17-Min Lazy Pork Soup Dumplings
17-Min Lazy Pork Soup Dumplings
Ingredients
For the Pork Filling
- 1 pound ground pork
- 2 tablespoons scallions, chopped, plus more for garnish
- 1 tablespoon ginger, grated
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
For Assembly and Cooking
- 1 cup chicken broth
- 1/2 cup water
- 24 round dumpling wrappers, approximately, enough to cover a 9-inch pan twice
For Serving (Optional)
- as needed chili oil
Instructions
- 1
In a medium mixing bowl, combine the ground pork, 2 tablespoons of chopped scallions, grated ginger, soy sauce, Shaoxing wine, sesame oil, and white pepper. Mix all the ingredients thoroughly with your hands or a spoon until well combined and slightly sticky.
⏱️ 5 min
- 2
Take a 9-inch non-stick pan and arrange a single layer of round dumpling wrappers at the bottom. Overlap the wrappers slightly to ensure the entire base of the pan is completely covered.
⏱️ 2 min
- 3
Evenly spread the prepared pork filling mixture over the first layer of dumpling wrappers in the pan, pressing it down gently to form an even layer.
⏱️ 1 min
- 4
Place a second layer of round dumpling wrappers over the pork filling, again overlapping them to cover the entire surface completely.
⏱️ 2 min
- 5
Pour the chicken broth and water evenly over the top layer of dumpling wrappers in the pan.
⏱️ 1 min
- 6
Cover the pan with a lid. Place the pan on the stove over medium-high heat and cook for 10 minutes. The liquid will steam the dumplings and cook the pork.
⏱️ 10 min
- 7
After 10 minutes, carefully remove the lid. Continue cooking uncovered for another 5 to 7 minutes, or until most of the liquid has evaporated and the bottom layer of the dumplings turns slightly crispy and golden brown.
⏱️ 7 min
- 8
Remove the pan from the heat. Garnish with additional chopped scallions and a drizzle of chili oil, if desired. Carefully slide the cooked 'dumpling cake' onto a cutting board, slice it into wedges, and serve hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
17-Min Lazy Pork Soup Dumplings
For the Pork Filling
- 1 pound ground pork
- 2 tablespoons scallions, chopped, plus more for garnish
- 1 tablespoon ginger, grated
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
For Assembly and Cooking
- 1 cup chicken broth
- 1/2 cup water
- 24 round dumpling wrappers, approximately, enough to cover a 9-inch pan twice
For Serving (Optional)
- as needed chili oil
Instructions
- 1
In a medium mixing bowl, combine the ground pork, 2 tablespoons of chopped scallions, grated ginger, soy sauce, Shaoxing wine, sesame oil, and white pepper. Mix all the ingredients thoroughly with your hands or a spoon until well combined and slightly sticky.
⏱️ 5 min - 2
Take a 9-inch non-stick pan and arrange a single layer of round dumpling wrappers at the bottom. Overlap the wrappers slightly to ensure the entire base of the pan is completely covered.
⏱️ 2 min - 3
Evenly spread the prepared pork filling mixture over the first layer of dumpling wrappers in the pan, pressing it down gently to form an even layer.
⏱️ 1 min - 4
Place a second layer of round dumpling wrappers over the pork filling, again overlapping them to cover the entire surface completely.
⏱️ 2 min - 5
Pour the chicken broth and water evenly over the top layer of dumpling wrappers in the pan.
⏱️ 1 min - 6
Cover the pan with a lid. Place the pan on the stove over medium-high heat and cook for 10 minutes. The liquid will steam the dumplings and cook the pork.
⏱️ 10 min - 7
After 10 minutes, carefully remove the lid. Continue cooking uncovered for another 5 to 7 minutes, or until most of the liquid has evaporated and the bottom layer of the dumplings turns slightly crispy and golden brown.
⏱️ 7 min - 8
Remove the pan from the heat. Garnish with additional chopped scallions and a drizzle of chili oil, if desired. Carefully slide the cooked 'dumpling cake' onto a cutting board, slice it into wedges, and serve hot.
⏱️ 1 min