Classic Shanghai Pork Soup Dumplings

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Delicate steamed parcels from Shanghai that hold a savory pork filling and a thrilling pocket of hot broth inside a paper-thin wrapper. Making them at home is a project, but the moment the wrapper breaks and the soup pours out is pure kitchen magic. Serve them with sharp black vinegar and fresh ginger to balance the richness.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 22 gFat
• 8 gSaturated Fat
• 45 gCarbs
• 2 gFiber
• 3 gSugar
• 25 gProtein
• 740 mgSodium
• 380 mgPotassium
• 50 mgCalcium
• 3.2 mgIron
• 3 mgVitamin C
• 40 mcgVitamin A

Ingredients

For the pork aspic (prepare at least 6 hours ahead)

• 450 g (1 lb) pork skin, scraped and cut into 2-inch pieces
• 1 liter (4 cups) cold water
• 2 cm piece fresh ginger, smashed
• 2 scallions, white parts only, lightly crushed
• 1 tbsp Shaoxing wine

For the dough wrappers

• 250 g (2 cups) all-purpose flour, plus extra for dusting
• 120 ml (1/2 cup) just-boiled water
• 60 ml (1/4 cup) cold water
• 1/4 tsp fine salt

For the pork filling

• 300 g (10 oz) ground pork, about 20 percent fat
• 120 g (about 1/2 cup) prepared pork aspic, finely diced
• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine
• 1 tbsp toasted sesame oil
• 1 tbsp finely grated fresh ginger
• 2 scallions, very finely chopped
• 1 tsp sugar
• 1/2 tsp freshly ground white pepper
• 1/4 tsp salt

For serving

• 1/3 cup Chinkiang black vinegar
• 3 tbsp very finely julienned fresh ginger

Directions

1. Make the aspic at least 6 hours ahead: combine pork skin, water, ginger, scallion whites, and Shaoxing wine in a small pot. Bring to a gentle simmer, skim foam, then cook uncovered over low heat for 90 minutes until the liquid reduces to about 1 cup. Strain through a fine sieve, discard solids, and chill until completely set and jiggly. Dice the chilled aspic into 5 mm cubes.
2. Make the dough: stir the salt into the flour in a bowl, pour in the hot water and mix with chopsticks until shaggy, then add the cold water and knead for 8 to 10 minutes until smooth and only slightly tacky. Cover with a damp towel and rest for 30 minutes.
3. Prepare the filling: in a chilled bowl, stir the ground pork in one direction for 2 minutes until sticky. Add soy sauce, Shaoxing wine, sesame oil, ginger, scallions, sugar, white pepper, and salt and mix until the pork looks glossy. Fold in the diced aspic gently and refrigerate until ready to assemble.
4. Roll the wrappers: divide the rested dough into 24 equal pieces (about 16 g each) and roll each into a ball. Working one at a time on a lightly floured surface, roll each ball into a 9 cm round about 2 mm thick, keeping the center slightly thicker than the edges. Cover rolled wrappers with a damp towel.
5. Assemble the dumplings: place about 1 tablespoon (18 g) of filling in the center of a wrapper. Pleat the edge by folding 12 to 14 small folds around the filling while rotating, pinching the top closed to seal and leaving a small round opening with the pleats facing up. Place each dumpling on a parchment-lined tray and keep covered.
6. Steam the dumplings: line a bamboo steamer with parchment paper or napa cabbage leaves and arrange dumplings 2 cm apart. Steam over vigorously boiling water for 8 to 10 minutes until the wrappers turn translucent and slightly puffy. Do not open the lid during the first 6 minutes.
7. Serve immediately: stir the julienned ginger into the black vinegar and divide among small dipping bowls. Lift dumplings gently with chopsticks, rest each on a spoon, prick the side to let steam escape, then dip and eat whole in one or two bites to capture the broth.

Cook’s Notes

• Always prepare the aspic the day before; it needs to be fully set and diced cold so the soup forms inside during steaming rather than leaking out before you seal the dumpling.
• Keep the wrappers covered with a damp towel at all times, since they dry out in minutes and will crack when you try to pleat them.
• Use ground pork with at least 20 percent fat, otherwise the filling turns dry and crumbly once steamed.
• A bamboo steamer set over a wok of boiling water gives the gentlest, most even steam; avoid stacking more than two tiers or the top dumplings will undercook.
• Eat these the moment they come out of the steamer. The broth cools fast and the wrappers stiffen within a few minutes, which is why restaurants serve them in small steamer batches.

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