Soup Dumplings


Start your next Asian-inspired dinner with a batch of steamed soup dumplings. Just one bite will convince you that this unique from-scratch kitchen project is worth the effort!

Prep Time:
1 hrs
Cook Time:
8 mins
Chill Time:
4 hrs
Stand Time:
1 hrs 20 mins
Total Time:
6 hrs 28 mins
48 dumplings



  • 1 envelope unflavored gelatin

  • 1 tablespoon cold water

  • 2 cup chicken stock

  • 1 green onion, cut up

  • 2 thin slices ginger

  • 1 clove garlic, smashed

  • 1 ½ teaspoon oyster sauce

  • 1 teaspoon reduced-sodium soy sauce

  • ½ teaspoon Chinese rice wine or dry sherry


  • 3 cup all-purpose flour

  • 1 cup hot water

  • 1 tablespoon vegetable oil

Dipping Sauce

  • ½ cup black vinegar or rice vinegar

  • ½ cup reduced-sodium soy sauce

  • 2 tablespoon Asian chili paste (sambal oelek) or Sriracha sauce (optional)

  • 2 green onions, thinly sliced

  • 1 tablespoon sesame seeds, toasted

  • 1 teaspoon toasted sesame oil


  • 1 pound ground pork

  • 3 green onions, thinly sliced

  • 2 tablespoon soy sauce

  • 2 teaspoon sugar

  • 1 clove garlic, minced

  • 1 teaspoon Chinese rice wine or dry sherry

  • 1 teaspoon kosher salt

  • ½ teaspoon grated fresh ginger

  • ½ teaspoon toasted sesame oil

  • ¼ teaspoon white pepper

  • Several leaves napa cabbage (for steaming dumplings)

  • Nonstick cooking spray



  1. In a small bowl, sprinkle gelatin over the water; let stand 5 minutes. Meanwhile, in a small saucepan, combine the next 7 Soup ingredients (through Chinese rice wine). Bring to just a boil and add gelatin mixture, stirring constantly until gelatin is dissolved. Remove from heat; strain soup through a sieve into a 2-quart baking dish. Discard solids. Cover and chill until set, about 4 hours.


  1. Meanwhile, in a large bowl sift flour for Dough. Slowly add hot water to the flour, whisking constantly with a fork or chop sticks until dough starts to come together. It will look shaggy. Cover and let stand 20 minutes. Add oil and mix until dough comes together to form a ball. Transfer dough to a lightly floured surface and knead 8 to 10 minutes or until smooth. Return dough to bowl. Cover and let stand 1 hour.

Dipping Sauce

  1. In a small bowl combine all Dipping Sauce ingredients and set aside.


  1. Scrape and mash soup mixture with a fork until finely shredded. In a large bowl mix all of the Filling ingredients until just combined. Fold in soup mixture.

  2. Divide dough into 4 pieces. Working with 1 piece at a time (while the other 3 remain covered), roll dough into a 12-inch rope and cut each rope into 12 pieces. Roll each piece of dough into a 4-inch round. Place 1 heaping tablespoon of filling in the center of the dough round. Gently pull and stretch the wrapper edge outward and bring it back in to create a pleat. Pinch to seal. Work around the filling, leaving a small hole in the top. Pinch edges together over the filling and gently twist to seal. Repeat with remaining dough and filling, keeping the finished dumplings covered.

  3. Place several large cabbage leaves on the bottom of a steamer basket leaving about a 1-inch border from the sides, coat cabbage with nonstick cooking spray. Add about 6 dumplings at a time, leaving plenty of space between them. Cover and steam 8 to 9 minutes or until filling is cooked through. Serve immediately with Dipping Sauce.

    Soup Dumplings
    Hannah Bigot


Make all dumplings and arrange on a parchment lined baking sheet coated with nonstick cooking spray. Cover and freeze completely. Transfer dumplings to a re-sealable plastic freezer bag and steam as directed straight from the freezer for 10-12 minutes or until filling is cooked through.

Nutrition Facts (per serving)

263 Calories
10g Fat
29g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 263
% Daily Value *
Total Fat 10g 13%
Saturated Fat 3g 15%
Cholesterol 27mg 9%
Sodium 742mg 32%
Total Carbohydrate 29g 11%
Total Sugars 3g
Protein 12g
Vitamin C 5.6mg 28%
Calcium 35mg 3%
Iron 2.4mg 13%
Potassium 565mg 12%
Folate, total 78.5mcg
Vitamin B-12 0.3mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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