An architectural marvel of Shanghainese dim sum. The secret is incorporating a rich, gelatinous pork aspic (made from boiled pork skin/bones) directly into the meat filling. Upon steaming, the aspic melts, creating a pocket of scalding, savory soup trapped within a delicate, un-yeasted wheat wrapper.
One-click swap-outs. Original is never overwritten.
Nudge the dish. Each click stages a micro-adjustment you can pick up at the stove.
No tweaks staged. Click a direction to add a suggestion.
We'll highlight steps to skip, parallelize, or make ahead.
Click any ingredient to explore its profile, pairings, and related recipes.
Highlighted techniques open a deep-dive. Time phrases include a built-in timer.
The Aspic. the pork skin in water with ginger and scallion for 2-3 hours until the liquid reduces and becomes sticky. Strain and chill the liquid in the fridge until it sets into a firm, solid gelatin (aspic). Mince the solid aspic finely.
The Filling. Vigorously mix the ground pork with soy sauce, wine, ginger, salt, and pepper until it becomes a sticky paste. Gently fold the minced aspic into the meat mixture. Keep refrigerated.
The Dough. Mix the flour and warm water into a smooth, elastic dough. Rest for 30 minutes .
The Wrappers. Divide dough into small 10g pieces. Roll each out into a circle, making the edges thinner than the center.
Pleating. Place a spoonful of the cold meat/aspic filling in the center. Pleat the edges together tightly at the top (aiming for 18+ pleats) to seal completely. A leak ruins the dumpling.
. Line a bamboo steamer with perforated parchment or cabbage leaves. over water for 6-8 minutes until the wrappers are slightly translucent and the interior feels liquid.
Serve immediately. To eat, place on a soup spoon, bite a tiny hole to let escape, slurp the soup, then dip in black vinegar and julienned ginger.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
