Wrapper

Ingredient Amount Notes
Room temperature water 150 ml + 15 ml For adjusting
Salt A small pinch

Meat Jelly

Ingredient Amount Notes
Pork rind ¼ lb
Ginger slices 4
Green onions 3
Cooking wine 1 tbsp
Water As needed

Pork Filling

Ingredient Amount Notes
Ground pork 1 lb
Oyster sauce 1 tbsp
Light soy sauce 2 tbsp
Salt 2 tsp
Sesame oil 1 tbsp
Minced ginger 1 tbsp
Minced green onion 1 tbsp
Sugar 1 tsp

Cooking Principles

  • Gelatin is the soup: The pork jelly melts during steaming to create the soup inside each dumpling — make it in advance and refrigerate overnight.
  • Keep dough covered: Cover the dough and rolled wrappers with a damp cloth at all times to prevent drying.
  • Seal tightly: The hole must be completely sealed so no soup escapes during steaming.
Chinese
Dim Sum
40 min
Prep Time
15 min
Cook Time

Cooking Steps

  1. For the Pork Jelly:
    1. In a pot, add cold water and pork rinds and boil for 5 minutes until slightly transparent. Remove and rinse under running water. Clean off impurities and fat. Cut into small strips.
    2. In a pressure cooker or pot, add enough water to cover pork rinds. Add ginger and green onion sections. Cook for at least 40 minutes (pressure cooker) or 1½ hours (regular pot). Cool, blend briefly, then filter. Pour into an airtight container and refrigerate overnight.
  2. For the Filling:
    1. Soak minced ginger and green onion in ½ cup hot water for 10 minutes.
    2. Mix the ginger-onion water into the ground pork in 3 batches, stirring in one direction until fully absorbed.
    3. Add all seasonings and mix well. Set aside 10 minutes for better absorption.
    4. Mince the pork jelly and mix with the ground pork filling.
  3. For the Wrappers:
    1. Combine flour and water in a bowl and knead until smooth and stretchy (15–20 minutes by hand, or use a mixer). Cover with a damp cloth and rest 20 minutes. Re-knead 5 minutes, roll into a long log, cut into equal sections, press and roll out into round wrappers. Keep everything covered under a damp cloth.
    2. Prepare bamboo steamer: cover with cloth, zongzi leaves, or brush with oil to prevent sticking.
    3. Assemble the soup dumplings one by one following this folding direction. Seal the hole completely at the last step. Place on the steamer leaving space between each.
  4. Steaming Process:
    1. Set up the steamer and steam for 8–10 minutes after the water is boiling.
    2. Serve directly or with Chinese black vinegar.

Tips & Notes