Soup dumplings fall in the category of "delicious things we love to order when we're out, but would never even dream of making at home." Until now, that is. This dim sum staple may seem complicated, but it's really just made from three separate components: the dough, the filling, and the soup. Where things get tricky is in the process of sealing the dumpling with a series of intricate folds. Don't worry: We've got step-by-step video instructions and a tutorial on how to do it. Get the recipe here, see step-by-step photos here, then check out the video below and read on for more DIY dumpling tips from Bon Appétit associate food editor Claire Saffitz.

The Filling

On the surface level, the filling may look like just ground pork, salt, sugar, and aromatics (like ginger, white pepper, and garlic), but the technique is all in how you mix it together. Using chopsticks will give you greater control over the process, ensuring that you don't overmix it. Another trick for knowing when to stop mixing is to keep a close eye on the side of the bowl. As soon as the filling leaves behind a thin film on the side, it's mixed enough. Going too far will cause the filling to be tough.

The Soup

It's an age-old mystery: How does that steaming-hot soup get into the dumplings? It's actually a super gelatinous stock that's been cooled and cut into cubes. The cubes fit easily into the dough, along with the ground pork, and liquify into soup once they're steamed. So how do you get soup so gelatinous that it's solid at room temperature? By making a stock with the most gelatinous ingredients. We're partial to pigs' feet, pork bones, and pork skin. Not only are they traditional, but also they contain lots of collagen that melts into the stock, making it thick and viscous. Add in some aromatics, like ginger and scallion, simmer for an hour, then pour into a wide casserole dish and let it cool in the fridge until set.

To portion the soup, slice it into tiny cubes with a knife ("It's basically meat Jell-O at this point," explains Saffitz). Add them right into the filling, then mix until they're evenly distributed. Set aside some extra cubes so you can add supplement each dumpling if need be.