Directions
- 1Add soy sauce, oyster sauce, rice wine vinegar, sesame oil, sugar, salt, and water to the pork mince.
- 2Mix the pork mince filling well.
- 3Add grated ginger and chopped spring onions to the pork mince mixture.
- 4Mix the aromatics into the pork mince filling.
- 5To make the soup, add chicken stock, spring onions, and ginger to a pot of water.
- 6Add gelatine powder or gelatine leaves to a small bowl of water and dissolve.
- 7Pour the dissolved gelatine into the chicken stock mixture and put it in the fridge until it sets into chicken soup jelly.
- 8Cut the chicken soup jelly into squares.
- 9Fold the jelly squares into the pork mince filling, ensuring the mixture stays cool.
- 10For the wrapper, mix hot water, flour, oil, and salt to create a dough.
- 11Let the dough nap for 30 minutes, wrapped in cling film.
- 12Cut the dough into cherry tomato-sized pieces and flatten them into coins.
- 13Use a one-to-one ratio of cornstarch and flour as dusting flour.
- 14Roll the dough pieces from the outside in, keeping the center a bit fat to create thin edges and a slightly fatter middle for the dumpling wrapper.
- 15Place the filling in the center of the wrapper.
- 16Crimp around your index finger and use your other hand to twist the dumpling, sealing the top super tightly.
- 17Alternatively, make big fat wontons or tortellinis if folding is too complicated.
- 18Once the water is boiling, steam the dumplings for seven minutes.
Ingredients
- Pork mince
- Soy sauce
- Oyster sauce
- Rice wine vinegar
- Sesame oil
- Sugar
- Salt
- Water
- Spring onions
- Garlic
- Ginger
- Chicken stock
- Gelatine powder
- Gelatine leaves
- Flour
- Oil
- Cornstarch
Equipment
Bamboo steamerBowlSpoonKnifePotSmall bowlRolling pin
Tips
- Keep the jelly cool so it doesn't melt.
- To roll the wrapper, roll from the outside in, keeping the center a bit fat.
- If rolling is complicated, roll it into a circle, you'll still get thin edges and a slightly fatter middle.
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