Pork Trotters and Truffle Soup Dumplings里昂豬手松露湯餃
A contemporary dim sum creation featuring delicate soup dumplings filled with silky pork trotter gelatin infused with aromatic black truffle, served in a light consommé. The thin wheat wrapper encases a luxurious filling that represents the intersection of traditional Cantonese dumpling craftsmanship and French haute cuisine.
01Ingredients
- 800g Pork trotters (cleaned and blanched)
- 400g Pork stock (high-quality, unsalted)
- 30g Black truffle
- 15g Dried shiitake mushrooms
- 8g Ginseng slices
- 2 sheets Gelatin leaves (or 5g agar powder)
- 250g Wheat dumpling wrapper dough (pre-made or store-bought thin wrappers)
- 3g Sea salt
- 1tbsp Shaoxing wine
- 3 slices Ginger
- 2 stalks Scallions
- 500ml Chicken or pork consommé (for serving)
- 5g Truffle oil (white)
- 2g Edible gold leaf (optional)
- 2g Microgreens (chervil or pea shoots)
Nutrition (per serving)312kcal
- Protein28.5g
- Carbs18.2g
- Fat14.3g
Fiber 1.2 gSodium 548 mg
02Steps
- Blanch pork trotters in boiling water for 5 minutes, drain and rinse under cold water to remove impurities. Pat dry.
- Place blanched pork trotters in a clay pot with pork stock, ginger, scallions, Shaoxing wine, dried shiitake mushrooms, and ginseng slices. Bring to boil, then reduce to low heat.
- Simmer pork trotters for 2-2.5 hours until the meat is very tender and skin is gelatinous, occasionally skimming off foam and fat.
- Remove pork trotters and let cool slightly. Finely shred the meat from the bones, discarding bones. Strain the cooking liquid through fine mesh into a clean pot.
- Finely mince the black truffle, reserving 2-3g for garnish. Add minced truffle to the strained pork stock.
- Bloom gelatin leaves in cold water for 2 minutes, then squeeze out excess water. If using agar powder, mix with 30ml cold stock.
- Heat pork stock with truffle mixture to 60°C. Add bloomed gelatin leaves or agar mixture, stir until fully dissolved. Season with sea salt to taste.
- Pour the truffle-pork stock mixture into a shallow container. Refrigerate for 4-6 hours or overnight until completely set and gelatinous.
- Once set, cut the truffle-pork jelly into small 1cm cubes with a wet knife.
- If using dumpling wrapper dough, knead until smooth and divide into 20 equal portions. Roll each portion into a thin 10-12cm diameter circle. If using pre-made wrappers, use directly.
- Place 1 tbsp of truffle-pork jelly cubes in the center of each wrapper. Gather edges and pleat to form a purse shape, leaving a small opening at the top.
- Line a bamboo steamer with parchment paper. Arrange dumplings without overlapping. Steam over boiling water for 6-8 minutes until wrappers are translucent and slightly firm.
- Gently reheat the consommé to 60-65°C, being careful not to boil.
- Transfer steamed dumplings to serving bowls. Pour warm consommé gently into each bowl around the dumplings.
- Drizzle white truffle oil around each dumpling. Garnish with reserved minced black truffle, edible gold leaf, and fresh microgreens.
- Serve immediately while hot. Instruct diners to gently bite into the dumpling to release the soup within, then sip the broth.
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