Ingredients:

  • 1 lb / 450g Chicken feet (optional, adds collagen)
  • 1 lb / 450g Pork bones (neck or knuckle bones)
  • 8 cups / 2 liters Water
  • 2 inches / 5cm Ginger, peeled and smashed
  • 4 Scallions, white parts only, smashed
  • 2 tbsp Shaoxing wine (or dry sherry)
  • 1 tsp Salt
  • 1/2 tsp White Pepper
  • 1 lb / 450g Ground pork (shoulder is best)
  • 1/4 cup / 60ml Soy sauce
  • 2 tbsp Shaoxing wine (or dry sherry)
  • 1 tbsp Sesame oil
  • 1 inch / 2.5cm Ginger, finely grated
  • 2 Scallions, finely chopped
  • 1/4 cup / 60ml Chicken broth or water
  • 1 tsp Sugar
  • 1/2 tsp White Pepper
  • 1/4 tsp Ground ginger
  • 2 cups / 250g All-purpose flour, plus more for dusting
  • 3/4 cup / 180ml Hot water (just off the boil)
  • 1/4 cup / 60ml Cold water

Instructions:

  1. Blanch bones and feet (if using) to remove impurities.
  2. Combine all broth ingredients in a stockpot.
  3. Bring to a boil, then reduce heat and simmer for 3-4 hours.
  4. Strain broth through a fine-mesh sieve or cheesecloth.
  5. Cool completely, then refrigerate until solid (at least 4 hours).
  6. Chop the aspic into small cubes (1/4 inch is ideal).
  7. Combine ground pork, soy sauce, Shaoxing wine, sesame oil, ginger, scallions, sugar, pepper, and ground ginger in a bowl.
  8. Gradually add chicken broth or water, mixing until fully absorbed.
  9. Gently fold in the chopped aspic.
  10. Cover and refrigerate for at least 30 minutes.
  11. In a large bowl, combine flour and hot water. Mix until a shaggy dough forms.
  12. Add cold water and knead until a smooth dough forms.
  13. Cover and let rest for 30 minutes.
  14. Roll dough into a long rope.
  15. Cut into small pieces (about 1 inch each).
  16. Roll each piece into a thin circle (about 3-4 inches in diameter), keeping the centre slightly thicker than the edges.
  17. Place a spoonful of filling in the centre of each wrapper.
  18. Pinch and pleat the edges to seal, leaving a small opening at the top (if desired, but not necessary).
  19. Line steamer basket with parchment paper or cabbage leaves.
  20. Place dumplings in the steamer, leaving space between them.
  21. Steam over medium-high heat for 10-12 minutes, or until cooked through. Learn how to make soup dumplings!
  22. Serve with a dipping sauce of black vinegar and ginger.