📝 About This Recipe
Originating from the Nanxiang district of Shanghai, these delicate parcels are a marvel of culinary engineering, featuring a rich, savory broth miraculously trapped inside a thin, pleated wrapper. Every bite offers a burst of umami-laden collagen soup paired with a tender pork filling seasoned with ginger and scallion. Mastering the art of the 'soup dumpling' is a rite of passage for any home cook seeking the ultimate comfort food experience.
🥗 Ingredients
The Aspic (Soup Gelatin)
- 2 cups Chicken stock (high-quality or homemade)
- 1 tablespoon Gelatin powder (unflavored; omit if using pork skin-rich stock)
- 3 slices Ginger (smashed)
- 1 stalk Scallion (cut into 2-inch pieces)
The Filling
- 1 pound Ground pork (80/20 lean-to-fat ratio is best)
- 1 tablespoon Soy sauce (light soy sauce)
- 1 tablespoon Shaoxing wine (Chinese cooking wine)
- 1 teaspoon Sesame oil (toasted)
- 1 teaspoon Sugar (to balance the salt)
- 1/2 teaspoon White pepper (finely ground)
- 1 tablespoon Ginger (grated and squeezed for juice)
The Dough
- 2 cups All-purpose flour (plus extra for dusting)
- 1/2 cup Hot water (just off the boil)
- 1/4 cup Cold water (room temperature)
Dipping Sauce
- 3 tablespoons 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 chicken stock with ginger and scallions for 10 minutes. Strain, then whisk in gelatin until dissolved. Pour into a shallow pan and refrigerate for at least 4 hours (or overnight) until it sets into a firm jelly.
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2
Once the aspic is set, finely mince the jelly with a knife until it looks like small crystals. Keep chilled in the refrigerator until the very moment you are ready to mix the filling.
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3
Make the dough: Place flour in a large bowl. Gradually add hot water while stirring with chopsticks, then add cold water. Knead by hand for 10 minutes until the dough is smooth and elastic. Cover with a damp cloth and rest for 30 minutes.
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4
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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5
Gently fold the minced aspic into the pork mixture until evenly distributed. Return the filling to the refrigerator to keep the fats solid.
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6
Divide the rested dough into 40 equal pieces (about 10-12 grams each). Roll each piece into a small ball and keep them covered to prevent drying.
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7
Roll the wrappers: On a lightly floured surface, flatten a dough ball. Use a small rolling pin to roll the edges thinner than the center, creating a 3.5-inch circle. The thick center prevents the soup from leaking.
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8
Place about 1 tablespoon of chilled filling in the center of the wrapper. Use your thumb and index finger to create small pleats (aim for 18+ pleats) around the edge, twisting and sealing the top tightly.
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9
Line a bamboo steamer with perforated parchment paper, cabbage leaves, or thin slices of carrot to prevent sticking.
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10
Place dumplings in the steamer, leaving at least 1 inch of space between them as they will expand slightly.
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11
Bring a wok or pot of water to a rolling boil. Place the steamer baskets 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 fresh ginger matchsticks.
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13
Remove the steamer from heat and serve immediately. The soup is hottest right after steaming, so warn your guests!
💡 Chef's Tips
Keep the filling cold at all times; if the aspic melts before steaming, the dumplings will be impossible to fold. When rolling wrappers, ensure the edges are translucent but the 'belly' (center) remains thick to support the weight of the soup. Don't overstuff the dumplings; a tight seal is more important than a large amount of meat to prevent the broth from escaping. If the dough feels too dry, add water one teaspoon at a time; if too sticky, dust with a tiny bit more flour. To eat, place a dumpling on a soup spoon, poke a small hole to let the steam escape, sip the broth, then eat the rest.
🍽️ Serving Suggestions
Serve with Chinkiang black vinegar and plenty of fresh ginger matchsticks. Pair with a light, refreshing cucumber salad tossed in garlic and sesame oil. A side of sautéed bok choy or Chinese broccoli provides a nice crunch and nutritional balance. Enjoy with a pot of hot Jasmine or Oolong tea to cleanse the palate between bites. For a spicy kick, add a dollop of crispy chili oil to your dipping sauce.