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Pork Soup Dumplings

Pork Soup Dumplings

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There's an art to eating pork soup dumplings: Nibble a bite, cautiously slurp the soup, then eat the rest. Check out the step-by-step process here and a video here.



  • ½ lb. pork skin, cut in half
  • 3 scallions, cut into 1" pieces
  • 1 3" piece ginger, peeled, thinly sliced
  • 2 Tbsp. Shaoxing wine (Chinese rice wine)


  • 1¼ lb. ground pork shoulder (Boston butt; 20% fat)
  • 3 scallions, finely chopped
  • 1 garlic clove, finely grated
  • 1¼ tsp. Shaoxing wine (Chinese rice wine)
  • 1¼ tsp. toasted sesame oil
  • ¾ tsp. finely grated ginger
  • ¾ tsp. freshly ground white pepper


  • 3 cups all-purpose flour, plus more for surface

Dipping Sauce

  • 2 scallions, thinly sliced
  • 1 2" piece ginger, peeled, julienned


  • Nonstick cooking oil spray

Special Equipment

  • A 1"-diameter wooden dowel, a bench scraper, a ruler (optional); a bamboo steamer

Recipe Preparation


  • Place pork skin in a small stockpot or large saucepan and add cold water to cover. Bring to a boil; drain and rinse with cold water. Slice skin lengthwise into 1"-wide strips, trimming any fat, then slice strips crosswise into about ¼"-wide pieces. Return skin to same stockpot and add bones, foot, scallions, ginger, wine, and 8 cups cold water. Bring to a boil, skim surface of any foam, and reduce heat. Simmer, skimming often, until liquid is almost opaque and reduced to 2 cups, 60−75 minutes.

  • Strain liquid into a 13x9" baking dish; discard solids. Season with salt and chill until set, at least 2 hours and up to 3 days. If making ahead, cover soup with plastic wrap once jelled.


  • Mix ground pork, scallions, garlic, soy sauce, salt, wine, sugar, oil, ginger, and pepper with chopsticks in a medium bowl, stirring in one direction until it all comes together and a light film forms on the sides of bowl, about 20 seconds.

  • Cut a fine crosshatch pattern in jelled soup to create very small pieces (about ⅛" squares). Scrape into bowl with filling and mix to combine. Cover and chill until ready to use.


  • Place 3 cups flour in a medium bowl. Slowly drizzle in 1 cup very hot tap water, mixing constantly with chopsticks or a fork, until dough starts to hold together in shaggy pieces. Cover bowl with plastic wrap and let rest 15 minutes (this allows flour to hydrate).

  • Add oil and mix until dough comes together and forms a shaggy ball. Transfer to a lightly floured surface and knead, adding more flour as needed to prevent sticking, until dough is very soft, smooth, supple, and just a little bit tacky, about 10 minutes. Dust dough lightly with flour and wrap in plastic. Let rest 1 hour.

Dipping Sauce

  • Mix scallions, ginger, vinegar, and soy sauce in a small bowl; set aside.


  • Place several large cabbage leaves in steamer, leaving about a 1" border around the sides for steam to travel through. Lightly coat cabbage with nonstick spray (a dumpling that sticks is a dumpling that tears) and set steamer next to work station.

  • Divide dough into 4 equal pieces. Working with 1 piece at a time and keeping other pieces covered with plastic wrap, roll out dough with your palms to make 12"-long ropes.

  • Cut each rope into twelve 1"-pieces with bench scraper. Using a ruler as a guide means all your pieces will be the same size, resulting in uniform dumplings. You’ll look like a pro!

  • Working with 1 piece of dough at a time and keeping other pieces covered in plastic wrap (it’s important to keep the dough covered while you work because it dries out very easily), press your thumb into cut side of dough to flatten.

  • Dust very lightly with flour and use dowel to roll out into thin rounds, about 4" in diameter—work from the center moving outward, applying slightly more pressure as you reach the edges to make them a little thinner. Cover with plastic.

  • Lay a wrapper across the upper part of your palm and bottom half of the fingers of your nondominant hand. Spoon 1 Tbsp. filling into wrapper, making sure to get some pieces of jelled soup.

  • Lightly spread out filling with the back of the spoon, leaving at least a ½" border. Spoon a couple more pieces of jelled soup into center of filling. Slightly cup your palm around dumpling and gently grasp edge of wrapper between your thumb and index finger. Position your other thumb and index finger ½" away in the same fashion.

  • Using fingertips on one hand, gently pull and stretch wrapper outward before bringing it in to meet opposite fingers. Carefully fold stretched area in on itself, creating a pleat. Pinch to seal.

