📝 About This Recipe
Hailing from the lakeside city of Wuxi, these soup dumplings are the richer, sweeter cousins of the famous Shanghai version. They are characterized by a slightly larger size, a deep mahogany-colored soup, and a luscious pork filling that balances savory soy with a distinct sweetness. Each translucent pouch holds a concentrated, gelatinous broth that is the hallmark of master-level Huaiyang craftsmanship.
🥗 Ingredients
The Aspic (Soup Jelly)
- 500 grams Pork skin (cleaned and hair removed)
- 5 slices Ginger (smashed)
- 2 stalks Scallions (tied into a knot)
- 2 tablespoons Shaoxing wine
The Pork Filling
- 500 grams Ground pork (ideally 70% lean, 30% fat)
- 3 tablespoons Light soy sauce (use a high-quality brand)
- 1 tablespoon Dark soy sauce (for that classic Wuxi color)
- 3 tablespoons Sugar (essential for Wuxi style)
- 1/2 teaspoon Salt
- 1/4 cup Ginger water (ginger soaked in hot water, then cooled)
The Wrapper
- 300 grams All-purpose flour (plus extra for dusting)
- 160 ml Warm water (approximately 50°C)
Dipping Sauce
- 4 tablespoons Chinkiang black vinegar
- 1 knob Ginger (cut into fine julienne strips)
👨🍳 Instructions
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1
Start the aspic: Boil pork skin in water for 10 minutes. Drain, rinse, and scrape off any excess fat. Slice into thin strips.
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2
Simmer the skin strips with 1.5 liters of water, ginger, scallions, and Shaoxing wine for 2 hours until the liquid reduces to about 500ml and feels very sticky.
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3
Strain the liquid into a shallow tray, discard solids, and refrigerate for 4 hours or overnight until it sets into a firm jelly.
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4
Prepare the filling: In a large bowl, mix ground pork with light soy sauce, dark soy sauce, sugar, and salt. Stir vigorously in one direction until the meat becomes a paste-like consistency.
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5
Gradually incorporate the ginger water into the meat, stirring constantly in the same direction until fully absorbed.
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6
Finely mince the chilled aspic jelly. Fold it into the pork mixture (aim for a 1:1 ratio by weight for extra soupiness). Keep the filling chilled until ready to use.
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7
Make the dough: Mix flour and warm water. Knead for 10-12 minutes until smooth and elastic. Cover with a damp cloth and rest for 30 minutes.
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8
Divide the dough into small pieces (about 10-12g each). Roll each piece into a ball, then flatten into a disc.
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9
Roll out each disc into a thin circle (about 8cm diameter), ensuring the edges are thinner than the center to prevent a doughy top.
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10
Place a tablespoon of chilled filling in the center. Use your thumb and index finger to create at least 18 pleats, sealing the top tightly with a slight twist.
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11
Line a bamboo steamer with perforated parchment paper or cabbage leaves. Arrange dumplings 1 inch apart.
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12
Steam over high heat for exactly 8 minutes. The wrappers should look translucent and the dumplings should sag slightly with the weight of the melted soup.
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13
Serve immediately with the Chinkiang vinegar and ginger dipping sauce.
💡 Chef's Tips
Always stir the meat filling in one direction to develop the protein structure, which helps it hold the soup. Keep the aspic and the meat filling very cold; if it gets warm, the jelly will melt and making the dumplings will be impossible. Don't skip the sugar—Wuxi cuisine is famous for its 'sweet and savory' profile which balances the richness of the pork. When rolling the wrappers, make sure the center is thicker so the weight of the soup doesn't break the bottom when you lift it.
🍽️ Serving Suggestions
Serve with a side of blanched bok choy to cut through the richness. Pair with a pot of Longjing (Dragon Well) green tea to cleanse the palate. Provide a wide Chinese soup spoon for each guest to catch the precious broth. A side of crispy seaweed or 'Wuxi Crispy Eel' makes for a traditional Jiangsu feast.