Soup Dumpling Recipe

Make rich stock

Place bones in a large pot and cover with 10 cups cold water. Bring to a simmer, skimming foam. Add smashed ginger and green onion. Simmer gently for 3–4 hours to extract gelatin. Strain stock through a fine mesh, discard solids, season lightly with 1 tablespoon salt. Cool slightly.

Set the aspic

While still hot, bloom 3 tablespoons unflavored gelatin in 1/2 cup cold water for 5 minutes, then whisk into warm stock until dissolved. Pour into a shallow container and chill in refrigerator until fully set (4 hours or overnight). Once set, dice the aspic into small 1/4-inch cubes and keep cold.

Mix and rest the dough

In a large bowl, combine 2.5 cups all-purpose flour and 1/2 teaspoon salt. Gradually add 1 cup warm water while stirring with a chopstick or fork until a shaggy dough forms. Add 1 tablespoon vegetable oil and knead on a lightly floured surface for 8–10 minutes until smooth and elastic. Cover with plastic wrap and let rest at room temperature for 30 minutes.

Divide and roll

After resting, divide the dough into two logs, then cut each into 12 equal pieces (about 24 total). Roll each piece into a smooth ball. Using a rolling pin, flatten each ball into a thin round about 3 inches (7–8 cm) in diameter, with the center slightly thicker than the edges. Keep rolled wrappers covered with a damp towel to prevent drying.

Prepare filling

In a bowl, combine 1 lb ground pork, 3 tablespoons finely chopped green onions, 1 tablespoon grated ginger, 1 tablespoon Shaoxing wine, 2 tablespoons soy sauce, 1 teaspoon salt, 1/2 teaspoon white pepper, 1/2 teaspoon sugar, and 1 teaspoon sesame oil. Mix in one direction until the mixture becomes sticky and cohesive, about 1–2 minutes. Taste a small cooked scrap (microwave a teaspoon) and adjust seasoning if needed.

Incorporate aspic

Gently fold 2 cups diced cold aspic (or cold chicken gelatin) into the seasoned pork. Fold just until combined — you want the aspic intact as small cubes so they will melt into soup when steamed. Keep the filling chilled while you shape dumplings.

Fill and pleat

Place a small cabbage leaf or parchment square in each steamer basket spot to prevent sticking. Lightly oil your hands. Take one wrapper and place about 1.5 tablespoons of filling in the center (enough to include several aspic cubes). Gather the edges of the wrapper up around the filling and pleat to seal at the top, making 12–18 pleats if possible, ensuring there are no holes. Pinch tightly to secure. Repeat until all wrappers are filled. Keep formed dumplings on a tray lightly dusted with flour and covered with a damp towel.

Steam

Bring a steamer with an inch of water to a rolling boil over high heat. Place dumplings (on cabbage leaves or parchment) in the steamer with at least 1 inch (2.5 cm) between them. Steam for 8–10 minutes (8 minutes for smaller, 10 for larger) until dough is translucent and filling is fully cooked and heated through. The aspic should have melted into a soupy broth inside each dumpling.

Serve

Carefully transfer dumplings to serving plates with a spatula (they are delicate). Serve immediately with black vinegar and julienned ginger for dipping. To eat: place dumpling in a soup spoon, bite a small hole to sip the hot broth, then eat with the rest or dip in sauce.