Shanghai Soup Dumplings
Delicate steamed pork dumplings filled with savory broth that bursts in your mouth. Serve with ginger, vinegar, and soy sauce for dipping.
- Total time
- 35 min
- Servings
- 2
- Calories
- 285
- Protein
- 18g
Ingredients
- ½ lb ground pork
- ½ cup chicken stock
- 20 count round dumpling wrappers
- 2 count scallions, divided
- 3 tablespoon soy sauce
- 1 tablespoon ginger, fresh
- ½ teaspoon sesame oil
Instructions
- 1
Mince the ginger until the pieces are smaller than a grain of rice—about pencil-tip size—and place in a small bowl next to your workspace.
- 2
Slice the scallions crosswise into thin rings, separating white parts from green parts; place green parts in a small bowl and white parts in another.
- 3
Pour the chicken stock into a small pot and place it on the stove over high heat until it begins to steam lightly, about 3 minutes; you should see wisps of steam rising from the surface.
- 4
Remove the pot from heat and place it in the freezer for 8 minutes until the broth is very cold and begins to thicken; check by tilting the pot—the liquid should move slowly.
- 5
Place the ground pork in a medium bowl, add the scallion whites, 1 tablespoon of soy sauce, and the sesame oil; stir with a spoon until the mixture looks slightly sticky and holds together.
- 6
Place one dumpling wrapper in your palm and spoon 1 teaspoon of the pork filling into the center; be careful not to overfill or the broth will leak out.
- 7
Spoon a tiny amount of the chilled broth (about 1/4 teaspoon) directly onto the pork filling—this becomes the soup inside the dumpling.
- 8
Fold the dumpling wrapper in half to create a half-moon shape, then pleat the curved edge by pinching small folds every quarter-inch moving from left to right until the edges are sealed.
- 9
Repeat steps 6 through 8 until all filling and broth are used; you should have about 20 dumplings total.
- 10
Fill a large pot with 2 inches of water and place a steamer basket inside; bring the water to a rolling boil over high heat, about 5 minutes, when you see large bubbles breaking the surface continuously.
- 11
Place dumplings flat-side down in the steamer basket in a single layer without touching each other; work in batches if needed so they have room to steam.
- 12
Cover the steamer with a lid and steam over high heat for 7 minutes; the dumplings are done when the wrapper surface looks slightly translucent and feels firm when touched with a spoon.
- 13
Carefully transfer the steamed dumplings to a serving plate using tongs or a slotted spoon; repeat with any remaining batches.
- 14
Pour the remaining 2 tablespoons of soy sauce into a small dipping bowl and stir in the minced ginger and green scallions.
- 15
Serve the dumplings hot with the ginger-soy dipping sauce on the side; pick up each dumpling with chopsticks, dip the bottom in sauce, and eat it in one bite to enjoy the hot broth inside.
Tools you’ll need
- small bowl
- cutting board
- chef's knife
- small pot
- large pot
- steamer basket
- spoon
- tongs or slotted spoon
- chopsticks
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