Pork Soup Dumplings Recipe

• Level: Intermediate
• Yield: 32 dumplings
• Nutritional Facts Per Serving (1 of 32 servings): Calories 91, Total Fat 4 g, Saturated Fat 1 g, Carbohydrates 10 g, Dietary Fiber 0 g, Sugar 0 g, Protein 4 g, Cholesterol 11 mg, Sodium 119 mg
• Total Time: 2 hr 40 min (includes resting and chilling time)
• Active Time: 1 hr 30 min

Xiao long bao, commonly known as soup dumplings, are steamed Chinese dumplings filled with hot, savory broth. I used to enjoy them frequently with my family at our favorite dim sum spot in Chicago's Chinatown, and later adapted my family's pot-sticker method to make them at home by adding a special step: gelatinized soup that melts into a rich broth during steaming.

Ingredients

Wrappers:

• 3 cups all-purpose flour, plus extra for dusting
• 1 1/2 teaspoons kosher salt
• 1/2 cup boiling water
• 1/2 cup cold water

Soup:

• 1 3/4 cups chicken stock
• 1 tablespoon soy sauce
• 1/4-ounce packet gelatin powder (approximately 1 tablespoon)

Filling:

• 1 pound ground pork
• 1/2 teaspoon kosher salt
• 2 tablespoons soy sauce, plus extra for serving
• 1 tablespoon freshly grated ginger
• 1 tablespoon sambal oelek, plus extra for serving
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar, plus extra for serving
• 4 scallions, finely chopped

Instructions

1. Make the wrappers: In a large bowl, combine the flour and salt and make a well in the center. Pour in the boiling water and stir with a spatula until the mixture becomes crumbly; then add the cold water and work into a dough. Turn onto a floured surface and knead 7 to 10 minutes until smooth and slightly tacky. Cover and let rest for 30 minutes while you prepare the filling.
2. Prepare the soup: Warm the chicken stock, stir in the soy sauce and gelatin until dissolved, then pour into a shallow dish and refrigerate about 1 hour until set into a jelly. Once set, break the gelatin into small pieces with a fork and set aside.
3. Make the filling: In a large bowl, place the ground pork and sprinkle with salt. Add the soy sauce, grated ginger, sambal oelek, sesame oil, rice vinegar, and chopped scallions. Mix by hand until combined but don't overmix. Add the broken-up gelatinized soup and fold gently to incorporate. Prepare your assembly area.
4. Assemble the dumplings: Line a baking sheet with parchment and dust with flour. Divide the dough into 32 pieces (keep unused pieces covered). Roll each piece into a 3 1/24 inch circle, dusting as needed. Put about 1/2 tablespoon of the pork filling in the center of each wrapper, top with about 1/2 tablespoon of the gelatinized soup, then pleat and pinch to seal at the top. Arrange on the prepared sheet.
5. Steam the dumplings: Line a bamboo steamer with cabbage leaves or perforated parchment. Place the dumplings inside with space between them. Set the steamer over boiling water and steam until cooked through, about 8 to 10 minutes. Alternatively, place the dumplings on a perforated plate over a pot of boiling water (water level low enough to avoid touching the dumplings) and steam 8 to 10 minutes.
6. Serve: Let the dumplings cool briefly before serving. Mix equal parts soy sauce and vinegar and add sambal oelek to taste for a dipping sauce.

Tip: You can freeze the assembled soup dumplings and steam them from frozen for 8 to 10 minutes when ready to eat.