Chinese · Lunch
Pork Soup Dumplings
Steamed pork dumplings filled with a gelatin-rich pork and shrimp mixture, soft-boiled egg, and shiitake mushrooms for umami depth and fiber, wrapped in thin dough and served with black vinegar and julienned ginger for dipping. The filling stays juicy from a collagen-rich pork stock jelly set before wrapping.
$6
50 minsPrep
15 minsCook
65 minsTotal
HardLevel
Nutrition per serving
463Calories
50.2gProtein
17.5gFat
35.1gCarbs
0.8gSugar
5.3gFiber
1191mgSodium
381mgChol
5.1gSat Fat
678mgPotassium
95mgCalcium
4.2mgIron
2.1mcgVitamin B12
4.1mgVitamin C
Goes well with
Crisp white wine (Albariño or Pinot Grigio)
local
Chinese jasmine tea or oolong tea
international
protein-rich
high-fiber
gluten-free-adaptable
high-protein
Instructions
1
Prep
Bloom gelatin in cold chicken stock in a saucepan, warm over low heat 2 minutes stirring until dissolved and clear, pour into a shallow dish.
2
Chill
Refrigerate the gelatin mixture 90 minutes until firm and jiggly but still easy to dice into small cubes without shattering.
3
Prep
Mince the pork shoulder and chop the shrimp and mushroom, then mix with shaoxing wine, soy sauce, sesame oil, ginger and scallion by hand until pale and sticky.
4
Prep
Dice the chilled stock jelly and soft-boiled egg, fold gently into the pork mixture until evenly distributed without crushing the egg.
5
Prep
Combine flour, water and salt, knead 5 minutes until smooth and elastic, cover and rest 20 minutes at room temperature.
6
Wrap
Roll dough into thin log, divide into 6 pieces, roll each into 3-inch round, spoon filling into centre, pleat and twist edges to seal tightly.
7
Steam
Arrange dumplings in parchment-lined bamboo steamer over boiling water, steam on high heat 8 minutes until wrappers turn translucent and filling is firm.
8
Plate
Transfer dumplings to plate, scatter julienned ginger over black vinegar in a dipping saucer alongside, serve immediately while broth is hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz396g pork shoulder
- 3.8 oz110g shrimp
- 22 eggs
- 7 oz200g chicken stock, cold, for the aspic
- 2 tsp2 tsp gelatin powder
- 2 tbsp2 tbsp shaoxing wine
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp sesame oil
- 2 tsp2 tsp fresh ginger
- 22 scallion
- 2.8 oz80g shiitake mushroom
- 1 cup120g all-purpose flour
- 4 tbsp60ml water, for the dough
- 1/2 tsp1/2 tsp salt
- 2 tbsp2 tbsp black vinegar, for dipping
