Pork Soup Dumpling (5) Recipe
Make Pork Soup Dumpling (5) Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Pork and Aspic (Soup Filling)
Assembly & Steaming
Method
Dough
- 1
Make dough
Combine 2.5 cups all-purpose flour and 0.5 tsp salt in a large mixing bowl. Slowly pour 1 cup hot water while stirring with a chopstick or spatula until shaggy dough forms.
- 2
Knead
When cool enough to handle, knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic. Add 1 tbsp cold water if dough feels too stiff and 2 tsp vegetable oil to make it supple.
- 3
Rest
Form dough into a ball, coat lightly with oil, wrap in plastic, and let rest at room temperature for 30–45 minutes to relax the gluten.
Pork and Aspic (Soup Filling)
- 4
Prepare aspic
If you have homemade gelatin-rich pork or chicken stock, chill it until fully set. Cut the set aspic into small 1/4-inch (6 mm) cubes. If you do not have aspic ahead of time, make a concentrated stock: simmer pork bones or chicken carcass with water, season lightly, reduce to 1–1.5 cups, strain and add unflavored gelatin (per packet directions) until set, then chill and cube. The recipe assumes 1 cup cubed aspic.
- 5
Make filling
In a bowl, combine 1 cup finely ground pork, 1 tbsp soy sauce, 1 tsp Shaoxing wine, 1/2 tsp sesame oil, 1/4 tsp white pepper, 1/4 tsp sugar, 1/4 tsp salt, 2 tbsp finely chopped scallions and 1 tsp grated ginger. Stir with chopsticks or a spatula, mixing in one direction until the mixture becomes slightly tacky (about 1–2 minutes).
- 6
Incorporate aspic
Fold the 1 cup cubed chilled aspic gently into the seasoned pork mixture so the cubes are evenly distributed but not melted. Keep the mixture cold—store in the refrigerator while preparing wrappers.
Assembly & Steaming
- 7
Prepare work surface and steamer
Line a bamboo or metal steamer basket with parchment or cabbage leaves and brush lightly with 1 tsp vegetable oil to prevent sticking. Bring a large pot of water to a steady simmer for steaming.
- 8
Divide dough and roll wrappers
Divide rested dough into five equal pieces (for 5 dumplings). Keep pieces covered so they do not dry. Working with one piece at a time, flatten into a 1/2-inch thick disk, then roll into a cylinder and cut into 5 equal portions (for 25 wrappers total), or roll each piece into a small round. Lightly dust with cornstarch. Using a rolling pin, roll each piece into a thin circle about 3–3.5 inches (7.5–9 cm) diameter, slightly thicker at the edges than the center.
- 9
Fill dumplings
Place 1 heaping tablespoon of pork + aspic filling into the center of each wrapper. Do not overfill—leave enough edge to pleat. Keep your hands and filling cold by working quickly and returning filling to refrigerator between batches if needed.
- 10
Pleat and seal
Using your thumb and forefinger, pleat and pinch the wrapper edges to form a sealed purse on top, ensuring there are no gaps for the soup to leak. Twist gently to finish the top. Place each finished dumpling seam-side up on a cornstarch-dusted tray or parchment.
- 11
Steam
Place dumplings in the prepared steamer, leaving space between them. Steam over simmering water for 8–10 minutes with the lid on. The steam will melt the aspic into a soupy broth inside the dumpling; ensure the water is simmering, not vigorously boiling, to prevent wrapper damage.
- 12
Serve
Carefully remove dumplings with a spatula and place on warmed plates. Serve immediately with black vinegar and julienned ginger for dipping. To eat: lift dumpling, nibble a small hole to slurp the hot broth, then eat the dumpling with the dipping sauce.