Soup Dumplings
Serves 1
Directions
- 1Submerge pork hock in cold water and refrigerate for at least 4 hours or overnight.
- 2Drain the pork hock.
- 3Place pork in a pot with fresh cold water and blanch for 20 minutes.
- 4Rinse the pork thoroughly.
- 5Cut the green onions and ginger.
- 6Return the pork to the pot with ginger, green onions, and bay leaves.
- 7Add Shaoxing wine and water to the pot.
- 8Simmer on medium-low heat for 4 hours to create the aspic.
- 9Strain the broth into a sheet tray, cover, and refrigerate overnight until solidified.
- 10Scrape off the fat from the top of the solidified aspic.
- 11Finely chop the aspic.
- 12In a bowl, combine all filling ingredients except the aspic.
- 13Mix the filling in one direction until the mixture develops visible streaks of fat.
- 14Gently fold in the chopped aspic until well incorporated.
- 15In a bowl, combine flour and salt for the dough.
- 16Slowly add hot water while mixing until a shaggy dough forms.
- 17Knead the dough until smooth, then cover and rest for 45 minutes.
- 18Divide the dough in half and roll each half into a rope.
- 19Cut the dough rope into 8-10 gram pieces.
- 20Roll each piece into a ball.
- 21Flatten each ball and roll into a thin disk.
- 22Place a tablespoon of filling in the center of each wrapper.
- 23Using your thumbs and index fingers, pleat the edges to form a sealed dumpling.
- 24Place the formed dumplings into a steamer basket.
- 25Steam the dumplings for 8 minutes.
- 26Serve the soup dumplings.
Ingredients
- 2.5 lbs pork hock
- 3 green onions
- 3 inch knob ginger
- 2 bay leaves
- 0.5 cup Shaoxing wine
- 8 cups water
- to taste salt
- 1 lb ground pork
- 3 green onions
- 1 tbsp ginger
- 1.5 tbsp soy sauce
- 2 tbsp Shaoxing wine
- 0.5 tsp sesame oil
- 0.5 tsp salt
- 1 tsp sugar
- 0.25 tsp white pepper
- 2 cups aspic
- 450 grams dumpling flour
- 0.5 tsp salt
- 1 cup hot water
Equipment
steamerpotstrainersheet traybowlrolling pinknifechopsticksspoon
Tips
- Aim for 18 pleats when folding the dumplings.
- Enjoy with soy sauce, black vinegar, chili oil, and ginger.
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