Steaming hot Soup Dumplings

One of the finest Chinese dishes, Soup Dumplings are famous for their delicate skin and scrumptious soupy filling. Soup Dumplings are a type of steamed bun originating from Jiangsu province, China. Making Soup Dumplings isn't an easy task. But it isn’t impossible to produce restaurant-standard ones at home. Please read my tips & tricks if you are up for the challenge.

How to Get the Soup into the Soup Dumpling? 

Now that is the million-dollar question!

The secret to getting the soup into a Chinese soup dumpling is to create a rich pork aspic using gelatin-rich pork skin and neck bones. The aspic is basically the soup in solid form, allowing you to fold it into the filling.

Once steamed, the gelatinous aspic returns to its liquid form, creating those rivers of hot soup that you can slurp out the sides of the dumpling!

Ingredients

For the aspic:

✅ ½ pound pork skin (cut into 1-inch strips)

✅ 1 pound pork neck bones (you want neck bones that still have meat on them!)

✅ 1 scallion (cut into 3 pieces)

✅ 2 slices of ginger

✅ water

✅ 1 tablespoon shaoxing wine

For the dough:

✅ 6 tablespoons warm water

✅ 1 cup of flour

For the filling:

✅ 1 pound ground pork

✅ 2 tablespoons shaoxing wine 

✅ 1/2 teaspoon sesame oil

✅ 3/4 teaspoon sugar

✅ 3/4 teaspoon salt

✅ 1/8 teaspoon white-pepper

✅ 1 tablespoon ginger (minced)

✅ 3 teaspoons soy sauce

✅ 3 tablespoons water

✅ 1 heaping cup aspic (diced into ½-inch/1cm pieces)

To serve:

✅ fresh ginger (julienned)

✅ Chinese black vinegar

Instructions

The Aspic:

• First, add the pork skin and pork bones into a small pot and cover with cold water. Bring to a rolling boil, and immediately drain and rinse off the bones and the skin. Rinse out the pot and put everything back in. Add 4 cups (950 ml) of water, ginger, scallions, and wine. Bring the pot to a boil and then reduce the heat to low. Cover and simmer for 2 hours.
• After 2 hours, turn off the heat, allow the soup to cool, and strain the liquid into a bowl. Once the liquid is completely cooled, cover and refrigerate overnight.

The Dough:

• Now, add the flour and the warm water to a mixing bowl, 1 tablespoon at a time. Work and knead the dough for around 20 minutes. The dough should be very soft and smooth. Cover with a cloth and let it rest for 30 minutes.

The Filling:

• Take your ground pork and put it in the food processor. Pulse for 60 seconds until the pork resembles paste. In a mixing bowl, add the pork and the rest of the ingredients except the aspic. Whip everything together thoroughly for about 2 minutes. You want everything to be extremely well combined, and the pork should look like a light, airy paste. 
• Gently fold in the diced aspic, and do not over-mix. Cover and transfer the filling to the refrigerator until ready to make the dumplings. If you’re ready now, you can put it in the freezer for around 15 minutes to allow it to firm up and make assembling the buns easier.

Assembly:

• Lightly dust a clean work surface with flour and roll the dough into a long cylinder, about an inch in diameter. Cut the dough into small equal pieces weighing about 11 grams each (the dough chunks should be a size resembling that of gnocchi). Roll out each piece into a round disc about 3 – 3 ¼ inches (8cm) in diameter. 
• Prepare your bamboo steamer. You can line it with cheesecloth, napa cabbage leaves, or these lovely bamboo steamer discs, which can be found in some Chinese restaurant supply stores (if using these, you must brush the discs with oil first!).
• When all that is prepared, take out the filling. You’ll be making each bun one at a time. Place about 1 tablespoon of filling in the middle of your dumpling skin. Pleat with as many folds as you can muster: 15-20 folds should do it. Make sure the top is sealed. If the filling ever gets too wet or hard to handle, put it in the freezer for another 15 minutes and start again. Place the buns in the lined steamer basket, about 2 inches (5cm) apart.

Steaming:

• In a metal steamer pot or wok, boil water. If using a wok, put the water at a level so that when you put the bamboo steamer into the wok, the water rises about ½ inch up the bottom of the bamboo base. You never want the water to touch the dumplings inside, though, so make sure not to fill it too high!
• Once the water is boiling, put the bamboo steamer in the wok or steamer pot, cover with the bamboo steamer lid, and steam over high heat for 8 minutes. Immediately remove the bamboo steamer from the pot and serve.

Eating:

• Put away the soy sauce because it has no place on the table right now. What you want is Chinese black vinegar. Pour some out into a small, round dish or bowl, and top with some very thin matchsticks of ginger.
• Take out your two utensils—chopsticks and a Chinese soup spoon (a fork would just butcher these, and the soup would dribble out all over the table. It would be a tragedy of Shakespearean proportions).
• Carefully, slowly peel the dumplings off the steamer basket and dip them into the vinegar. Gently transfer the dumpling to your soup spoon and take a tiny bite out of the skin on the side of the bun to make a little hole. Proceed to slurp the soup out of the bun. Then, with a little more vinegar, finish the whole thing off in one bite.

If you try this delicious Soup Dumplings recipe, please leave me a comment and let me know! I always appreciate hearing your thoughts.