Ingredients
Scale
1. For Soup Gelatin:
- 1 lb pork bones
- 6 cups water
- 1-inch fresh ginger
- 2 scallions
- 1 tbsp Shaoxing wine
- ½ tsp salt
- ¼ tsp white pepper
- 1 tbsp unflavored gelatin (optional)
2. For Filling:
- 1 lb ground pork (20% fat)
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp sesame oil
- ½ tsp sugar
- ½ tsp salt
- ¼ tsp white pepper
- 1 tbsp grated ginger
- 1 tbsp chopped scallions
- 2 tsp cornstarch
3 .For Wrappers:
- 2 cups all-purpose flour
- ¾ cup hot water
- Cornstarch for dusting
Instructions
- Simmer pork bones, ginger, scallions, and seasonings to create a flavorful broth. Strain and chill until set.
- Mix the filling ingredients. Dice gelatin and fold into meat mixture. Keep chilled.
- Make the dough by mixing flour and hot water. Knead until smooth and let rest.
- Divide and roll dough into small circles with thinner edges.
- Add filling and pleat wrappers to seal. Place on parchment or cabbage leaves.
- Steam for 8–10 minutes over high heat. Serve hot with vinegar and ginger.
Notes
- Use fatty pork for juicy filling.
- Keep all components cold to maintain dumpling structure.
- Pleat gently — avoid pressing too hard or soup will leak.
- Freeze uncooked dumplings for quick future meals.
- Prep Time: 2 hours
- Cook Time: 10 minutes per batch
- Category: Appetizer / Main Dish
- Method: Steaming
- Cuisine: Chinese
- Diet: Halal
Nutrition
- Serving Size: 30
- Calories: 80
- Sugar: 0.3g
- Sodium: 160mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.3g
- Protein: 4g
- Cholesterol: 12mg