  • Rotating dumpling as you work, repeat process to create a series of 18 pleats, leaving a small hole in the center. You’ll probably get only 10 or 12 pleats the first few times you do this; as your skill increases, so will your folds.

  • Cradle dumpling in your palm, gently rotating it and working filling upward so dumpling is shaped like a fig. This step elongates the dumpling, eliminating air between wrapper and filling.

  • Pinch edges together and gently twist to seal. Place dumpling in prepared steamer and cover with plastic wrap.

  • Repeat with remaining wrappers and filling. Work relatively quickly to keep edges of wrappers from drying out while you work.

  • Remove plastic wrap. Place steamer over a large skillet of rapidly boiling water, making sure water doesn’t touch steamer, and cover. Steam dumplings 8 minutes (10 if frozen). Serve directly from steamer with reserved dipping sauce alongside.

  • Do Ahead: Make and freeze dumplings 1 month ahead. Place on parchment-lined baking sheets that have been coated with nonstick spray. Cover with plastic wrap lightly coated with nonstick spray and freeze solid. Transfer to resealable plastic freezer bags. Steam directly from freezer.

Nutritional Content

Calories (kcal) 90 Fat (g) 4.5 Saturated Fat (g) 1.5 Cholesterol (mg) 15 Carbohydrates (g) 7 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 6 Sodium (mg) 230

Related Video

How to Make Soup Dumplings

Reviews SectionThis recipe really tested my patience - it is not for the faint of heart! Here is what I will say - the soup, the filling, and the dough are all really great recipe components (as per usual with Claire!), but the assembly instructions are seriously lacking and deserve to be revisited and updated. The instruction to roll them out to a 4" diameter is seriously misleading, and I don't think that's the most important's more important that the dough is thin but not so thin that your filling bursts through, which happened to me a LOT. Since the dough is really pliable, it's easy to stretch the edges during the pleating process, so I eventually started rolling out smaller circles and that seemed to work better. It sucks to put in days of work, between sourcing ingredients and making/jelling the soup, only to have half of your batch be trash. Luckily, I watched a few videos of the chefs at Din Tai Fung folding soup dumplings which helped me salvage what was left of my batch. Please update the recipe to reflect desired thickness of the wrapper instead of the desired diameter - I think that would be much more helpful!AnonymousLos Angeles, CA05/16/20Hey yall! For freezing these for later; should I steam them once first to cook the meat through and THEN freeze? Or can they go straight to the freezer?AnonymousChicago 04/19/20I've made dumplings in the past, this is my first time making soup dumplings and followed the recipe to a T (H Mart had the Pig's skin, bone, and feet), I did use a pasta maker and cookie cutter to make the dough uniform and thin. The recipe was really easy to follow and each stage worked as intended, really demystified the process, especially with the step-by-step instructions.Three stars as the end taste was a bit bland and the texture was off. Did some research and found many people emulsify the meat (like when making sausages) and add ginger-infused water to the pork mix. This helped with the flavour and texture greatly. I may double the ginger in the pigs foot mix next time and cook low and slower to unlock more flavour.Overall I'll reuse a lot of the elements of this but also blend with other recipe ideas.Thanks for providing such clear instruction.AnonymousSan Francisco01/13/20This is a fun recipe, and the only reason why I rated it four stars is because it does take practice to really understand how to roll the dough thinly and also form the pleats on the dumplings. I used a four inch round of damp paper towel to practice. The result though is delicious and 100% worth it. I made the full recipe, pig feet and all, which was rather hard to source in my suburban Boston area so stock and plain gelatin is what I'll try the next time. Also will add the gelatin soup cubes separately rather than mixing them into the filling to ensure equal ratios for all dumplings. This was our New Year's Eve dinner and it was a total success.AnonymousBoston, MA01/01/20Super delicious recipe! Took the short cut and set chicken stock with gelatin, but these are definitely worth the time and effort.AnonymousLubbock, TX12/22/19I had to make these two times before I nailed it. First time I used store-bought wrappers - big mistake. Make the dough from scratch, it’s much better. Also I make a half-batch with dough made of 1 c sifted flour mixed with 3/4 tsp salt dissolved in 1/4 c warm water. First time I also used a wooden roller; the marble roller is much better. Shortcuts that actually worked was 1) using the cuisinart for the filling instead of hand chopping and 2) I used chicken stock (homemade) instead of making the broth with the pig foot - ick. GREAT DUMPLINGS!!!AnonymousAustin, TX09/15/19Claire is best!Food is bester!JimSteveMcBillAlberta CA12/26/18

Watch the video: Lazy Pork Dumplings - Easy Soup Dumpling - Food Wishes (May 2022).