Snack · 60 min · chinese

Copycat Pork Soup Dumplings (Din Tai Fung’s style)

Ground pork loin does the heavy lifting here, with chicken broth, reduced and jellied rounding it out. A Chinese snack that takes 60 minutes, start to finish. Each serving lands at 250 calories with 22g of protein, so it eats like a much heavier meal. No specialty equipment and nothing hard to find at a regular grocery store.

Ingredients

• 1/2 lb Ground pork loin
• 1/2 cup Chicken broth, reduced and jellied
• 12 Dumpling wrappers
• 1 tbsp Fresh ginger
• 2 Scallions
• 2 tbsp Low-sodium soy sauce
• 1 tsp Sesame oil
• 1 tbsp Shaoxing wine
• 1/4 tsp White pepper
• 2 tbsp Black vinegar

Steps

1. The night before, reduce 1 cup of chicken broth to 1/2 cup with a pinch of gelatin and chill until set — this jellied broth is what melts into soup inside each dumpling.
2. Mix the pork, jellied broth, ginger, scallions, soy sauce, sesame oil, wine, and white pepper, stirring in one direction until the filling turns tacky and cohesive.
3. Spoon 1 tablespoon of filling onto each wrapper, pleat the edges (aim for effort, not 18 perfect folds), and pinch the top closed.
4. Line a bamboo steamer with parchment or cabbage leaves so the delicate wrappers never stick and tear.
5. Steam over boiling water 8 minutes until the wrappers turn slightly translucent and the dumplings look juicy.
6. Stir the black vinegar with extra ginger for the dip.
7. Eat like a regular: nibble a tiny hole, sip the soup first, then the whole dumpling — biting straight through scalds.

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