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Started By
Message
I made soup dumplings - recipe and pics inside
Posted on 1/6/26 at 10:30 am
Posted on 1/6/26 at 10:30 am
This is my 3rd time making them. The first two times did not go so well...as I couldn't get the folding technique right...or so I thought that was the issue. After doing some research, I figured out that I was not rolling out each dumpling correctly, which was causing issues with the folding.
Anyhow, I basically used the Woksoflife recipe, except for the dough...I found a youtube video that had a great recipe and instructions.
Woksoflife recipe. This recipe was good, but it did not make nearly enough dough for the filling. So I changed that and some other parts based on personal preferences. Also, the aspic did not set after refrigerating, so I had to reheat and boil it again with more pork skin added.
Dough instructions - really, you only need to follow this up until she finishes rolling out the dumplings, since she is making normal dumplings...not soup dumplings.
Here's my modified recipe:
Ingredients
For the aspic:
1 pound pork skin (cut into 1-inch strips)
1 pound pork neck bones (you want neck bones that still have meat on them!)
5 cups water (to use after rinsing meat)
3 slices ginger
1 scallion (cut into 3 pieces)
1.5 tablespoon shaoxing wine (or dry cooking sherry)
For the dough:
3 1/3 cup all-purpose flour
1 cup warm water (110F to 120F)
For the filling:
1 pound ground pork (70% lean 30% fat)
2 tablespoons shaoxing wine (or dry cooking sherry)
3/4 teaspoon salt
1/2 teaspoon sesame oil
3/4 teaspoon sugar
3 teaspoons soy sauce
3 tablespoons water
1/8 teaspoon white-pepper
1 tablespoon ginger (minced)
1 green onion bunch (chopped)
2 heaping cups aspic (diced into ½-inch/1cm pieces)
Instructions:
The Aspic:
In a small pot, add the pork skin and pork bones and cover with cold water. Bring to a rolling boil, and immediately drain and rinse off the bones and the skin. This gets rid of any impurities. Rinse out the pot and put everything back in. Add water, ginger, scallion and wine. Bring the pot to a boil and then reduce the heat to low. Cover and simmer for 3-4 hours.
After 2 hours, turn off the heat, allow the soup to cool, and strain the liquid into a bowl. Once the liquid is completely cooled, cover and refrigerate overnight. This is what it will look like when done. There was a layer of fat. Remove it if you want. I didn't.
The Dough:
Follow the video. In a mixing bowl, add the flour and the warm water. Work and knead the dough for 3-4 minutes. You can use a stand mixer for this amount of time once you've got all the flour and water mixed together and have somewhat of a dough ball. The dough should be very soft and smooth. Cover with a cloth and let it rest for 45 minutes.
The Filling:
Take your ground pork and put it in the food processor. Pulse for 30-60 seconds until the pork resembles paste.
In a mixing bowl, add the pork and the rest of the ingredients except the aspic. Whip everything together thoroughly, for about 2 minutes. You want everything to be extremely well combined, and the pork should look like a light, airy paste.
Gently fold in the diced aspic, and do not over-mix.
Cover and transfer the filling to the refrigerator until ready to make the dumplings. If you’re ready now, you can put it in the freezer for 15 minutes to allow it to firm up and make assembling the buns easier.
Anyhow, I basically used the Woksoflife recipe, except for the dough...I found a youtube video that had a great recipe and instructions.
Woksoflife recipe. This recipe was good, but it did not make nearly enough dough for the filling. So I changed that and some other parts based on personal preferences. Also, the aspic did not set after refrigerating, so I had to reheat and boil it again with more pork skin added.
Dough instructions - really, you only need to follow this up until she finishes rolling out the dumplings, since she is making normal dumplings...not soup dumplings.
Here's my modified recipe:
Ingredients
For the aspic:
1 pound pork skin (cut into 1-inch strips)
1 pound pork neck bones (you want neck bones that still have meat on them!)
5 cups water (to use after rinsing meat)
3 slices ginger
1 scallion (cut into 3 pieces)
1.5 tablespoon shaoxing wine (or dry cooking sherry)
For the dough:
3 1/3 cup all-purpose flour
1 cup warm water (110F to 120F)
For the filling:
1 pound ground pork (70% lean 30% fat)
2 tablespoons shaoxing wine (or dry cooking sherry)
3/4 teaspoon salt
1/2 teaspoon sesame oil
3/4 teaspoon sugar
3 teaspoons soy sauce
3 tablespoons water
1/8 teaspoon white-pepper
1 tablespoon ginger (minced)
1 green onion bunch (chopped)
2 heaping cups aspic (diced into ½-inch/1cm pieces)
Instructions:
The Aspic:
In a small pot, add the pork skin and pork bones and cover with cold water. Bring to a rolling boil, and immediately drain and rinse off the bones and the skin. This gets rid of any impurities. Rinse out the pot and put everything back in. Add water, ginger, scallion and wine. Bring the pot to a boil and then reduce the heat to low. Cover and simmer for 3-4 hours.
