These homemade Din Tai Fung-style soup dumplings are filled with juicy pork and a clever broth jelly that melts into hot soup when steamed. The secret? Instead of simmering stock for hours, I use a 30-minute microwave hack to create a rich, flavourful broth that sets into jelly. Then, with the Panasonic 4-in-1 Steam Microwave Oven , cooking a whole batch of dumplings is easy and fuss-free. The result: soup dumplings you can proudly tell you friends you made yourself.
In collaboration with Panasonic Australia
400 g chicken wings
1 dried shiitake mushroom
3 cloves garlic, lightly bruised
2 slices ginger
2 spring onions, cut into batons
1 tbsp soy sauce, plus extra to serve
1 tbsp shaoxing wine
3 cups water
1 tsp sea salt
8 g powdered gelatin
40 gow gee or gyoza dumpling wrappers
Marion’s Kitchen Crispy Chilli Oil, to serve
Very finely julienned ginger, to serve
Filling:
400 g pork mince
¼ cup finely chopped spring onion
1 tbsp shaoxing wine
2 tsp sesame oil
1 tsp sea salt
½ tsp ground black pepper
- Place the chicken wings, shiitake mushroom, garlic, ginger, spring onion, soy sauce, shaoxing wine, water and salt in a 4-cup capacity microwave-safe container. Microwave on high (1000W) for 30 minutes. This long cook time draws out all the flavour into the broth; you want it rich and slightly sticky.
- Strain the broth into a clean bowl , discarding the solids. While the broth is still warm, sprinkle the gelatin over the surface and whisk until fully dissolved. Pour into a tray so the broth sets to about 1 cm deep. Place in the fridge for 1 hour or until firmly set.
- Once the jelly is set, cut into small cubes (about 1 cm). These little pockets of flavour will melt into soup inside the dumpling when cooked.
- Place the pork mince in a large bowl. Add the broth jelly cubes, spring onion, shaoxing wine, sesame oil, salt, and pepper. Mix until everything is well combined.
- Place a wrapper in the palm of your hand. Add about half a heaped teaspoon of filling into the centre. Moisten the wrapper edges with a little water, then pleat and twist to seal at the top. Don’t stress if your pleats aren’t perfect. As long as they’re sealed, you’ll still get that delicious soupy centre. Place the dumplings on a tray lined with baking paper. Repeat with remaining wrappers and filling.
- Line the aluminium tray of your Panasonic 4-in-1 Steam Microwave Oven with baking paper or steamer liners. Place 20 dumplings onto the tray. Steam for 12 minutes. Gently transfer to a serving plate and repeat with the remaining dumplings.
- To serve, drizzle with soy sauce, spoon over Marion’s Kitchen Crispy Chilli Oil , and top with a little finely julienned ginger. Eat immediately while piping hot . The soup inside is molten, so bite carefully!
- Notes: Storage Tips Soup dumplings are best eaten fresh, but you can freeze uncooked dumplings on a lined tray until firm, then transfer to a zip-lock bag. Steam directly from frozen, adding 2-3 minutes to the cooking time. Marion’s Tips When you’re learning to pleat, don’t overfill the wrappers. Less filling makes it much easier to get a neat seal. And here’s a little hack: if you want to practice your folding, just use plain mince without the jelly first. Once you’ve nailed the shape, add the soup jelly for the full experience.
