Pork Dumpling (10 Pcs) Soup Recipe

Prepare aromatics

Finely chop the green onions (reserve 1 tablespoon of the green part for garnish). Grate the ginger and mince the garlic.

In a medium mixing bowl combine ground pork, chopped green onions, grated ginger, and minced garlic.

Add soy sauce, sesame oil, Shaoxing wine, salt, and pepper to the meat. Mix briefly to distribute seasonings.

Dissolve the cornstarch in the cold water and pour it into the filling. Mix in one direction until the mixture becomes slightly sticky and cohesive (about 30–60 seconds). This helps the filling hold together and remain juicy.

Set out the dumpling wrappers on a clean, lightly floured surface or a sheet with a light dusting of cornstarch to prevent sticking. Cover unused wrappers with a damp towel so they don't dry out.

Spoon about 1 heaping tablespoon (roughly 18–20 g) of filling into the center of each wrapper. Do not overfill — leave a 1 cm border around the edge.

Lightly wet the edge of the wrapper with water (use your fingertip). Fold the wrapper in half over the filling and press at the top to seal. Optionally pleat one side to create a tighter seal and a decorative edge. Ensure no air pockets remain.

Place finished dumplings on a tray lined with parchment or lightly dusted with cornstarch, spaced so they don't touch.

In a large pot, combine the chicken stock and water and bring to a gentle boil over medium-high heat.

Stir in the light soy sauce, rice vinegar, sesame oil, salt, and white pepper. Taste and adjust seasoning—broth should be savory and slightly seasoned to complement the dumplings.

Once the broth is boiling, reduce heat so it simmers gently. Carefully add the raw dumplings one by one, giving them space so they don't stick together.

Bring the broth back to a simmer. If using frozen wrappers or thicker skins, simmer for 6–8 minutes; for fresh thin wrappers, simmer 4–6 minutes. Dumplings are done when the filling reaches 70°C (160°F) and wrappers become translucent and float.

Add the bok choy (or spinach) and julienned carrot to the simmering broth with the dumplings during the last 2–3 minutes of cooking so they become tender but still bright.

Taste the broth again and adjust salt or soy sauce if needed.

Ladle soup and dumplings into individual bowls (approximately 5 dumplings per serving for 10 pcs total). Spoon vegetables and broth over the dumplings.

Garnish each bowl with sliced green onions, cilantro, a few drops of sesame oil, and optional chili oil or black vinegar to taste.

Serve immediately while hot. Leftover cooked dumplings in broth can be refrigerated for up to 2 days; reheat gently on the stove. Uncooked assembled dumplings can be frozen on a tray until solid then transferred to a freezer bag for up to 1 month; add a minute or two to cooking time when frozen.