Shanghai Soup with Steamed Pork Dumplings

Shanghai Soup with Steamed Pork Dumplings
  • Servings: 16-20 dumplings
  • Difficulty: Advanced
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 16 store-bought dumpling wrappers, 2 1/2 to 3 inch size
  • Chicken or pork broth
  • Gelatin
  • 6 ounces fatty ground pork
  • 1 scallion, minced
  • 1 small clove of garlic, minced
  • 1 teaspoon sugar
  • 1 teaspoon soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon cornstarch
  • white pepper to taste
  • Chinese black vinegar
  • Sliced fresh ginger


1. To make the soup broth, cook the pork or chicken broth with the gelatin until combined. Boil on low until it is reduced to half, and refrigerate the mixture until firm.

2. To make the dumpling filling, combine the pork, scallion, garlic, sugar, soy sauce, sesame oil, cornstarch, and white pepper and mix well. Transfer to a food processor and pulse until it is a fine paste.

3. To assemble the dumplings, put 1/2 teaspoon of the gelled broth on the wrapper and op with 1 tablespoon meat mixture. Pleat the dumplings and twist at the top.

4. To cook the dumplings, line a bamboo steamer with cabbage leaves or parchment paper. Steam the dumplings for 4 -5 minutes over medium heat.

5. Combine vingegar and ginger to make dipping sauce, and serve hot dumplings with dipping sauce.
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