Servings: 18 dumplings
Calories: 164kcal
Equipment
Ingredients
For the pork aspic:
- 260 g pork skin cut into 2 cm strips
- 450 g pork bones ideally with a little meat still on them
- 950 ml water
- 2 slices ginger
- 3 scallions each cut into 3 pieces
- 1 tablespoon Shaoxing wine
- 0.5 teaspoon salt
For the dough:
- 130 g all-purpose flour
- 90 ml warm water
For the filling:
- 450 g ground pork 70% lean, 30% fat
- 2 tablespoons Shaoxing wine
- 1 teaspoon salt
- 0.5 teaspoon sesame oil
- 2 teaspoons sugar
- 3 teaspoons light soy sauce
- 3 tablespoons water
- 1 pinch white pepper
- 0.5 tablespoon ginger minced
- 1 large handful aspic, cut into pieces
Dipping sauce:
- black rice vinegar
- fresh ginger julienned
Procédé
Aspic:
- Combine the pork skin and pork bones in a small pot, then cover with cold water.260 g pork skin, 450 g pork bones, 950 ml water
- Bring to a boil, drain, and immediately rinse the bones and skin to remove impurities. Rinse the pot and return everything to it. Add the water, ginger, scallions, and wine. Bring to a boil, then reduce the heat to low. Cover and simmer for 2 hours.2 slices ginger, 3 scallions, 1 tablespoon Shaoxing wine
- After 2 hours, turn off the heat, let the broth cool, and strain the liquid into a bowl. Once completely cool, cover and refrigerate overnight.
- Optional: Blend half of the boiled pork skin with the broth until very smooth. Strain again if needed.
Dough:
- In a mixing bowl, add the flour, then gradually stir in the warm water, 1 tablespoon at a time.130 g all-purpose flour, 90 ml warm water
- Knead the dough for 15 to 20 minutes until very pliable and smooth. Cover with a towel and let rest for 30 minutes.
Filling:
- Place the ground pork in a food processor. Process for 30 to 60 seconds until it forms a paste.450 g ground pork
- In a mixing bowl, combine the pork with the remaining ingredients except the aspic. Whisk vigorously for about 2 minutes until extremely well combined and light and airy. Gently fold in the diced aspic; do not overmix.2 tablespoons Shaoxing wine, 1 teaspoon salt, 0.5 teaspoon sesame oil, 2 teaspoons sugar, 3 teaspoons light soy sauce, 3 tablespoons water, 1 pinch white pepper, 0.5 tablespoon ginger, 1 large handful aspic, cut into pieces
- Cover and refrigerate the filling until ready to assemble. If working right away, freeze for 15 minutes to firm up for easier assembly.
Folding:
- Lightly dust a clean work surface with cornstarch. Roll the dough into a long cylinder about 1 inch in diameter.
- Cut into equal pieces weighing about 11 grams each (about the size of gnocchi). Roll each piece into a round disc about 7.5 cm in diameter. Keep the wrappers covered with a damp cloth.
- Prepare your bamboo steamer. Line with cheesecloth, napa cabbage leaves, or bamboo steamer liners (available at some Chinese restaurant supply stores). If using liners, brush them lightly with oil first.
- Remove the filling. Working one at a time, place about 1 tablespoon of filling in the center of a wrapper. Pleat to form 12 to 20 folds and seal firmly at the top. If the filling becomes too soft or wet, freeze for an additional 15 minutes and continue.
- Place the dumplings in the lined steamer basket, spaced about 5 cm apart.
Steaming:
- In a metal steamer pot or wok, bring water to a boil.
- Once boiling, set the bamboo steamer in the wok or steamer, cover, and steam over high heat for 8 minutes. Remove immediately and serve.
Notes
You can freeze the dumplings before cooking and steam them straight from frozen (about 15 minutes).
Nutrition
Calories: 164kcal | Féculents: 6g | Protein: 13g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 30mg | Sodium: 385mg | Potassium: 84mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 15IU | Vitamin C: 0.4mg | Calcium: 11mg | Iron: 1mg
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