Chinese · Lunch
Pork Soup Dumplings
Steamed pork dumplings with delicate wheat wrappers encasing a filling of ground pork bound with gelatin-rich stock that liquefies into hot broth during steaming. Ginger, scallion and Shaoxing wine season the meat, while a soy-vinegar dip with fresh ginger cuts the richness. Served in a bamboo steamer, eaten in one bite to release the soup inside.
$5
60 minsPrep
12 minsCook
72 minsTotal
HardLevel
Nutrition per serving
420Calories
25.1gProtein
18.8gFat
35.2gCarbs
2.8gSugar
1.6gFiber
1480mgSodium
101mgChol
6.8gSat Fat
435mgPotassium
42mgCalcium
2.9mgIron
0.8mcgVitamin B12
3.2mgVitamin C
low-calorie
rich-umami
all-time-classics
Instructions
1
Prep
Warm chilled chicken stock with 1 tsp gelatin in a small saucepan over low heat, stirring until dissolved, about 2 minutes. Pour into a shallow dish and refrigerate until firm, about 3 hours.
2
Build
In a bowl, combine ground pork with minced scallion, grated ginger, Shaoxing wine, soy sauce, sesame oil, sugar and salt until pale and sticky, about 2 minutes. Fold in diced chilled jelly gently.
3
Chill
Cover filling and refrigerate for 1 hour so fat firms up and mixture holds together when wrapped.
4
Knead
In a bowl, combine all-purpose flour and bread flour with hot water. Mix and knead by hand on a lightly floured counter for 5 minutes until smooth and elastic.
5
Rest
Cover dough with a damp cloth and let it sit at room temperature for 20 minutes to relax gluten.
6
Wrap
Roll dough into a thin log, divide into 6 to 7 pieces, and roll each into a 3-inch round. Place a spoonful of filling in centre, pleat edges upward into a pouch and twist to seal.
7
Steam
Arrange dumplings on a parchment-lined bamboo steamer with space between each. Steam over high heat for 8 to 10 minutes until wrappers turn translucent and tops feel taut and glossy.
8
Plate
Stir together julienned ginger, black vinegar and soy sauce in a small dish. Lift dumplings carefully onto a serving plate with a slotted spoon and serve immediately with dipping sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g ground pork
- 7 oz100g, about 1/2 cup chicken stock, well-chilled and jellied with 1 tsp gelatin
- 22 scallion
- 2 tsp2 tsp fresh ginger
- 2 tsp2 tsp Shaoxing wine
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp sesame oil
- 1/2 tsp1/2 tsp sugar
- 1/2 tsp1/2 tsp salt
- 1/2 cup60g all-purpose flour
- 1/2 cup60g bread flour
- 4 tbsp60ml hot water, plus more as needed
- 2 tsp2 tsp fresh ginger, for dipping sauce
- 2 tbsp30ml black vinegar, for dipping sauce
- 2 tsp2 tsp soy sauce, for dipping sauce
