Hello everyone, it’s Patricia from Patricia Universe! If you’ve ever dreamed of recreating the magic of world-famous soup dumplings at home, you’re in the right place. Today, I’m sharing my easy recipe for a Din Tai Fung-inspired soup dumpling dupe that is absolutely achievable in your own kitchen. This easy recipe breaks down the process into simple steps, so you can enjoy juicy, flavorful homemade dumplings without the restaurant wait.
Table of Contents
- Why You’ll Love This Recipe
- The Secret to the “Soup”
- Mastering the Dough and Pleats
- My Top Tips for Perfect Dumplings
- The Ultimate Dipping Sauce
- Why This is the Perfect Dinner Project
- Recipe: Easy Soup Dumpling Dupe
- Notes & Tips
Key Takeaways
- This easy recipe demystifies making soup dumplings at home.
- The key is a flavorful, gelatin-rich broth incorporated into the filling.
- Perfecting the pleats takes practice but is incredibly rewarding.
- They make for an impressive and delicious easy dinner or fun appetizer.
Why You’ll Love This Recipe
I believe that great food should be accessible, which is why I love creating simple dinners that feel special. This soup dumpling recipe is exactly that. It transforms a few basic ingredients into little pockets of joy. The process is a wonderful way to connect with the art of cooking, and the results are so satisfying. Trust me, once you taste your first homemade dumpling, you’ll understand why this is one of my favorite easy recipes to share.
The Secret to the “Soup”
The magic of a soup dumpling lies in the burst of flavorful broth when you take a bite. Achieving this at home is simpler than it seems. The trick is to use a broth that has been fortified and chilled until it sets into a gelatinous state. This “broth gelatin” is then finely chopped and mixed into the pork filling. During steaming, it melts back into liquid, creating that signature soup inside. It’s a clever technique that makes this simple dinner project truly spectacular.
Mastering the Dough and Pleats
Don’t be intimidated by the pleats! The dough for these dumplings is a simple hot water dough, which is very forgiving and easy to work with. Rolling the wrappers thin in the center and keeping the edges slightly thicker is the key to holding the filling. As for the pleats, start with just a few—even 8-10 pleats will seal the dumpling beautifully. With a little practice, you’ll be pleating like a pro. Remember, imperfect homemade dumplings made with love taste better than perfect ones any day.
My Top Tips for Perfect Dumplings
- Keep it Cold: Always work with a well-chilled filling. It’s easier to handle and helps the “soup” stay intact.
- Don’t Overcrowd: When steaming, give the dumplings space so they don’t stick together.
- Practice Makes Progress: Your first few dumplings might not be Instagram-worthy, but they will be delicious. Embrace the learning curve!
The Ultimate Dipping Sauce
No soup dumpling experience is complete without the perfect dip. My go-to is a classic combination of Chinese black vinegar and very thin matchsticks of fresh ginger. The sharp, tangy vinegar and the spicy, aromatic ginger cut through the richness of the dumpling perfectly. It’s a quick and easy accompaniment that elevates the entire dish.
Why This is the Perfect Dinner Project
Looking for a fun and easy recipe to tackle on a weekend or a cozy night in? Making soup dumplings is it. It’s an engaging activity that’s perfect to do with family or friends. While it requires a bit of time, none of the steps are difficult. The reward—steaming baskets of delicious homemade dumplings—is absolutely worth the effort. It turns an ordinary evening into a memorable culinary adventure.
Recipe: Easy Soup Dumpling Dupe
Find the full ingredient list and step-by-step instructions for this easy soup dumpling recipe on Patricia Universe.
Notes & Tips
For the most authentic “soup” experience, take the extra step to make a gelatin-rich broth. Simmer chicken bones with ginger and green onions for a few hours, strain, and stir in unflavored gelatin before chilling. You can also use high-quality store-bought broth boosted with gelatin. If your dumplings tear during pleating, don’t worry—just use a tiny piece of extra dough as a patch. They’ll still taste incredible. Leftover dumplings? Freeze them uncooked on a tray before transferring to a bag, then steam directly from frozen, adding a few extra minutes to the cooking time.
Easy Soup Dumpling Dupe | Homemade Recipe
Ingredients
For the Filling
- 250g ground pork (or chicken)
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
- 2 green onions, finely chopped
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon sugar
- ¼ teaspoon white pepper
- 100ml chicken broth or water, chilled
- 1 tablespoon cornstarch
For the Wrappers
- 250g all-purpose flour
- 130ml hot water (just boiled)
- Pinch of salt
For Serving (Optional)
- Black vinegar
- Thinly sliced ginger
Instructions
Make the Filling
- In a bowl, combine ground pork, ginger, garlic, green onions, soy sauce, sesame oil, sugar, and white pepper.
- In a small bowl, mix the chilled broth with cornstarch until smooth.
- Gradually add the broth mixture to the pork, stirring vigorously in one direction until the liquid is fully absorbed and the filling is sticky and cohesive.
- Cover and refrigerate for at least 30 minutes, or until ready to use.
Make the Wrappers
- In a large bowl, mix flour and salt. Gradually add hot water while stirring with chopsticks or a fork until a shaggy dough forms.
- Knead on a lightly floured surface for 5-7 minutes until smooth and elastic.
- Cover with a damp cloth and let rest for 30 minutes.
Assemble the Dumplings
- Divide the dough into two portions. Roll one portion into a long log about 1 inch thick, then cut into 12-14 equal pieces.
- Roll each piece into a ball, then flatten slightly with your palm.
- Using a small rolling pin, roll each piece into a thin circle about 3-3.5 inches in diameter, keeping the edges slightly thinner than the center.
- Place about 1 tablespoon of filling in the center of a wrapper.
- Pleat the edges to seal, forming about 12-14 pleats. Pinch tightly to close. Repeat with remaining wrappers and filling.
- Place assembled dumplings on a lightly floured tray and cover with a damp cloth to prevent drying.
Cook the Dumplings
- Bring a large pot of water to a boil.
- Carefully add dumplings in batches (do not overcrowd).
- Gently stir once to prevent sticking, then cook for 6-8 minutes until the dumplings float and the wrappers are translucent.
- Remove with a slotted spoon and serve immediately with black vinegar and sliced ginger for dipping.
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