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A plate of savory soup dumplings, fresh from the steamer

Classic Pork Soup Dumplings

Savor the exquisite taste of homemade Classic Pork Soup Dumplings, featuring a succulent pork filling and a savory broth elegantly encased in delicate wrappers. This recipe guides you through creating these beloved dim sum treats from scratch, promising a delightful culinary adventure.
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 4 people
Calories 350 kcal

Equipment

  • Small saucepan
  • Large bowl
  • Steamer basket
  • Wok or pot

Ingredients
  

For the Filling

  • 1 pound ground pork 20-30% fat
  • 2 tablespoons soy sauce
  • 1 tablespoon Shaoxing wine or dry sherry
  • 1 teaspoon sesame oil
  • 0.5 teaspoon white pepper
  • 1 inch ginger, grated
  • 2 green onions, finely chopped
  • 0.25 cup napa cabbage, finely chopped optional

For the Aspic (Jelly)

  • 1 cup chicken broth low sodium
  • 0.5 teaspoon agar-agar powder or 1 packet unflavored gelatin
  • 1 tablespoon soy sauce
  • 0.5 inch ginger, sliced
  • 1 green onion, roughly chopped

For Assembly and Serving

  • Pre-made round dumpling wrappers 3-3.5 inches diameter
  • Small bowl of water for sealing
  • Chinkiang vinegar for dipping
  • Thinly sliced ginger for dipping

Instructions
 

Prepare the Aspic (Jelly)

  • Combine chicken broth, agar-agar/gelatin, soy sauce, sliced ginger, and green onion in a saucepan; heat gently until agar-agar/gelatin dissolves. Strain and refrigerate for at least 2 hours until firm, then finely dice it.

Make the Filling

  • Mix ground pork with soy sauce, Shaoxing wine, sesame oil, white pepper, grated ginger, green onions, and optional napa cabbage. Gently fold in the diced aspic, then refrigerate for 30 minutes.

Prepare to Wrap

  • Lightly flour a clean surface and have dumpling wrappers, a small bowl of water for sealing, and a steamer basket lined with parchment paper or cabbage leaves ready.

Wrap the Dumplings

  • Place about 1 teaspoon of filling in the center of a wrapper, moisten half the edge with water, then pleat and seal to form a round or half-moon shape. Ensure a tight seal to keep the soup inside.

Steam the Dumplings

  • Arrange dumplings in the steamer, leaving space between them. Steam for 8-10 minutes over boiling water until translucent and cooked through.

Serve Immediately

  • Carefully remove dumplings and serve hot with Chinkiang vinegar and thinly sliced ginger for dipping.

Notes

For best results, make sure the aspic is completely set before dicing and mixing into the filling. This ensures the soup remains inside the dumpling during cooking. Do not overmix the pork filling to keep it tender. Experiment with different pleating techniques to find what works best for you. Serve immediately to enjoy the soup while it’s hot.