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A plate of savory soup dumplings, fresh from the steamer

Classic Pork Soup Dumplings with Ginger-Vinegar Dip

Savor the exquisite taste of homemade Classic Pork Soup Dumplings, complete with a savory ginger-vinegar dip. These delicate pouches, filled with a rich pork and aspic mixture, are steamed to perfection.
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Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 1 lb ground pork preferably with a little fat
  • 1 cup chicken broth chilled until gelatinous (or store-bought aspic)
  • 2 tablespoons soy sauce
  • 1 tablespoon Shaoxing wine or dry sherry
  • 1 teaspoon sugar
  • 0.5 teaspoon white pepper
  • 1 tablespoon fresh ginger finely minced
  • 1 tablespoon scallions finely chopped (green parts only)
  • 0.5 teaspoon sesame oil
  • 30-40 round dumpling wrappers store-bought or homemade
Dipping Sauce
  • 0.25 cup black vinegar Chinkiang vinegar
  • 1 tablespoon fresh ginger finely shredded

Equipment

  • large bowl
  • parchment paper
  • pot
  • bamboo steamer basket
  • small individual dishes
  • ceramic spoon
  • chopsticks

Method
 

Prepare the Filling
  1. Combine pork, solidified broth, soy sauce, Shaoxing wine, sugar, white pepper, minced ginger, scallions, and sesame oil in a bowl, mixing until sticky. Refrigerate for 30 minutes to meld flavors and firm the aspic.
Assemble the Dumplings
  1. Place 1 teaspoon of filling in the center of a dumpling wrapper, then moisten the edges with water.
Pleat and Seal
  1. Bring the wrapper edges up and pleat them around the filling, gathering and pinching the top to form a securely sealed pouch.
Repeat & Prepare for Steaming
  1. Continue assembling dumplings, placing them on a parchment-lined tray without touching, then bring 1-2 inches of water to a boil in a pot for steaming.
Steam the Dumplings
  1. Arrange dumplings in a single layer in a parchment-lined bamboo steamer, leaving space between them. Steam for 8-10 minutes until translucent and cooked through, working in batches as needed.
Serve Immediately
  1. While dumplings steam, combine black vinegar and shredded ginger for the dipping sauce. Serve piping hot directly from the steamer, advising diners to be careful of hot broth and enjoy using suggested methods.

Notes

For extra flavor, consider making your own chicken aspic by simmering chicken bones and meat scraps until a rich broth forms and chills into a jelly. If you don't have Shaoxing wine, dry sherry is a suitable substitute, or you can omit it. Be careful when handling the hot dumplings as the broth inside can be scalding.