Lazy Pork Soup Dumplings
17 minMakes 6 bowls
Steamed bowls of juicy pork filling and broth topped with a tender dumpling wrapper—all the flavor of soup dumplings without the folding.
| prepBring water in a large pot to a boil over high heat | |||||||
| prepSet up steaming rack over boiling water | |||||||
| 680 g ground pork | Mix pork & salt until sticky | Add seasonings, mix well | Gradually mix in stock until incorporated | Fold in scallions | Divide filling among bowls, pour stock, top with wrapper | Steam 12 min until pork reaches 160°F / 71°C | Top with scallions, ginger & drizzle with oil, soy & vinegar |
| Pinch of salt | |||||||
| Pinch of white pepper | |||||||
| Pinch of sugar | |||||||
| 1 tablespoon soy sauce | |||||||
| 1 tablespoon dark soy sauce | |||||||
| 1 tablespoon Shaoxing wine | |||||||
| 1 teaspoon sesame oil | |||||||
| 1 teaspoon ginger, grated | |||||||
| 120 ml chicken stock (for filling) | |||||||
| 3 stalks scallions, thinly sliced | |||||||
| 180 ml chicken stock (for soup) | |||||||
| 6 sheets Shanghai-style dumpling wrappers | |||||||
| 1 stalk scallions, thinly sliced | |||||||
| ½ thumb ginger, julienned | |||||||
| 1 tablespoon chili oil | |||||||
| 2 teaspoons soy sauce | |||||||
| 1 teaspoon Chinkiang vinegar | |||||||
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.