Soup Dumpling

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Ingredients serve:  ~24  dumplings 

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Soup Jelly Recipe: (Make one day in advance)

This soup jelly will make about 2 cups. But the soup dumpling recipe will use only 1 cup/128 g. Due to the gelatin packet, we cannot cut down this soup jelly.

Ingredients:

• 1 Envelope of Unflavored Gelatin (Or 250g Pork skin)
• 2 Tablespoons Cold Water
• 2 Cups of Pork Stock (Slow boil for 2-3 hours of 250 g. Pork bone, 10g spring onions, 10g ginger, 1tbsp Chinese cooking wine, 1000ml water)

Directions

1. Sprinkle the gelatin over the cold water. Let it stand for 5 minutes. In a small saucepan, bring the stock to a simmer. Turn off the heat and add gelatin. Whisk until gelatin dissolves.
2. Transfer the stock mixture into a wide container. Refrigerate for at least 2 hours.
3. After 2 hours, use a knife to cut the stock gelatin into small cubes. We’ll take only 1 cup of the prepared cubed gelatin stock.

If you are using pork skin

1) Put pork skin into the pot, pour 1000ml cold water heat it with high heat. When water boiling turns off the heat, wash the boiled skin with cold water until the skin becomes cold, then scrape off the fat part (If your pork filling is too lean, you can keep the fat part). Cut the skin into 2cm.

2)  Put skin (or chicken feet) into the pot again pour into 1000ml water, add spring onions, ginger, and cooking wine, and boil them on low heat for 30mins. After boiling pour All skin (take out the bones from chicken FEET, if peeling the small bones is too hard, you can just take out the big bones) and soup into a blender and blend it for 2mins.

3) Filter the soup pour through a fine-mesh strainer and pour it into a container (skim off the foam) put it into the fridge for 4 hours. 4 hours later the soup is totally set.

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Soup Dumpling Dough: for 24  dumplings

• 1 cup All-Purpose Flour
• A Pinch of Salt
• 6-8 Tbsp Water (Might varies depending on the weather/temp)

Direction: Mix the all-purpose flour and a pinch of salt with water until you get a dough-like form. Then, keep kneading the dough until you get a smooth dough (for about 5-10 minutes depending on the weather). Wrap the dough in plastic wrap or wet cloth and let it sit for 15-30 minutes.

Knead the dough into stripe. And cut into 24 pcs.~ 9 g. each 

Each wrapper weighs 9 g. Roll into a round wrapper with a diameter 9 cm. Filling 15-18 g. 

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Soup Dumpling Fillings:

• 80g minced pork (60% lean, 40%fat)
• 60 g. pork jelly, cut into small cube before mixing
• 1tbsp.Chinese cooking wine
• 1tbsp oyster sauce 
• 1 tbsp plant oil (vegetable oil/canola oil/corn oil etc.)
• 1 tbsp soy sauce
• 1 tsp Sesame oil 
• 1 tsp ginger
• 1 tsp spring onion 
• ½ tsp salt 
• ½ tsp sugar 
• white pepper powder, subbed by black pepper powder.

Direction: Mix the following ingredients in a medium bowl in one direction until it’s well mixed and formed. 

Put on the bamboo steamer with parchment paper with a hole and steam for 7 mins. 

Serve with black vinegar and chopped ginger.