📝 About This Recipe
This elevated interpretation of the classic Shanghainese soup dumpling marries the rustic soul of traditional dim sum with the opulent depth of European black winter truffles. Each delicate, pleated parcel contains a rich, collagen-heavy broth infused with truffle essence and a tender filling of acorn-fed Iberico pork. This dish represents the pinnacle of Modern Chinese Fine Dining, offering a sensory explosion of umami, aroma, and silky textures.
🥗 Ingredients
The Aspic (Soup Base)
- 250 grams Pork Skin (cleaned and fat removed)
- 500 ml Chicken Stock (high-quality, unsalted)
- 3 slices Ginger (bruised)
- 1 tablespoon Shaoxing Wine
- 1 teaspoon Black Truffle Oil (high-quality synthetic-free)
The Filling
- 300 grams Iberico Pork Shoulder (finely minced)
- 20 grams Fresh Black Winter Truffle (finely minced)
- 1 tablespoon Light Soy Sauce
- 1/2 teaspoon Toasted Sesame Oil
- 1/4 teaspoon White Pepper (finely ground)
- 1/2 teaspoon Sugar
The Dough
- 200 grams All-Purpose Flour (plus extra for dusting)
- 110 ml Hot Water (approximately 80°C)
- 1 teaspoon Bamboo Charcoal Powder (for a dramatic visual contrast (optional))
Garnish & Service
- 1 whole Fresh Black Truffle (for shaving at the table)
- 4 tablespoons Chinkiang Black Vinegar (for dipping)
- 1 knob Ginger (cut into fine julienne)
👨🍳 Instructions
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1
Prepare the aspic: Simmer pork skin, chicken stock, ginger, and Shaoxing wine in a pot for 2 hours until the liquid reduces by half and the skin is falling apart.
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2
Strain the liquid into a shallow tray, discard solids, and stir in the truffle oil. Refrigerate for at least 3 hours until completely set into a firm jelly.
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3
Once set, finely mince the aspic jelly with a knife until it resembles small crystals. Keep chilled until the moment of mixing.
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4
Prepare the filling: In a chilled bowl, combine minced Iberico pork, minced black truffle, soy sauce, sesame oil, white pepper, and sugar. Mix vigorously in one direction until the meat becomes tacky and emulsified.
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5
Gently fold the minced aspic into the meat mixture (ratio should be roughly 1:1 by volume). Return the filling to the refrigerator.
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6
Make the dough: Sift flour (and charcoal powder if using) into a bowl. Gradually add hot water while stirring with chopsticks until a shaggy dough forms.
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7
Knead the dough on a clean surface for 10 minutes until smooth and elastic. Cover with a damp cloth and rest for 30 minutes at room temperature.
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8
Roll the dough into a long rope and divide into 24 equal pieces (approx. 10-12g each). Keep covered to prevent drying.
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9
Roll each piece into a thin circle (approx. 8cm diameter), ensuring the edges are thinner than the center to support the weight of the soup.
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10
Place a generous tablespoon of cold filling in the center. Pleat the edges tightly—aim for at least 18 pleats per dumpling—and twist the top to seal completely.
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11
Line a bamboo steamer with perforated parchment paper or Napa cabbage leaves. Arrange dumplings 2cm apart.
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12
Steam over rapidly boiling water for exactly 7 minutes. The wrappers should look translucent and the dumplings should be heavy with liquid.
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13
Remove from heat and immediately shave fresh black truffle over the top of each dumpling while they are steaming hot.
💡 Chef's Tips
Always use a digital scale for the dough and filling to ensure uniform cooking and presentation. Ensure the filling and aspic are ice-cold when folding; if they warm up, the fat will separate and the wrapper will break. When rolling the wrappers, use just enough flour to prevent sticking; too much flour will make the seal dry and prone to leaking. If you cannot find Iberico pork, use a high-quality heritage breed pork with at least 30% fat content for the best mouthfeel. Practice the pleating motion with a damp paper towel if you are a beginner to master the airtight 'crown' seal.
🍽️ Serving Suggestions
Serve immediately in the bamboo steamer to retain maximum heat. Pair with a small dish of Chinkiang vinegar and a mountain of ginger julienne to cut through the richness. Accompany with a glass of aged Champagne or a dry Riesling; the acidity and bubbles perfectly balance the earthy truffle and fatty pork. A side of lightly blanched pea shoots with garlic provides a fresh, crisp contrast to the soft dumplings. For a true fine dining experience, serve on a slate board with a single gold leaf flake atop each truffle shaving.