📝 About This Recipe
Originating from the Nanxiang suburb of Shanghai, these delicate 'soup dumplings' are the crown jewel of a traditional dim sum brunch. Each translucent pleat hides a treasure of savory pork filling and a burst of rich, golden broth that melts on the tongue. Mastering the art of the soup dumpling is a culinary rite of passage that rewards the patient chef with a symphony of textures and umami depth.
🥗 Ingredients
The Aspic (Soup Base)
- 2 cups Chicken or Pork Stock (high quality or homemade)
- 1 tablespoon Gelatin Powder (unflavored)
- 3 slices Fresh Ginger (smashed)
- 2 stalks Scallions (cut into 2-inch pieces)
The Filling
- 1 lb Ground Pork (70/30 meat-to-fat ratio is ideal)
- 1 tablespoon Shaoxing Wine (or dry sherry)
- 1 tablespoon Light Soy Sauce
- 1 teaspoon Sesame Oil (toasted)
- 1 teaspoon Sugar
- 1/2 teaspoon White Pepper (finely ground)
- 1 tablespoon Ginger (grated and squeezed for juice)
The Wrapper Dough
- 2 cups All-Purpose Flour (plus extra for dusting)
- 1/2 cup Hot Water (just off the boil)
- 1/4 cup Cold Water
Dipping Sauce
- 1/4 cup Chinkiang Black Vinegar (essential for authenticity)
- 1 inch Ginger (peeled and cut into fine matchsticks)
👨🍳 Instructions
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1
Prepare the aspic: Simmer stock with ginger and scallions for 10 minutes. Strain, stir in gelatin until dissolved, and pour into a shallow pan. Refrigerate for 4 hours or until firmly set.
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2
Once the aspic is set, finely mince it into small cubes (about 1/8 inch) and keep refrigerated until the very last moment.
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3
Make the dough: Place flour in a bowl. Slowly stir in the hot water with chopsticks, followed by the cold water. Knead by hand for 10 minutes until smooth and elastic.
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4
Cover the dough with a damp cloth and let it rest at room temperature for at least 30 minutes to relax the gluten.
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5
Prepare the filling: In a large bowl, combine ground pork, soy sauce, Shaoxing wine, sesame oil, sugar, white pepper, and ginger juice. Stir vigorously in one direction for 5 minutes until the meat becomes a sticky paste.
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6
Gently fold the chilled aspic cubes into the pork mixture. Do not overwork, or the gelatin will melt from the heat of your hands.
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7
Divide the dough into small pieces (about 12-15 grams each). Roll each piece into a ball, then flatten into a disc.
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8
Using a small rolling pin, roll the edges of the disc thinner than the center. This ensures the bottom can hold the soup while the top pleats aren't too doughy.
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9
Place a tablespoon of filling in the center of a wrapper. Using your thumb and forefinger, create 18-20 tiny pleats, rotating the dumpling as you go, then pinch the top to seal.
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10
Line a bamboo steamer with perforated parchment paper or cabbage leaves. Place dumplings inside, ensuring they don't touch each other.
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11
Bring a wok or pot of water to a rolling boil. Place the steamer over the water and steam on high heat for 8-10 minutes.
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12
While steaming, prepare the dipping sauce by mixing the black vinegar with the ginger matchsticks in small individual bowls.
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13
Remove the steamer from the heat. Let the dumplings rest for 1 minute so the wrappers set slightly, then serve immediately in the steamer basket.
💡 Chef's Tips
Keep the dough and finished dumplings covered with a damp towel at all times to prevent drying. Use a high-fat pork (30% fat) to ensure the filling stays tender and creates its own additional juices. When pleating, try to aim for at least 18 pleats; this is the traditional standard for a professional look and feel. If the aspic starts to melt while you are filling, put the bowl back in the freezer for 5-10 minutes to firm up. To eat safely: place a dumpling on a soup spoon, poke a small hole to release steam, sip the soup first, then eat the rest with sauce.
🍽️ Serving Suggestions
Serve with a side of blanched Bok Choy with oyster sauce for a crunch contrast. Pair with a pot of hot Jasmine or Pu-erh tea to cleanse the palate between bites. Offer a side of chili oil for those who prefer a spicy kick to their vinegar sauce. Follow the meal with a light fruit salad or chilled mango pudding to balance the richness.