Recipes

Benny Chicken soup filled Dumplings

These filled soup dumplings burst with Benny flavour. Perfect for a cocktail snack at a finger food function, or as part of a meal.

Ingredients

Yield: 32 Dumplings (8 portions)

Wrapper:

380 g Golden Cloud Cake flour
7,5 g Salt
125 ml Boiling water
125 ml Cold water

Soup:

430 ml Boiling water
1 sachet Benny stock powder
15 ml Soy sauce
15 ml Gelatine powder

Filling:

450 g Ground Chicken
15 ml Colman's Worcestershire sauce
30 ml Soy sauce
15 g Fresh Ginger, finely grated
15 g Fresh or Roasted Garlic
15 ml Rice wine vinegar
200 g Spring onion, finely chopped
15 ml Sesame oil

Serving:

Soy sauce
Mrs. Balls Sweet chili sauce
KOO Chakalaka

Method

For the wrappers: Combine the flour and salt in a large bowl and create a well in the middle.
Add the boiling water and mix it in with a spatula, then incorporate with your hands until you have a mealy, shaggy mixture. Mix in the cold water and bring everything together into a dough, then turn it out onto a work surface and knead, adding additional flour if it gets too sticky to work with, until you have a smooth and slightly sticky dough, 7 to 10 minutes.
Cover with plastic wrap or a damp towel for 30 minutes while you make the filling.
For the soup: Combine the boiling water and Benny Chicken stock sachet. Whisk in the soy sauce and gelatin. Pour into a shallow dish and chill until set, around 1 hour.
After the gelatin mixture has set, break up the gelatin by fluffing with a fork. Set aside.
For the filling: Put the chicken mince in a large bowl and sprinkle on the salt, then add the soy sauce, ginger, garlic, Worcestershire sauce, sesame oil, rice vinegar and spring onion.
Mix everything together with your hands (don't overmix), then set up your dumpling folding station.
Line a sheet pan with parchment paper and dust with flour.
To assemble the dumplings, divide the dough into 32 balls and keep them covered when you're not working with them.
Roll them out into 7- 10 cm circles, flouring the surface as needed.
Place 1/2 tablespoon chicken filling in the center of each circle and 1/2 tablespoon soup gelatin on top of the filling.
Fold up the edges of the dumpling and pinch everything in the center. Repeat with the remaining dumpling wrappers and filling and place on the lined sheet pan.
To steam the dumplings, line a bamboo steamer with cabbage leaves or parchment paper with a few holes cut out.
Place the dumplings in the steamer, leaving a little bit of room between them, then set the steamer over a pot of boiling water.
Steam in batches until cooked through, 8 to 10 minutes. Alternately, line a plate with cabbage leaves or parchment paper. Place in a pot of boiling water, making sure the water doesn't cover the plate (you will need about 1/2 to 3/4 cup). Cook 8 to 10 minutes.
Let cool slightly, then serve with soy sauce and sweet chili sauce.

Cook’s Note
Assembled soup dumplings can be frozen, then steamed directly from the freezer for 8 to 10 minutes.