Soup Dumplings Recipe

Step 1: Prepare the Soup Base [00:12]

• Start with some pork skin and a couple of pork bones. Cover them with cold water and bring to a boil.

Step 2: Rinse the Pork [00:20]

• Once it boils, remove the bones and skin, and rinse them in cold water to remove any excess fat.

Step 3: Cook the Broth [00:39]

• Cut the pork skin into strips and place them in a heavy-bottom stock pot with the pork bones, Jinhua ham, ginger, green onions, Shaoxing wine, and star anise. Cover with 5 cups of water, bring to a boil, then reduce to a low simmer for 3 hours uncovered.

Step 4: Strain the Soup [00:56]

• After 3 hours, strain the soup, pour it onto a small tray, and transfer it to the fridge to set into a jello form.

Step 5: Make the Filling [01:06]

• In a bowl, combine ground pork, minced ginger, chopped green onions, minced garlic, soy sauce, sugar, white pepper, Sichuan peppercorn powder, and salt. Mix by hand until fully combined.

Step 6: Add Water and Oils [01:20]

• Add a splash of water and mix for about 2 more minutes. Then add sesame oil and neutral oil, mixing gently until combined.

Step 7: Incorporate the Soup [01:37]

• Once the jello has solidified, push it through a potato ricer into the filling and mix gently.

Step 8: Chill the Filling [01:55]

• Cover the filling with plastic wrap and refrigerate for 3 hours or overnight.

Step 9: Assemble the Dumplings [02:01]

• Dust your work surface with flour, grab a dumpling wrapper, and press around the edges. Place it in your palm and spread it into a circle.

Step 10: Fill and Fold [02:14]

• Use your thumb to press down on the filling while supporting the wrapper with your other hand. Fold the wrapper over itself and pinch to seal. Aim for 14 to 18 folds.

Step 11: Steam the Dumplings [02:29]

• Place the dumplings in a steamer basket. Cover and steam for 6 minutes if fresh or 8 minutes if frozen.

Step 12: Serve and Enjoy [02:39]

• Once done, enjoy your beautifully packed soup dumplings, full of flavor and juiciness!