Pork Soup Dumplings Recipe

Make concentrated pork broth

Place pork skin or hock, 2 cups water, smashed ginger, and scallion into a small saucepan. Bring to a simmer, skim any foam, then cover and simmer gently for 45–60 minutes until collagen has released and liquid is flavorful and slightly thick. Add 1/4 tsp salt near the end. Strain the broth into a heatproof bowl and discard solids.

Chill to set

Let the hot broth cool slightly, then refrigerate until fully set into a firm jelly (at least 2–3 hours). Once set, cut the aspic into small 1/4-inch cubes and keep chilled until ready to fold into the filling.

Combine 1 cup flour and 1/8 tsp salt in a bowl. Gradually pour in 1/2 cup boiling water while stirring with a fork or chopsticks until the mixture forms coarse crumbs. Add 1/2 tbs cold water if needed and knead briefly in the bowl until a shaggy dough forms. Transfer to a lightly floured surface and knead 4–5 minutes until smooth and elastic. Cover with a damp cloth and let rest 20–30 minutes.

After resting, divide dough into 4 equal pieces (for 4 dumplings). Roll each piece into a small ball then flatten and roll into a thin round wrapper about 3 inches (7–8 cm) in diameter, slightly thicker at the edge to allow pleating. Dust with a little flour to prevent sticking.

In a mixing bowl combine 1/2 cup ground pork, 1 tsp minced ginger, 2 tbsp chopped scallions, 1 tsp light soy sauce, 1 tsp Shaoxing wine, 1/2 tsp sesame oil, 1/4 tsp salt, 1/8 tsp white pepper, and 1 tbsp egg white. Mix in one direction until the mixture is sticky and cohesive, about 30–60 seconds.

Fold the chilled aspic cubes into the pork mixture gently so they are evenly distributed. Keep the filling cold while you prepare wrappers to prevent the aspic from melting.

Lightly oil your hands and working surface. Place one wrapper on your palm, add about 2 tablespoons of filling (should include a few aspic cubes) into the center. Pleat the wrapper edges together to seal the dumpling at the top, making sure there are no gaps. Repeat with remaining wrappers and filling to make 4 dumplings.

Prepare a steamer lined with parchment or cabbage leaves to prevent sticking. Arrange dumplings at least 1 inch apart. Bring water in the steamer pot to a rolling boil over high heat, then steam dumplings over high heat for 8–10 minutes (for small 3-inch dumplings) until filling is cooked through and wrappers are translucent. For safety, ensure internal temperature of pork reaches 160°F (71°C).

Remove dumplings carefully with a spatula to serving plates. Serve immediately with black vinegar and julienned ginger.