Mango & Ginger Pork Soup Dumplings (Bak Kut-Teh)

A traditional pork rib soup packed into a steamed dumpling and studded with tangy mango cubes.

Total Time:
3 hours

Servings:
10

Ingredients

5 lbs pork ribs, rinsed and drained

2 ½ qt water

2 ½ qt DOLE® Pineapple Juice

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.