Description
Pho Soup Dumplings are a delicate fusion of classic Vietnamese pho flavors and traditional dumplings. These steamed dumplings feature a savory pork filling infused with aromatic spices and a rich, gelatinized beef broth that melts when cooked, creating a flavorful soup inside each dumpling. Served with hoisin sauce, spicy sambal oelek, and fresh herbs, these dumplings offer a unique and delicious twist on Vietnamese cuisine perfect for an elegant appetizer or a comforting main dish.
Ingredients
Scale
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
Other 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
Instructions
- Prepare the Stock: In a saucepan over high heat, combine beef stock, spring onions, ginger, garlic, cinnamon stick, star anise, and cloves. Bring to a boil, then reduce to medium heat and simmer for 20 minutes until the liquid reduces by half. Stir in fish sauce, soy sauce, and sugar, then strain the stock into a shallow bowl and allow it to cool slightly.
- Set the Gelatin: In a small bowl, sprinkle gelatin powder over 1 tablespoon of water and let it soak for 3 minutes. Whisk the mixture into the warm strained stock until dissolved. Refrigerate for 2 hours or until the stock sets into a jelly.
- Prepare the Filling: In a medium bowl, mix pork mince, finely chopped spring onion, grated fresh ginger, and fish sauce evenly. Remove the set stock jelly from the fridge and cut into small cubes. Fold the jelly cubes into the pork mixture thoroughly to combine.
- Fill the Dumplings: Take one dumpling wrapper and place it in your palm. Spoon half a tablespoon of the filling into the center. Use your fingers to pleat the edges of the wrapper and twist to seal the dumpling securely at the top. Place the finished dumpling on a tray lined with baking paper. Repeat with the remaining wrappers and filling.
- Prepare the Steamer: Line a steamer basket with baking paper and poke small holes to allow steam to pass through. Place the steamer over a pot of boiling water.
- Steam the Dumplings: Place the dumplings inside the steamer in a single layer and steam for 12 minutes or until the dumpling filling is fully cooked and the dough is tender.
- Alternative Steaming Method: If you don’t have a steamer, line a small plate with baking paper and arrange dumplings on it. 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 the pan with a lid and steam the dumplings for 12 minutes.
- Serve: Serve the dumplings immediately with hoisin sauce, sambal oelek, and fresh Thai basil or coriander leaves for a fragrant and flavorful finish.
Notes
- Make sure to seal the dumplings tightly to prevent the soup from leaking during steaming.
- If homemade dumpling wrappers are not available, store-bought wrappers can be used but ensure they are fresh and pliable.
- Steaming time may vary slightly based on the size of the dumplings; check for a tender wrapper and fully cooked filling.
- Store leftover stock jelly in the refrigerator and use within 2 days.
- The spices in the stock can be adjusted according to personal taste preferences for a milder or stronger aroma.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Steaming
- Cuisine: Vietnamese
Keywords: Pho Soup Dumplings, Vietnamese dumplings, steamed soup dumplings, homemade dumplings, pork dumplings, pho flavors, Asian appetizer
