Soup Dumplings From Scratch – Better Than Takeout?

🧾 Ingredients
Soup Gelatin (Aspic)
1 lb pork skin or pork bones (neck bones or feet)

6 cups water

2 slices ginger

2 scallions

1 tbsp Shaoxing wine

Salt to taste (~½ tsp)

Dumpling Dough
2 cups all-purpose flour

~¾ cup warm water

Pork Filling
1 lb ground pork (preferably 20–30% fat)

1 tbsp soy sauce

1 tbsp Shaoxing wine

1 tbsp sesame oil

1 tsp sugar

½ tsp white pepper

1 tsp grated ginger

1 minced scallion

1 tsp cornstarch

¾ cup finely chopped soup gelatin (from above)

🍲 Step 1: Make the Soup Gelatin (Day Before)
Blanch pork skin or bones in boiling water for 5 mins.

Drain and rinse, then add to a pot with 6 cups water, ginger, scallions, and Shaoxing wine.

Simmer uncovered for 2–3 hours until reduced by about half.

Strain the broth, season with salt, and refrigerate overnight to set.

Once set, chop the gelatin into small cubes for the filling.

🥟 Step 2: Make the Dough
Mix flour and warm water gradually to form a dough.

Knead for 8–10 minutes until smooth.

Cover and rest for 30 minutes to 1 hour.

🧆 Step 3: Prepare the Filling
In a bowl, combine ground pork, seasonings, and mix until sticky.

Fold in the chopped soup gelatin cubes evenly.

🧤 Step 4: Assemble the Dumplings
Divide dough into small pieces (~8g each).

Roll each into a thin wrapper (~3" diameter).

Place ~1 tbsp filling in center, pleat and pinch to seal the top (aim for 12–18 pleats).

Keep covered to avoid drying out.

🧑‍🍳 Step 5: Steam
Line a bamboo steamer with parchment or cabbage leaves.

Place dumplings inside with space between.

Steam over boiling water for 8–10 minutes.

Serve hot with black vinegar and ginger.

🥢 Tips
Don’t overfill – the soup will break through.

Chill the filling if it becomes too soft to handle.

If wrappers are drying out, use a damp cloth.

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