I slurp up that first soup dumpling, I am still blown away by the magic of being able to put boiling soup into such a delicate edible wrapper.
It's always fun for me to ask students at the beginning of my soup dumpling class at Brooklyn Kitchen how they think we are going to get the soup into the dumpling. This recipe and instructional blows the top off this dumpling magic trick.
I have written a recipe for basic O.G. soup dumplings in my book, but I love the brashness of mixing pork with luxurious shrimp, which is something this recipe does so well.
Recipe and text from Hey There, Dumpling!: 100 Recipes for Dumplings, Buns, Noodles, and Other Asian Treats (Stewart, Tabori and Chang, 2015). —Kenny Lao