Soup dumplings, darling pork-packed pillows, differ from their landlocked cousins in one detail: They're bursting with broth. Posing a puzzle worthy of the trivia app HQ: How does the soup slip inside?
The dumpling novice ponders the possibilities: a splash of liquid and lightning-fast folding? A scalding syringe? Magic?
Correct. In an act of culinary sleight-of-hand, the broth is cooked to a quiver, cooled to a gel and cubed. The cubes are tossed with pork and wrapped into the raw dumpling. As the packet steams _ big reveal _ the meat cooks and the cubes melt ... into soup.
Ingenious and delicious, both. Leaving only the question of technique. A: Nibble a small hole, slurp out the soup, dip the dumpling and down it. Small bite; big win.
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