These dumplings will make you wonder, "To slurp or not to slurp?"
Recipe Below!
Ingredients
For the broth jelly:
2 ½ pounds pork belly, skin and meat (discard fat)
1 pig’s foot
4 scallions, roughly chopped
1 2-inch knob ginger, sliced
Kosher salt, to taste
For the filling:
1 lb fresh ground pork
¼ lb shrimp, minced well
1 garlic clove, grated
1 tsp ginger, grated
1 tbsp soy sauce
2 tsp shaoxing wine
1 tsp sugar
¼ cup scallion, finely chopped
For the dough:
2 cups all-purpose flour
¾ cup hot water (not boiling hot)
¼ cup cold water
1 tbsp vegetable oil
Dipping sauce to taste:
Ginger, thinly julienned
1 part soy sauce
3 parts vinegar
Steps
1.) Make the broth jelly: in a pot, combine pork skin and meat, pig foot, scallions, ginger, and add cold water to cover. Bring to a boil, then cover and reduce to simmer for at least 2 hours. Strain, season with salt to taste, and pour into a shallow baking dish. Chill in the fridge. Once jellified, transfer to a board and slice into tiny cubes.
2.) Make the filling: in a large bowl, combine all ingredients to form a paste-like consistency. Mix the jelly bits into the mixture. Cover and set aside in the fridge.
3.) Make the dough: in a bowl, add flour and pour half of the hot water, while stirring. Keep stirring and pour the other half of hot water. Once the dough begins to form, add the cold water and oil. Continue mixing until it becomes difficult to stir. Transfer to a clean, lightly floured surface, and knead until smooth. Wrap the dough ball in plastic wrap and set aside at room temperature to rest for 1 hour.
4.) Form the wrappers: divide the dough into 4 equal parts, working with one piece at a time and keeping the rest covered. Use your hands to roll the portion into a foot-long log. Divide into 1-inch equal pieces. Gently press each portion with the palm of hand to flatten. Gently roll out each one, concentrating on making the edge thinner than the center. Should be about 4 inches wide.
5.) Assemble: place 1 tbsp of filling in the center of each wrapper. Place on your board or the palm of your hand, and gently tug and pleat the edges (about 18 times) around the top of the dumpling. Twist to seal.
6.) Place in a steamer lined with perforated parchment or napa cabbage. Steam for about 8-10 minutes. Serve with dipping sauce.
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