Ingredients
Aspic
1 pork hock
1 lbs pork neck bones
¾ lbs pork skin
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 pork
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
Dough
450 grams dumpling flour
½ tsp salt
1 cup hot water
Tools
bowl
strainer
pot
sheet tray
knife
steamer
Directions
Aspic
Step 1
Cover pork hock and bones in cold water and let sit in the fridge for at least 4 hours to overnight.
1 pork hock
1 lbs pork neck bones
5 cups water
bowl
Step 2
Drain and add the pork to a pot with cold water and blanch for 20 minutes.
1 pork hock
1 lbs pork neck bones
5 cups water
¾ lbs pork skin
strainer
pot
Step 3
Rinse under water and add the pork back to the pot with ginger, green onion, bay leaves, shaoxing wine, and water.
1 pork hock
1 lbs pork neck bones
¾ lbs pork skin
3 inch knob ginger(sliced)
3 green onion(quartered)
2 bay leaves
½ cup Shaoxing wine
5 cups water
Salt to taste
pot
Step 4
Boil on medium low heat for 4 hours.
Step 5
Strain the broth onto a sheet tray, cover with a lid, and let sit in the fridge overnight to solidify.
sheet tray
Step 6
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 pork
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 the 2 cups of aspic until incorporated.
Dough
Step 1
In a bowl combine flour and salt and slowly pour in hot water until a shaggy dough comes together.
450 grams dumpling flour
½ tsp salt
1 cup hot water
bowl
Step 2
Knead until smooth and let rest for 45 minutes.
Step 3
Divide the dough in half and roll into a rope.
Step 4
Cut the rope into 120 gram pieces and roll the pieces into a ball.
Step 5
Flatten the dough ball and roll into a thin disk.
Step 6
Place a cup of filling in the center of the wrapper and fold using your thumbs and index fingers to create pleats(try to get 18 pleats).
Step 7
Steam for 8 minutes and enjoy!
steamer
