Juicy Soy-Sauce Pork Soup Dumplings

Ingredients

• 500 g bread flour (For the yeast dough; the dough should be relatively wet, so sprinkle generously with flour to prevent sticking)
• yeast (Amount not specified in the original recipe)
• water (for the dough) (Exact amount not specified in the original recipe; the dough should remain relatively wet)
• 600 g slippery pork (Cut into pieces after thawing; the original recipe does not specify the exact weight)
• 200 g pork knuckle meat (Remove the bone, then cut the meat into pieces; the original recipe does not specify the exact weight)
• cooking oil (For stir-frying the meat filling; the original recipe states that both types of meat contain fatty oil, so do not use too much; amount not specified)
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 2 tbsp oyster sauce
• 1 tbsp doubanjiang
• 1 tbsp sweet bean paste
• ground white pepper (To taste; exact amount not specified in the original recipe)
• Chinese five-spice powder (To taste; exact amount not specified in the original recipe)
• concentrated chicken bouillon (A small amount; exact amount not specified in the original recipe)
• water (for mixing the filling) (Add in small amounts in several additions, mixing thoroughly after each addition; amount not specified)
• sesame oil (A small amount; described in the original recipe as the special secret for enhancing the aroma; amount not specified)
• scallions (Add only when filling the dumplings; use a generous amount; amount not specified)

Steps

1. 1

   Thaw the slippery pork and pork knuckle meat, then cut them into small pieces. The original recipe notes that the meat turns paler after thawing.

2. 2

   Place the meat pieces in a food processor and process for about 10 seconds. Do not continue processing, or the filling may become too fine.

3. 3

   Separate about one-fifth of the raw meat filling and reserve it for cooking.

4. 4

   Heat a small amount of cooking oil in a pan and add the reserved minced meat. Stir-fry until separated.

5. 5

   Add the light soy sauce, dark soy sauce, oyster sauce, doubanjiang, and sweet bean paste. Stir-fry until the meat is fully cooked and strongly fragrant with the sauces. Turn off the heat.

6. 6

   Add the cooked meat filling to the remaining raw meat filling and mix to combine the raw and cooked components.

7. 7

   Season with ground white pepper, Chinese five-spice powder, and a small amount of concentrated chicken bouillon.

8. 8

   Add the water for mixing the filling in small additions, mixing thoroughly after each addition before adding more, until the filling is a fairly deep soy-sauce color and slightly loose.

9. 9

   Add a small amount of sesame oil and mix well. It is normal for the finished filling to be slightly loose; it will become more glistening with oil after steaming.

10. 10

    Freeze the meat filling for about 1 hour, or refrigerate it overnight, until firm enough to wrap.

11. 11

    Knead 500 g bread flour, yeast, and water into a relatively wet dough. The original recipe states that prolonged kneading is unnecessary; knead only until the dough comes together.

12. 12

    Place the dough in a warm spot and let it rise until doubled in size.

13. 13

    Sprinkle the risen dough generously with flour, punch down the air, and knead it a few more times. Because the dough is relatively wet, use plenty of flour during handling to prevent sticking.

14. 14

    Divide the dough into pieces of about 15 g each, roughly the size of dumpling wrappers.

15. 15

    Before filling the dumplings, add the scallions to the firm meat filling and mix well.

16. 16

    Roll each dough piece into a wrapper, or use your hands to thin the edges. Add the meat filling and seal the opening; there is no need to deliberately pleat the dumplings elaborately.

17. 17

    Once the water in the pot has come to a boil, place the assembled soup dumplings in a steamer.

18. 18

    Steam over high heat for 12 minutes. Serve immediately.

Notes

The original recipe does not specify the amounts of yeast, dough water, filling water, or some of the unquantified seasonings, so adjust these ingredients according to the consistency of the dough and filling. Place the assembled soup dumplings in the steamer after the water has boiled, and steam over high heat for 12 minutes throughout.

Nutrition per serving

• staple food
• flour-based dish
• soup dumplings
• steamed
• yeast-raised
• pork
• home cooking
• Chinese breakfast