Dinner

Pho Soup Dumplings Recipe

Name: Pho Soup Dumplings Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Vietnamese
Ingredients: 2 cups beef stock; 2 spring onions (scallions), cut into 4 pieces; 5cm (2”) piece ginger, sliced; 3 garlic cloves, crushed; 1 cinnamon stick; 2 whole star anise; 5 cloves; 2 tbsp fish sauce; ½ tbsp soy sauce; 1 tsp sugar; 1 tsp gelatine powder; 250g (9 oz) pork mince; 2 tbsp finely chopped spring onion (scallion); 2 tsp finely grated fresh ginger; 1 tsp fish sauce; 2 batches homemade dumpling wrappers; Hoisin sauce, to serve; Sambal oelek or chilli garlic paste, to serve; Roughly chopped Thai basil leaves or fresh coriander (cilantro) leaves, to serve

BySimon Carel January 21, 2026January 21, 2026

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Introduction

Pho Soup Dumplings combine the comforting flavors of classic Vietnamese pho in a delightful bite-sized treat. These dumplings feature a savory pork filling with a rich, gelatin-infused broth that melts when steamed. Perfect as a creative appetizer or a cozy meal, they bring warmth and depth to any table.

A close-up view shows a white spoon held by a woman's hand lifting a single steamed dumpling with a soft beige, pleated dough wrapper that looks slightly wet and shiny. The dumpling has a bite taken out of it, revealing a juicy, light brown filling with bits of green herbs inside. The spoon holds some amber-colored broth pooling at the bottom. In the background, more dumplings are placed on a white plate, scattered with bright green leafy garnishes and round slices of red chili peppers on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 batches homemade dumpling wrappers
Hoisin sauce, to serve
Sambal oelek or chilli garlic paste, to serve
Roughly chopped Thai basil leaves or fresh coriander (cilantro) leaves, to serve

Stock:

2 cups beef stock
2 spring onions (scallions), cut into 4 pieces
5cm (2”) piece ginger, sliced
3 garlic cloves, crushed
1 cinnamon stick
2 whole star anise
5 cloves
2 tbsp fish sauce
½ tbsp soy sauce
1 tsp sugar
1 tsp gelatine powder

Filling:

250g (9 oz) pork mince
2 tbsp finely chopped spring onion (scallion)
2 tsp finely grated fresh ginger
1 tsp fish sauce

Instructions

Step 1: For the stock, place beef stock, spring onions, ginger, garlic, cinnamon stick, star anise, and cloves in a saucepan over high heat. Bring to a boil, then reduce heat to medium and simmer for 20 minutes or until reduced by half. Stir in fish sauce, soy sauce, and sugar. Strain the stock into a shallow bowl and set aside to cool slightly.
Step 2: Place 1 tablespoon of water in a small bowl. Sprinkle gelatine powder over the water and let it soak for 3 minutes. Whisk until dissolved, then refrigerate for 2 hours or until set into a jelly.
Step 3: Combine the pork mince, chopped spring onion, grated ginger, and fish sauce in a medium bowl. Remove the gelatine jelly from the fridge and cut it roughly into cubes. Scrape the jelly into the pork mixture and stir well to combine.
Step 4: Place a dumpling wrapper in your palm and put about half a tablespoon of filling in the center. Fold and pleat the wrapper edges together, twisting to seal the top. Place the shaped dumpling on a tray lined with baking paper. Repeat with remaining wrappers and filling.
Step 5: Line a steamer with baking paper and poke small holes in the paper to let steam through. Set the steamer over boiling water and steam the dumplings for 12 minutes or until cooked through.
Step 6: If you don’t have a steamer, place batches of dumplings on a small plate lined with baking paper. Make a foil ring and place it in a large pan with simmering water. Rest the plate on the foil so it sits above the water. Cover with a lid and steam for 12 minutes.
Step 7: Serve the dumplings immediately with hoisin sauce, sambal oelek, and fresh basil or coriander leaves for dipping.

Tips & Variations

For extra flavor, try adding finely chopped mushrooms or water chestnuts to the filling for a textural contrast.
Use store-bought dumpling wrappers if you want to save time, but homemade wrappers yield the best texture.
Add a splash of lime juice or fresh chili slices to the dipping sauces for a zesty kick.
Make the stock a day ahead to deepen the flavors and simplify the assembly on cooking day.

Storage

Store uncooked dumplings in an airtight container layered between sheets of baking paper in the fridge for up to 1 day. Cooked dumplings can be refrigerated for up to 2 days and reheated by steaming gently until warmed through. Avoid microwaving to preserve texture and prevent sogginess.

How to Serve

The image shows six round dumplings with a shiny, soft, slightly translucent dough that is pinched at the top to create a pleated pattern, each dumpling being light beige in color. They are placed on a white marbled surface, scattered with bright red slices of chili and fresh green cilantro leaves that add contrast to the neutral tones of the dumplings. The overall texture of the dumplings looks smooth and slightly glossy, indicating they are freshly steamed or boiled. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze Pho Soup Dumplings?

Yes, you can freeze uncooked dumplings by placing them on a tray in the freezer until solid, then transferring to a freezer bag. Steam them from frozen for a few extra minutes to cook through.

What can I use instead of gelatin?

If you prefer a vegetarian option, agar-agar powder can be used as a substitute for gelatin. Use the equivalent amount and follow the package instructions to prepare the jelly for the filling.