Name: Pork Soup Dumplings
Yield: Makes about 48
Ingredients: ½ lb. pork skin, cut in half; 1 lb. pork bones; 1 pig's foot; 3 scallions, cut into 1" pieces; 1 3" piece ginger, peeled, thinly sliced; 2 Tbsp. Shaoxing wine (Chinese rice wine); Kosher salt; 1¼ lb. ground pork shoulder (Boston butt; 20% fat); 3 scallions, finely chopped; 1 garlic clove, finely grated; 1 Tbsp. soy sauce; 1¾ tsp. kosher salt; 1¼ tsp. Shaoxing wine (Chinese rice wine); 1¼ tsp. sugar; 1¼ tsp. toasted sesame oil; ¾ tsp. finely grated ginger; ¾ tsp. freshly ground white pepper; 3 cups all-purpose flour, plus more for surface; 1 Tbsp. vegetable oil; 2 scallions, thinly sliced; 1 2" piece ginger, peeled, julienned; ⅓ cup black vinegar; 2 Tbsp. soy sauce; 1 head Napa cabbage; Nonstick cooking oil spray; A 1"-diameter wooden dowel, a bench scraper, a ruler (optional); a bamboo steamer

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Christopher Testani

There's an art to eating pork soup dumplings: Nibble a bite, cautiously slurp the soup, then eat the rest. A hearty thanks to Pamela Lau, the talented home cook (and mom of our former staff photographer, Alex Lau!) who generously shared her proportions for the dough, soup, and filling to help us create this recipe. Without Pamela's patient demonstration of her folding technique via Skype, our soup dumplings would not have had the requisite 18 pleats! Check out the step-by-step process here.

What you’ll need

Bamboo Steamer Basket
$30 At Amazon
Small Wooden Rolling Pin
$11 At Amazon
Bench Scraper
$8 At Amazon

Recipe notes