Description
Delicious and comforting soup dumplings filled with savory pork and flavorful broth, perfect for gatherings or cozy nights in.
Ingredients
- 1/2 pound pork skin (cut into 1-inch strips)
- 1 pound pork neck bones
- Water (fresh cold)
- 2 slices ginger
- 1 scallion (cut into 3 pieces)
- 1 tablespoon shaoxing wine (or dry cooking sherry)
- 1 cup all-purpose flour
- 6 tablespoons warm water
- 1 pound ground pork (70% lean 30% fat)
- 2 tablespoons shaoxing wine (or dry cooking sherry)
- 3/4 teaspoon salt
- 1/2 teaspoon sesame oil
- 3/4 teaspoon sugar
- 3 teaspoons soy sauce
- 3 tablespoons water
- 1/8 teaspoon white-pepper
- 1 tablespoon ginger (minced)
- 1 heaping cup aspic (diced into 1/2-inch/1cm pieces)
- Chinese black vinegar (for dipping)
- Fresh ginger (julienned, for serving)
Instructions
- For the Aspic: In a pot, add the pork skin and neck bones, cover with cold water, and bring to a boil. Strain the mixture, add water, ginger, scallion, and shaoxing wine. Simmer for 2 hours, then refrigerate overnight.
- For the Dough: In a large bowl, combine flour and warm water. Knead for 15-20 minutes until soft, then let rest for 30 minutes.
- For the Filling: Pulse ground pork until paste-like, then mix with other filling ingredients except aspic. Fold in aspic and refrigerate.
- Assembly: Roll rested dough into a cylinder, cut into 1-inch pieces, and roll each into a 3-inch disc. Add filling and pleat to seal.
- Steaming: Bring water to a boil, place dumplings in a bamboo steamer lined with parchment paper, and steam for about 8 minutes.
- Eating: Serve hot with Chinese black vinegar and julienned ginger. Slurp out the soup before devouring the dumpling.
Notes
Keep all ingredients chilled for easier handling. Practice pleating for better results and adjust seasoning to taste.
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Category: Appetizer
- Method: Steaming
- Cuisine: Chinese