porksoupsteamed
Pork Soup Dumplings
Make soup dumplings like a Chinese restaurant with detailed broth, dough, and filling preparation.
From YouTube · Mar 6, 2026
Make soup dumplings like a Chinese restaurant with detailed broth, dough, and filling preparation.
2 hrs, active preparation
Prep time
3 hrs 15 min
Cook time
11 hrs, including chilling and resting
Total time
20–25 soup dumplings
Yield
Ingredients
29 ingredients- For the traditional soup broth:
- 6 oz pork skin
- 1 lb pork bones
- 5 cups water
- 10 slices fresh ginger, each about 1 inch
- 3 scallions
- 3 oz Jinhua ham or prosciutto
- 1/4 cup Shaoxing wine
- 2 star anise
- For the shortcut soup broth:
- 1½–2 cups unsalted stock
- 4½ teaspoons powdered gelatin
- 1/4 teaspoon salt
- For the wrappers:
- 2½ cups all-purpose flour
- 2/3 cup warm water at approximately 105°F (40°C)
- For the filling:
- 1/2 cup diced scallions
- 1 tablespoon minced garlic
- 2 teaspoons minced ginger
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon Sichuan peppercorn powder
- 2½ tablespoons neutral oil
- 1 tablespoon roasted sesame seeds
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 8.8 oz ground pork
- 1/4 cup water
- 8.8 oz chilled gelatinised broth, cut into small cubes
Method
21 steps- For the traditional broth, place the pork skin and bones in a large stockpot, cover with water and bring to a boil.
- Discard the blanching water and rinse the pork skin and bones thoroughly.
- Scrape excess fat from the pork skin and cut it into thin strips.
- In a clean pot, combine 5 cups water with the pork skin, bones, ginger, scallions, Jinhua ham, Shaoxing wine and star anise.
- Bring to a boil, reduce to the lowest simmer and cook for approximately 3 hours, until milky and gelatin-rich.
- Strain the broth. Reduce it or add water as needed to produce approximately 1¾ cups.
- Refrigerate for at least 6 hours, until completely set, then finely dice the broth jelly.
- For the shortcut broth, gently warm the unsalted stock. Whisk in the gelatin and salt until dissolved, then refrigerate for 4–6 hours until set.
- To make the wrappers, gradually mix the warm water into the flour until a shaggy dough forms and the water is absorbed.
- Cover and rest the dough for 10 minutes.
- Knead for 5–10 minutes, until smooth and soft. Cover and rest for another 60 minutes.
- Mix the scallions, garlic, ginger, white pepper, Sichuan pepper, oil, sesame seeds, soy sauce, sugar, ground pork and water until smooth and sticky.
- Gently fold the diced gelatinised broth into the pork filling and keep it thoroughly chilled.
- Roll the dough into a long cylinder and divide it into 20–25 equal pieces.
- Keep the dough pieces covered. Roll each piece into a 3–4 inch wrapper with a slightly thicker centre and thin edges.
- Place 18–25 g chilled filling in the centre of each wrapper.
- Pleat the edge around the filling and pinch the top firmly closed, ensuring there are no gaps.
- Line a steamer with perforated parchment or cabbage leaves.
- Arrange the dumplings with space between them.
- Steam fresh dumplings for 6–8 minutes or frozen dumplings for 8–12 minutes.
- Cool very briefly and serve warm, taking care because the soup filling will be hot.
Recipe notes
Equipment
- large stock pot
- strainer
- stand mixer with dough hook
- rolling pin
- steamer with parchment or cabbage leaves
- measuring cups and scale
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