Soup dumplings fall in the category of "delicious things we love to order when we're out, but would never even dream of making at home." Until now, that is. This dim sum staple may seem complicated, but it's really just made from three separate components: the dough, the filling, and the soup. Where things get tricky is in the process of sealing the dumpling with a series of intricate folds. Don't worry: We've got step-by-step video instructions and a tutorial on how to do it. Get the recipe here, see step-by-step photos here, then check out the video below and read on for more DIY dumpling tips from Bon Appétit associate food editor Claire Saffitz.
On the surface level, the filling may look like just ground pork, salt, sugar, and aromatics (like ginger, white pepper, and garlic), but the technique is all in how you mix it together. Using chopsticks will give you greater control over the process, ensuring that you don't overmix it. Another trick for knowing when to stop mixing is to keep a close eye on the side of the bowl. As soon as the filling leaves behind a thin film on the side, it's mixed enough. Going too far will cause the filling to be tough.
It's an age-old mystery: How does that steaming-hot soup get into the dumplings? It's actually a super gelatinous stock that's been cooled and cut into cubes. The cubes fit easily into the dough, along with the ground pork, and liquify into soup once they're steamed. So how do you get soup so gelatinous that it's solid at room temperature? By making a stock with the most gelatinous ingredients. We're partial to pigs' feet, pork bones, and pork skin. Not only are they traditional, but also they contain lots of collagen that melts into the stock, making it thick and viscous. Add in some aromatics, like ginger and scallion, simmer for an hour, then pour into a wide casserole dish and let it cool in the fridge until set.
To portion the soup, slice it into tiny cubes with a knife ("It's basically meat Jell-O at this point," explains Saffitz). Add them right into the filling, then mix until they're evenly distributed. Set aside some extra cubes so you can add supplement each dumpling if need be.
The dough is made with basic all-purpose flour and hot water. Using hot, but not boiling, water helps to develop the gluten in the dough, which makes for stretchy, chewy dumplings. Mix until just combined (it will look a little craggy and shaggy), then let it rest for ten minutes. Afterwards, add a little vegetable oil to help lubricate it, and knead until very elastic. Wrap it in plastic so it doesn't dry out, and let it rest for an hour. The prolonged resting period also helps develop the gluten.
To roll out the wrappers, you'll need three tools: a wooden dowel, a ruler, and a bench scraper (also known as a pastry scraper). Divide the dough into four equal-sized pieces, and work with one at a time, keeping the other three wrapped. Roll out dough into a 12-inch tube, then use your ruler to divide it into 12 1" pieces. Press your thumb into the cut-side of each piece to flatten it and help the dough roll out more evenly. Flatten it further with your fingers, then use the dowel to roll it out to 4" in diameter. The key here is to keep your work surface lightly floured (too much will dry out the dough), and apply slightly more pressure on the outer edges than the center of the circle. Keep the rest of the portioned dumplings covered in more plastic to avoid drying them out.
Add a tablespoon of the mixed filling to the center of the rolled wrapper, and use the back of the spoon to flatten it toward the edges of the wrapper. Make sure that the filling contains a few of the gelatinous cubes or else your dumplings will be missing the soup component. To seal them, tug up gently on one side of the wrapper and fold it over itself to create a pleat. Repeat 18 times (for luck!) as you rotate the dough around completely in your hand. (Didn't quite make 18? No sweat. Eleven or 12 folds will do just fine.) Before you seal the top, be sure to leave a little air pocket so the filling has room to steam. Pinch tightly when you close the dough together, or it will open as it cooks.
The trick here is all in the steamer basket. Prepare it by layering the bottom with cabbage leaves treated with a light sheen of nonstick cooking spray. Add the dumplings, cover, and set over a skillet of boiling water for 8 minutes. To eat, use chopsticks to transfer your dumpling to a soup spoon and dip it in a simple sauce made from black vinegar, soy sauce, ginger, and scallions. Carefully nibble a bite out of the side of the dumpling to release the soup—it's hot!—and slurp it up. How to tackle the dumpling itself? Don't be dainty; these babies are best taken down in one big bite.
See the step-by-step photos