Ingredients
Aspic
1 lbs chicken bones
1 lbs chicken feet(nails cut)
3 green onion(quartered)
3 inch knob ginger(sliced)
2 bay leaves
½ cup Shaoxing wine
5 cups water
Salt to taste
Filling
1 lbs ground chicken
3 green onion(minced)
1 tbsp ginger(minced)
1 ½ tbsp soy sauce
2 tbsp Shaoxing wine
½ tsp sesame oil
½ tsp salt
1 tsp sugar
¼ tsp white pepper
Dumpling Wrappers
420 grams Chinese Dumpling Flour(can replace with 00 flour or all purpose flour)
½ tsp salt
1 cup or 225 grams hot water
flour
Tools
pot
strainer
sheet tray
knife
bowl
rolling pin
Directions
Aspic
Step 1
Add the chicken bones and feet(nails cut off) to a pot with cold water and blanch for 20 minutes.
1 lbs chicken bones
1 lbs chicken feet(nails cut)
5 cups water
pot
Step 2
Rinse under water and add the chicken bones back to the pot with ginger, green onion, bay leaves, shaoxing wine, and water.
1 lbs chicken bones
3 green onion(quartered)
3 inch knob ginger(sliced)
2 bay leaves
½ cup Shaoxing wine
5 cups water
Salt to taste
1 lbs chicken feet(nails cut)
Step 3
Boil on medium low heat for 4 hours.
Step 4
Strain the broth onto a sheet tray, cover with a lid, and let sit in the fridge overnight to solidify.
strainer
sheet tray
Step 5
Scrape the fat off the top and chop it up into tiny pieces.
knife
Filling
Step 1
In a bowl combine, all ingredients except for the aspic. Mix in one direction until you see streaks of fat along the inside of the bowl.
1 lbs ground chicken
3 green onion(minced)
1 tbsp ginger(minced)
1 ½ tbsp soy sauce
2 tbsp Shaoxing wine
½ tsp sesame oil
½ tsp salt
1 tsp sugar
¼ tsp white pepper
bowl
Step 2
Add 1 cup of aspic until incorporated.
Dumpling Wrappers
Step 1
Combine flour and salt and slowly pour in boiling hot water until a shaggy dough starts to form.
420 grams Chinese Dumpling Flour(can replace with 00 flour or all purpose flour)
½ tsp salt
1 cup or 225 grams hot water
bowl
Step 2
Knead until smooth and wrap it up to let rest at room temperature for 30 minutes to and hour.
Step 3
Pinch a hole through the dough and start to roll it into a rope.
Step 4
Divide the dough into 10 gram pieces which will roughly make 50-60 dumplings.
knife
Step 5
Dust the pieces with flour, roll them into a ball and flatten them with the palm of your hand.
flour
rolling pin
Step 6
Roll the dough out while rotating so it creates a thin circle. The edges should be thinner than the center. Using a small rolling pin helps with this step.
Step 7
Repeat with the rest of the dough and start making your dumplings!
Step 8
To make the dumplings: place a tablespoon of filling in the center of the wrapper and fold using your thumbs and index fingers to create pleats, then steam for 8 minutes and enjoy!