After 2 hours, turn off the heat, allow the soup to cool, and strain the liquid into a bowl. Once the liquid is completely cooled, cover and refrigerate overnight. This is what it will look like when done. There was a layer of fat. Remove it if you want. I didn't.
The Dough:
Follow the video. In a mixing bowl, add the flour and the warm water. Work and knead the dough for 3-4 minutes. You can use a stand mixer for this amount of time once you've got all the flour and water mixed together and have somewhat of a dough ball. The dough should be very soft and smooth. Cover with a cloth and let it rest for 45 minutes.
The Filling:
Take your ground pork and put it in the food processor. Pulse for 30-60 seconds until the pork resembles paste.
In a mixing bowl, add the pork and the rest of the ingredients except the aspic. Whip everything together thoroughly, for about 2 minutes. You want everything to be extremely well combined, and the pork should look like a light, airy paste.
Gently fold in the diced aspic, and do not over-mix.
Cover and transfer the filling to the refrigerator until ready to make the dumplings. If you’re ready now, you can put it in the freezer for 15 minutes to allow it to firm up and make assembling the buns easier.
This post was edited on 1/6/26 at 10:33 am
4
Posted on 1/6/26 at 10:31 am to SUB
Assembly:
Follow the instructions in the video for preparing the dough and rolling out the dumplings. Lightly dust a clean work surface with flour and knead the dough a few times. Poke a hole in the center of the dough ball and stretch the dough out by moving your hands all along the ring while holding it in the air. Do this until the dough is about 1-1.5 inches in diameter. Cut the dough into small equal pieces weighing about 11-14 grams each (the dough chunks should be a size resembling that of gnocchi).
Use your hands to make each chunk into a round ball. Roll the balls around in some flour so they don't stick to your surface.
*Important* - I can't stress enough that you need to follow the technique in the video for rolling out your dumplings. My first two attempts was me just rolling them out like I would any dough and it was a mess when trying to fold them with the filling. The technique involves rolling toward the center of the dumpling, over and over, then lightly rolling the edges to thin them out. This makes the bottom of the dumpling strong enough to hold the broth and the edges thin and flexible for folding.
Roll out each piece into a round disc about 3 – 3 ¼ inches (8cm) in diameter. Do not stack the dumplings on top of one another. I put them in a pan with wax paper in between layers. And I only do about 7 at a time, then fill them and steam them. If you leave the flattened dough out too long, they can dry out, which is why I don't do them all at once. Keep everything under a damp cloth.
Prepare your bamboo steamer. You can line it with cheese cloth, napa cabbage leaves, or bamboo steamer discs, which can be found in some Chinese restaurant supply stores (if using these, you must brush the discs with oil first!).
When all that is prepared, take out the filling. You’ll be making each dumpling one at a time. Only take half your filling out of the fridge so the rest stays cold until you are ready to use it. Place about 1 tablespoon (you can use a cookie scoop with the squeeze release for ease) of filling in the middle of your dumpling skin. Here's a video on how to fold. Pleat with as many folds as you can muster: 12-20 folds should do it. Make sure the top is sealed. I
Place the buns in the lined steamer basket, about 2 inches (5cm) apart.
Steaming:
In a metal steamer pot or wok, boil water. If using a wok, put the water at a level so that when you put the bamboo steamer into the wok, the water rises about ½ inch up the bottom of the bamboo base. You never want the water to touch the dumplings inside, though, so make sure not to fill it too high!
Once the water is boiling, put the bamboo steamer in the wok or steamer pot, cover with the bamboo steamer lid, and steam over high heat for 8 minutes. You can use chopsticks, some non-sharp tongs, or just use your fingers to remove from the steamer. Place them on parchment paper while they are cooling. Once cooled for a couple minutes, serve.
Eating:
Ok, so there is definitely a proper way to enjoy these dumplings. Put away the soy sauce because it has no place on the table right now. What you want is Chinese black vinegar. Pour some out into a small, round dish or bowl, and top with some very thin matchsticks of ginger.
Take out your two utensils—chopsticks (hands are ok too) and a Chinese soup spoon (a fork would just butcher these and the soup would dribble out all over the table. It would be a tragedy of Shakespearean proportions).
Carefully dip the dumpling into the vinegar. Gently transfer the dumpling to your soupspoon and take a tiny bite out of the skin on the side of the bun to make a little hole. Proceed to slurp the soup out of the bun (Carefully. It’s HOT). Then, with a little more vinegar, finish the whole thing off in one bite.
Follow the instructions in the video for preparing the dough and rolling out the dumplings. Lightly dust a clean work surface with flour and knead the dough a few times. Poke a hole in the center of the dough ball and stretch the dough out by moving your hands all along the ring while holding it in the air. Do this until the dough is about 1-1.5 inches in diameter. Cut the dough into small equal pieces weighing about 11-14 grams each (the dough chunks should be a size resembling that of gnocchi).
Use your hands to make each chunk into a round ball. Roll the balls around in some flour so they don't stick to your surface.
