Serves 1
Directions
- 1Start by gathering the ingredients for the filling: pork mince, soy sauce, oyster sauce, rice wine vinegar, sesame oil, sugar, salt, and water.
- 2Combine the pork mince with soy sauce, oyster sauce, rice wine vinegar, sesame oil, sugar, salt, and water in a bowl.
- 3Mix the ingredients together until well combined.
- 4Prepare the aromatics: spring onions, garlic, and ginger. Grate the garlic and ginger.
- 5Add the chopped spring onions, grated garlic, and grated ginger to the meat mixture.
- 6Mix the aromatics into the meat filling.
- 7For the soup shortcut, combine chicken stock, spring onions, and ginger in a small pot and bring it to a boil.
- 8Add gelatin powder or gelatin leaves to the hot chicken stock and dissolve it completely.
- 9Pour the gelatin mixture into a bowl and refrigerate until it is set and turns into chicken soup jelly.
- 10Once the chicken soup jelly is set, cut it into small squares.
- 11Fold the chicken soup jelly squares into your meat filling, making sure to keep the mixture cool so the jelly does not melt.
- 12For the dumpling wrapper, add flour, oil, and hot water to a bowl.
- 13Mix until a dough forms.
- 14Wrap the dough in plastic wrap and let it rest for 30 minutes.
- 15After resting, cut the dough into cherry tomato-sized pieces.
- 16Flatten each piece of dough into a coin.
- 17Prepare dusting flour by mixing a one-to-one ratio of cornstarch and regular flour.
- 18Lightly dust your work surface and rolling pin with the prepared dusting flour.
- 19Roll out each dough coin from the outside in, keeping the center a bit fat to create thin edges and a slightly thicker middle.
- 20Alternatively, roll the dough into a circle first, then gently roll the edges to thin them, leaving the middle slightly thicker.
- 21Place a spoonful of filling onto the center of a wrapper.
- 22To fold the dumpling, crimp around your index finger and use your other hand to twist the dumpling, creating pleats.
- 23Seal the top of the dumpling super tightly to prevent the soup from leaking during steaming.
- 24If the traditional pleating method is too complicated, you can make big fat wontons or tortellini shapes instead, ensuring they are sealed well.
- 25Place the folded dumplings into a bamboo steamer basket lined with parchment paper.
- 26Once the water in your steamer is boiling, place the steamer basket with the dumplings on top.
- 27Steam the dumplings for 7 minutes.
Ingredients
- pork mince
- soy sauce
- oyster sauce
- rice wine vinegar
- sesame oil
- sugar
- salt
- water
- spring onions
- garlic
- ginger
- gelatin powder
- gelatin leaves
- chicken stock
- flour
- oil
- hot water
- cornstarch
Equipment
bowlgratersmall potspoonsaucepanrolling pinsteamer
Tips
- Always keep the jelly cool so it doesn't melt.
- For the wrapper, roll from the outside in, keeping the center a bit fat.
- If rolling into a circle is complicated, you can roll it into a circle first to get thin edges and a slightly fatter middle.
- Make sure to seal the top super tightly when folding the dumpling.
- If the traditional folding method is too complicated, make big fat wontons or tortellinis instead.
- The cooking time is 7 minutes once the water is boiling in the steamer.
- For the dough, a 1:1 ratio of cornstarch and flour is the perfect dusting flour.
- For the dough, you should let it rest for 30 minutes before cutting and flattening it into coins.
- To fold the dumpling, crimp around your index finger and use your other hand to twist the dumpling.
- To achieve thin edges and a slightly fatter middle, roll from the outside in, keeping the center a bit fat.
- To make the wrapper, combine hot water, flour, oil, and salt to form a dough. Let it rest for 30 minutes before cutting into cherry tomato-sized pieces and flattening into coins.
- For the shortcut soup, add chicken stock, spring onions, and ginger to a small pot and bring it to a boil. Add gelatin powder or gelatin leaves and dissolve them completely. Pour into a bowl and refrigerate until set and it turns into chicken soup jelly. Once set, cut the chicken soup jelly into squares and fold it into your filling.
- Always keep the jelly cool so it doesn't melt when mixing it with the filling.
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