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.

Nutrition (per serving)

Ingredients

• 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)

Steps

1. Blanch pork trotters in boiling water for 5 minutes, drain and rinse under cold water to remove impurities. Pat dry.
2. 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.
3. Simmer pork trotters for 2-2.5 hours until the meat is very tender and skin is gelatinous, occasionally skimming off foam and fat.
4. 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.
5. Finely mince the black truffle, reserving 2-3g for garnish. Add minced truffle to the strained pork stock.
6. Bloom gelatin leaves in cold water for 2 minutes, then squeeze out excess water. If using agar powder, mix with 30ml cold stock.
7. 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.
8. Pour the truffle-pork stock mixture into a shallow container. Refrigerate for 4-6 hours or overnight until completely set and gelatinous.
9. Once set, cut the truffle-pork jelly into small 1cm cubes with a wet knife.
10. 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.
11. 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.
12. 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.
13. Gently reheat the consommé to 60-65°C, being careful not to boil.
14. Transfer steamed dumplings to serving bowls. Pour warm consommé gently into each bowl around the dumplings.
15. Drizzle white truffle oil around each dumpling. Garnish with reserved minced black truffle, edible gold leaf, and fresh microgreens.
16. 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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