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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
These juicy soup dumplings, known as , are a delightful treat filled with a flavorful pork mixture and a hidden pocket of gelatinized soup that melts into a silky broth when steamed. The combination of minced pork, aromatic ginger, green onion, and diced shiitake mushrooms creates a filling that's both savory and fragrant. The gelatin cubes, made from Chinese cooking wine and soy sauce, transform into a luscious soup inside each dumpling wrapper during steaming....
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1. Add 15g gelatin powder into 200ml cold water and stir until fully dissolved.
Pour clean water into a bowl, add gelatin powder, and stir well until fully dissolved.
2. Pour in light soy sauce and chicken bouillon powder, stir well to combine.
Refrigerate the mixture until it sets into jelly.
3. Transfer the liquid into a flat plate and refrigerate for 2 hours until it sets into jelly.
4. Take out the jelly and cut it into small pieces with a fork.
5. Season pork mince with minced ginger, chopped green onion, chopped shiitake mushrooms, cooking wine, sesame oil, light soy sauce, sugar and salt. Stir vigorously until the filling becomes sticky.
6. Roll out the dumpling wrappers slightly larger with a rolling pin.
7. Place one spoonful of pork filling and a small piece of jelly in the center of each wrapper. Moisten the edge with water and fold into bun shape.
8. Line a pan with aluminum foil, arrange the dumplings inside, then pour water along the edge of the foil.
9. Add water up to half the height of the pan and cover with a lid.
10. Cook over medium heat until the wrappers turn translucent and the water evaporates.
11. For pan-fried version: Heat oil in a pan, arrange dumplings and fry until the bottom turns golden brown.
12. Pour in water halfway up the dumplings, cover and simmer until the water dries out.
13. Fry for a little longer until the bottom becomes crispy.
14. Garnish with chopped green onions and black sesame seeds.
15. Serve hot with vinegar for dipping.
You can enjoy these soup dumplings with various dipping sauces for better flavor. The full recipes for hoisin sauce, spicy wonton chili sauce, garlic sauce and sweet & sour sauce are included in my recipe collection. You can visit my profile page to check all the measurements and cooking steps.
You can also replace gelatin jelly with pork skin jelly, the recipe for pork skin jelly is also available on my page.
The dumpling wrappers can be purchased at local Chinatown markets. You can make these dumplings or mini buns easily with your own DIY skills.
Chop the prepared pork skin jelly into small dices, then mix them well with pork or beef mince. Add one whole egg and a spoonful of lard for richer aroma. You can also toss in chopped green onions, chili peppers, celery, lettuce, cabbage or purple cabbage.
Heat lard until piping hot, then pour it directly over the green onions to bring out their fragrant flavor. Season with a little salt and sugar to enhance umami taste. For extra texture, you may add minced soft tofu or chopped shrimp. Stir the filling clockwise continuously until sticky, then you can start wrapping the dumplings.
Seasoning for 300g meat mince:
4g salt, 5g sugar, 15g oyster sauce, 45g light soy sauce and 15g Chinese cooking wine.
Note: Do not add extra salt to pork skin jelly or chicken feet jelly. They will turn solid after cooling, and melt into rich soup inside dumplings when heated. The broth itself is savory enough to make perfect soup dumplings.
Put pork mince into a large mixing bowl.
Add chopped green onion, minced ginger, cooking wine, light soy sauce, chicken bouillon powder, salt, and sugar.
Stir the mixture in one direction until the meat becomes sticky and elastic.
Dice the soaked shiitake mushrooms and add them to the pork filling.
Pour in sesame oil and mix evenly.
Take out the solidified gelatin jelly and cut it into small cubes.
Blend the gelatin cubes thoroughly with the pork filling.
Place an appropriate amount of filling in the center of each dumpling wrapper.
Fold and pinch the edges tightly to seal each dumpling.
Bring water to a rolling boil in a steamer.
Arrange the dumplings inside the steamer and steam on high heat for 12–15 minutes.
Check that the dumplings are cooked through and serve immediately while hot.
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Use dried shiitake mushrooms for a deeper umami flavor, but fresh mushrooms can be substituted if preferred.
Ensure the gelatin jelly is fully set before cutting it into cubes to avoid a watery filling.
Pinch the dumpling edges tightly to prevent the filling from leaking during steaming.
Steam the dumplings in batches if your steamer cannot accommodate all 30 at once.
Can I use fresh mushrooms instead of dried shiitake mushrooms?
Yes, fresh mushrooms can be used, but dried shiitake mushrooms provide a deeper umami flavor.
How do I prevent the dumplings from sticking to the steamer?
Place parchment paper or lightly oil the steamer tray before arranging the dumplings.
What should I do if the gelatin jelly doesn’t set properly?
Ensure the gelatin powder is fully dissolved in cold water before refrigerating. If it still doesn’t set, try using slightly less water.
Can I freeze the dumplings?
Yes, you can freeze the uncooked dumplings. Steam them directly from frozen, adding a few extra minutes to the cooking time.
What dipping sauce pairs well with these dumplings?
A mix of soy sauce, black vinegar, and a touch of chili oil works wonderfully as a dipping sauce.