*Important* - I can't stress enough that you need to follow the technique in the video for rolling out your dumplings. My first two attempts was me just rolling them out like I would any dough and it was a mess when trying to fold them with the filling. The technique involves rolling toward the center of the dumpling, over and over, then lightly rolling the edges to thin them out. This makes the bottom of the dumpling strong enough to hold the broth and the edges thin and flexible for folding.
Roll out each piece into a round disc about 3 – 3 ¼ inches (8cm) in diameter. Do not stack the dumplings on top of one another. I put them in a pan with wax paper in between layers. And I only do about 7 at a time, then fill them and steam them. If you leave the flattened dough out too long, they can dry out, which is why I don't do them all at once. Keep everything under a damp cloth.
Prepare your bamboo steamer. You can line it with cheese cloth, napa cabbage leaves, or bamboo steamer discs, which can be found in some Chinese restaurant supply stores (if using these, you must brush the discs with oil first!).
When all that is prepared, take out the filling. You’ll be making each dumpling one at a time. Only take half your filling out of the fridge so the rest stays cold until you are ready to use it. Place about 1 tablespoon (you can use a cookie scoop with the squeeze release for ease) of filling in the middle of your dumpling skin. Here's a video on how to fold. Pleat with as many folds as you can muster: 12-20 folds should do it. Make sure the top is sealed. I
Place the buns in the lined steamer basket, about 2 inches (5cm) apart.
Steaming:
In a metal steamer pot or wok, boil water. If using a wok, put the water at a level so that when you put the bamboo steamer into the wok, the water rises about ½ inch up the bottom of the bamboo base. You never want the water to touch the dumplings inside, though, so make sure not to fill it too high!
Once the water is boiling, put the bamboo steamer in the wok or steamer pot, cover with the bamboo steamer lid, and steam over high heat for 8 minutes. You can use chopsticks, some non-sharp tongs, or just use your fingers to remove from the steamer. Place them on parchment paper while they are cooling. Once cooled for a couple minutes, serve.
Eating:
Ok, so there is definitely a proper way to enjoy these dumplings. Put away the soy sauce because it has no place on the table right now. What you want is Chinese black vinegar. Pour some out into a small, round dish or bowl, and top with some very thin matchsticks of ginger.
Take out your two utensils—chopsticks (hands are ok too) and a Chinese soup spoon (a fork would just butcher these and the soup would dribble out all over the table. It would be a tragedy of Shakespearean proportions).
Carefully dip the dumpling into the vinegar. Gently transfer the dumpling to your soupspoon and take a tiny bite out of the skin on the side of the bun to make a little hole. Proceed to slurp the soup out of the bun (Carefully. It’s HOT). Then, with a little more vinegar, finish the whole thing off in one bite.
Posted on 1/6/26 at 10:38 am to SUB
I love soup dumplings, would destroy these. That is a ton of work 
Posted on 1/6/26 at 10:39 am to SUB
quote:
For the aspic:
I had no freaking clue that this is how they got them "soupy" but of course it makes perfect sense. What an endeavor!
Posted on 1/6/26 at 10:55 am to Carson123987
quote:
I love soup dumplings, would destroy these. That is a ton of work
It really is. They are fun to make, but it would be better if I had a damn assembly line to roll out the dough, assemble the dumplings, and steam in multiple steamers. Sort of like making tamales. I just don't trust anyone else to do all this shite properly, so I end up doing it all.
This post was edited on 1/6/26 at 10:56 am
Posted on 1/6/26 at 2:33 pm to Y.A. Tittle
I always figured they froze the filling and then wrapped the wrapper around the frozen ball of liquid & meat . 
Posted on 1/6/26 at 3:39 pm to SUB
Good job!
I had read about these and wondered if you could do a version with gumbo in the dumplings. Maybe emulsify some andouille and serve in a roux and trinity-based soup.
I had read about these and wondered if you could do a version with gumbo in the dumplings. Maybe emulsify some andouille and serve in a roux and trinity-based soup.
Posted on 1/6/26 at 3:49 pm to Stadium Rat
You could do it with head cheese.
Posted on 1/6/26 at 3:54 pm to Stadium Rat
quote:
I had read about these and wondered if you could do a version with gumbo in the dumplings. Maybe emulsify some andouille and serve in a roux and trinity-based soup.
I suppose it is possible...you'd just have to figure out how to make an aspic with roux in it. You can make an aspic with chicken skin / necks, but then you have to combine that with roux while it is hot and still make sure the roux broth mixture is gelatinous enough after cooling, since the roux would dilute the gelatin. For filling, you could do andouille or a combo of that with ground chicken in a food processor, then add some green onion. Damn, that does sound good. I think I may actually try this some time.
This post was edited on 1/6/26 at 3:57 pm
Posted on 1/6/26 at 7:01 pm to SUB
you could also just add some unflavored gelatin, it’s basically powdered connective tissue
Posted on 1/7/26 at 9:19 am to SUB
Damn that's some work. Came out looking great though. Good job Sub!
Posted on 1/7/26 at 4:21 pm to SUB
Impressive Sub. Most impressive.
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