How to make it
5 steps. Take it one step at a time.
Combine the ground pork, minced ginger, chopped scallions, soy sauce
In a large bowl, combine the ground pork, minced ginger, chopped scallions, soy sauce, sesame oil, sugar, and salt. Stir vigorously in one direction until the meat becomes tacky and paste-like.
Gently fold the finely cubed pork skin aspic
Gently fold the finely cubed pork skin aspic into the meat mixture. Keep the filling refrigerated until ready to wrap.
Place flour in a bowl and gradually add warm water
Place flour in a bowl and gradually add warm water (122°F/50°C). Knead for 10 minutes until smooth and elastic. Cover with a damp cloth and rest for 30 minutes.
30 minDivide the dough
Divide the dough into small pieces (about 10-12g each). Roll each piece into a thin circle with the edges thinner than the center. Place a spoonful of filling in the center and create 18 or more pleats to seal the top.
Line a bamboo steamer
Line a bamboo steamer with parchment paper or cabbage leaves. Place dumplings inside, leaving space between them. Steam over boiling water at 212°F (100°C) for 8-10 minutes. Serve immediately.
10 min
A little kitchen wisdom
The secret to the soup is the 'aspic' or meat jelly, which melts into broth when steamed. Use fatty pork (at least 30% fat) for the best flavor. For the dipping sauce, always serve with Chinkiang black vinegar and julienned ginger.
