Pho Soup Dumplings Recipe

Introduction

Pho Soup Dumplings offer a delightful twist on traditional dumplings, filled with a savory pork mixture and rich, gelatinous broth. These steamed dumplings burst with authentic pho flavors, perfect for an impressive appetizer or a comforting meal.

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

1. Step 1: For the stock, combine beef stock, spring onion, 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 until reduced by half. Stir in fish sauce, soy sauce, and sugar. Strain the stock into a shallow bowl and let it cool slightly.
2. Step 2: Place 1 tablespoon of water in a small bowl and sprinkle the gelatine over it. Let it soak for 3 minutes, then whisk until dissolved. Refrigerate for 2 hours or until set into jelly.
3. Step 3: For the filling, mix pork mince, chopped spring onion, grated ginger, and fish sauce in a medium bowl. Dice the set stock jelly into small cubes and fold them gently into the pork mixture until combined.
4. Step 4: To assemble the dumplings, place a dumpling wrapper in your palm. Spoon half a tablespoon of filling into the centre. Pleat the edges together and twist to seal the top securely. Place finished dumplings on a baking paper-lined tray. Repeat with remaining wrappers and filling.
5. Step 5: Line a steamer basket with baking paper and poke small holes to allow steam through. Set the steamer over boiling water and steam dumplings for 12 minutes, or until cooked through.
6. Step 6: If you don’t have a steamer, line a small plate with baking paper and place dumplings on it. Make a foil ring (‘donut’) and place it in a large pan of simmering water. Set the plate on top of the foil so it sits above the water. Cover with a lid and steam for 12 minutes.
7. Step 7: Serve the dumplings immediately with hoisin sauce, sambal oelek, and fresh basil or coriander leaves for garnish.

Tips & Variations

• Use homemade dumpling wrappers for the best texture, but store-bought ones can be used in a pinch.
• For a spicier kick, add more sambal oelek or serve with sliced fresh chilies.
• If pork mince is unavailable, try a mixture of pork and shrimp for added flavor.
• Make sure the stock jelly is fully set before mixing to ensure the broth stays inside the dumplings.

Storage

Store any leftover uncooked dumplings in an airtight container in the refrigerator for up to 24 hours. Cooked dumplings are best eaten fresh but can be refrigerated for up to 2 days. Reheat by steaming for 5-7 minutes until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of stock?

Yes, you can use chicken stock or vegetable stock if preferred, but beef stock adds the most authentic pho flavor.

How do I prevent dumplings from sticking to the steamer?

Line your steamer basket with perforated baking paper or cabbage leaves to prevent sticking without affecting the steam flow.

Pho Soup Dumplings Recipe

Print Recipe

★★★★★

4.4 from 70 reviews

Pho Soup Dumplings combine the rich, aromatic flavors of traditional Vietnamese pho broth with the delicate texture of pork-filled dumplings. These steamed dumplings encase a savory pork and gelatin-infused broth filling that melts in your mouth, served with classic hoisin, chili paste, and fresh herbs for an authentic and delicious experience.

• Author: Bella
• Prep Time: 30 minutes
• Cook Time: 20 minutes simmering stock + 12 minutes steaming
• Total Time: 1 hour 10 minutes
• Yield: Approximately 24 dumplings 1x
• Category: Appetizer
• Method: Steaming
• Cuisine: Vietnamese

Ingredients

Scale 1x2x3x

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

To Serve:

• Hoisin sauce
• Sambal oelek or chilli garlic paste
• Roughly chopped Thai basil leaves or fresh coriander (cilantro) leaves

Additional:

• 2 batches homemade dumpling wrappers

Instructions

1. Prepare the stock: In a saucepan over high heat, combine the beef stock, spring onions, ginger, garlic, cinnamon stick, star anise, and cloves. Bring the mixture to a boil, then reduce heat to medium and simmer for 20 minutes until the stock is reduced by half. Stir in the fish sauce, soy sauce, and sugar. Strain the stock into a shallow bowl and allow to cool slightly.
2. Dissolve gelatin: In a small bowl, add 1 tablespoon of water and sprinkle the gelatin powder over it. Let it soak for 3 minutes. Whisk the gelatin mixture until fully dissolved, then incorporate it into the warm strained stock. Place the mixture in the refrigerator for about 2 hours, or until it sets firmly into jelly.
3. Prepare the filling: In a medium bowl, combine the pork mince, finely chopped spring onion, grated fresh ginger, and fish sauce thoroughly. Remove the set stock jelly from the fridge and cut it into roughly cubed pieces. Add these gelatin cubes into the pork mixture and stir very well to combine evenly.
4. Assemble the dumplings: Take one dumpling wrapper and place it in the palm of your hand. Spoon half a tablespoon of the pork and gelatin filling into the center. Using your fingers, carefully fold and pleat the wrapper edges, gathering them up and twisting at the top to seal each dumpling securely. Place each finished dumpling on a tray lined with baking paper. Repeat until all wrappers and filling are used.
5. Steam the dumplings: Prepare a steamer lined with baking paper. Poke small holes in the paper to allow steam circulation. Set the steamer over boiling water and steam the dumplings for 12 minutes or until the pork is fully cooked through.
6. Alternative steaming method: If you don’t have a steamer, place batches of dumplings on a small plate lined with baking paper. Make a foil ring (donut shape) and place it inside a large pan filled with simmering water. Rest the plate on the foil so it is suspended above the water surface. Cover the pan with a lid and steam the dumplings for 12 minutes.
7. Serve immediately: Plate the cooked dumplings and serve hot with hoisin sauce, sambal oelek (or chili garlic paste), and freshly chopped Thai basil or coriander leaves for garnish and added flavor.

Notes

• Make sure to use gelatin to give the dumplings their signature broth burst when bitten into.
• Use fresh dumpling wrappers for best results, or store-bought wonton wrappers can be substituted if homemade ones aren’t available.
• Be gentle sealing the dumplings to prevent leakage of broth during steaming.
• The alternative steaming method using foil allows for steaming without specialized equipment.
• Serve dumplings immediately after steaming to enjoy the hot, soupy center.
• Adjust chili paste amount to your preferred spice level.

Keywords: Pho dumplings, Vietnamese soup dumplings, steamed pork dumplings, broth-filled dumplings, homemade dumplings