Gallery: How to Make Soup Dumplings at Home

Soup Dumplings
Soup Dumplings
Inside, a juicy surprise is lurking.
Jellied Stock
Jellied Stock
A rich broth made from chicken and pork flavored with ginger, white pepper, and scallions forms the base of the dumpling filling. It gels as it cools due to naturally extracted gelatin from the chicken bones. Heating it causes it to melt again.
Filling Ingredients
Filling Ingredients
Shrimp, pork, scallions, soy sauce, Xiaoshing wine, and a bit of sugar.
The filling
The filling
After pureeing the meat and shrimp, whip in the jellied stock.
Roll the wrappers
Roll the wrappers
A homemade hot-water dough is used for the thin, slightly chewy wrappers.
Fill and moisten
Fill and moisten
Place a small amount of filling in the center of the wrapper and moisten very slightly with your fingertip.
Crimp
Crimp
You can try doing the whole thing in the air, but it's far easier to rest the 'pling on the board as you work. Start crimping the edges, working your way slowly around the entire circumference.
Continue crimping
Continue crimping
Keep crimping until the entire top is sealed save for a small hole in the center.
Pinch and twist
Pinch and twist
Pinch and twist the very top to form a seal.
Finished dumpling
Finished dumpling
This isn't the prettiest dumpling, but it'll get the job done.
Steam
Steam
Place the dumplings in a bamboo steamer lined with napa cabbage leaves over a wok of simmering water.
Soup!
Soup!
If all goes well, the dumplings should stay intact, housing a delicious, soupy secret.