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Recipe By: @foodieholly

🥟 Fun Fact: NYC’s Chinatown made soup dumplings iconic, with spots like Joe's Shanghai sparking cult followings and long, worth-it lines daily.

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🍲 Soup Jelly (Make Ahead)
2 cups chicken stock
1 tablespoon light soy sauce
1½ teaspoons dark soy sauce
1 teaspoon sesame oil
1 tablespoon Shaoxing cooking wine
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon Chinese five spice
½ cup cold water
~1 tablespoon powdered gelatin

🥟 Dumpling Filling
½ pound ground pork (≈ 250g)
5 spring onions, finely chopped
¼ cup chopped chives
1 tablespoon grated ginger (about 1-inch knob)
2 cloves garlic, minced
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 teaspoon salt
1 teaspoon chili oil
1 teaspoon sesame oil
50 dumpling wrappers (typical 1 package)

🌶️ Toppings
Chili oil
Chopped spring onions

🔥 Chef’s Note: That gelatin measurement is your secret weapon—sets the soup, melts in the dumpling, and gives you that signature juicy burst. Handle with care, eat with zero restraint.

🍲 Soup Jelly — the Flavor Core (Do this 8+ hours ahead)

1️⃣ Bloom the gelatin.
Sprinkle gelatin over cold water in layers, letting each layer hydrate before adding more.
Let it sit 5 minutes until fully bloomed.
👉 No dumping—this is finesse, not chaos.

2️⃣ Build the broth.
In a saucepan, combine all soup ingredients except the gelatin.
Bring to a boil, then drop to a simmer.

3️⃣ Melt it in.
Add bloomed gelatin and stir until fully dissolved.
👉 Smooth, no granules—this is your liquid gold.

4️⃣ Set it.
Pour into a container and refrigerate at least 8 hours, ideally overnight.
👉 You’re looking for a firm, sliceable jelly.

🥟 Dumpling Filling — Where It Comes Together

5️⃣ Mix the base.
In a large bowl, combine pork, soy sauces, spring onions, chives, garlic, ginger, sesame oil.
Mix until cohesive but not overworked.

6️⃣ Add the magic.
Once the soup jelly is set, chop into small cubes.
Fold into the filling gently.
👉 These melt into broth when steamed—this is the signature move.

🥟 Assembly — Precision + Rhythm

7️⃣ Fill.
Place a wrapper in your palm. Add 1–2 teaspoons filling to the center.

8️⃣ Seal.
Lightly wet the edges.
Pleat and pinch as you move around, then twist to seal.
👉 Not perfect—just tight and sealed.

♨️ Steam — The Final Transformation

9️⃣ Set up.
Bring water to a boil. Line your steamer with parchment (poke a few holes).

🔟 Steam.
Place 6–8 dumplings per batch.
Cover and steam 8 minutes.
👉 Don’t overcrowd—give them space to rise.

🌶️ Finish Like a Chef

1️⃣1️⃣ Serve hot.
Top with chili oil + fresh spring onions.

👉 First bite: careful. That soup inside is molten and glorious.

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