Mango & Ginger Pork Soup Dumplings (Bak Kut-Teh)
A traditional pork rib soup packed into a steamed dumpling and studded with tangy mango cubes.
5 lbs pork ribs, rinsed and drained
2 ½ qt water
2 ½ qt DOLE® Sweet and Sour Juice Blend
¼ cup white pepper, ground
2 Tbsp black pepper, finely ground
½ cup garlic, minced
5 ea star anise, whole
⅓ cup dark soy sauce
¼ cup fresh ginger, sliced
1 Tbsp gelatin
4 ea scallions, thinly sliced
3 Tbsp light soy sauce
2 Tbsp Chinese rice wine
2 cups DOLE Chef-Ready Cuts Mango Cubes, thawed
60 ea dumpling wrappers
cabbage leaves or paper, as needed for steaming
- In a large pot, add the ribs, water, juice, pepper, garlic, ginger, star anise and dark soy. Bring to a boil over high heat and then lower to a low simmer and cook for 90 minutes.
- Strain and keep the broth and whisk in the gelatin, pour into a shallow sheet tray and refrigerate for 30-60 minutes till it sets up.
- Pick the meat from the ribs and add to a food processor with scallions, light soy sauce, and wine. Process till smooth.
- Break up the set broth with a spatula and fold into the pork mixture with the mango.
- Scoop 1 tablespoon into each wrapper and crimp the edges into pleats and twist close the top. Repeat with the remaining filling and wrappers. Cover with a damp towel till ready to steam.
- Line a bamboo steamer with paper or cabbage leaves and steam over a wok for 10-12 minutes, till slightly translucent and serve with vinegar and chili crisp for dipping.