STEAMED SOUP DUMPLINGS RECIPES

Steps:

• In a pot, add cold water and Pork Rind (0.25 pound) to cook for around 5 minutes after boiling until the pork skin becomes slightly transparent. Transfer the pork rind out and rinse in running water. Remove impurities and fat layer. Cut the pork rind into small strips.
• In a high pressure cooker or pot, add enough water to cover the pork rinds. Add Fresh Ginger (4 slice) and several Scallion (3) sections. Cook for at least 40 minutes for high pressure cooker and at least one and half hour for ordinary cooker. Leave the soup to cool down.
• Use food processor to blend for seconds. And then filter the soup once. Pour into an airtight container and refrigerate overnight.
• In a small bowl, soak Fresh Ginger (1 tablespoon) and Scallion (1 tablespoon) with 1/2 cup of hot water for around 10 minutes.
• In a large mixing bowl, mix the ginger and green onion water with the Ground Pork (1 pound) by three batches. Use your hand to stir in one direction until the water is completely absorbed by the minced pork.
• Then add Oyster Sauce (1 tablespoon), Light Soy Sauce (2 tablespoon), Salt (2 teaspoon), Sesame Oil (1 tablespoon), and Granulated Sugar (1 teaspoon). Mix well and set aside for 10 minutes for better absorption.
• Mince the pork jelly and mix with the ground pork filling.
• Add All-Purpose Flour (2 cup) and Water (150 milliliter) in a mixing bowl and then knead the dough until smooth and stretchy. This may need 15 to 20 minutes depending on your kneading skill. You can also use a mixer.
• Cover with a wet cloth and reset for 20 minutes.
• Dust your board and re-knead the dough for around 5 minutes and then further roll into a long log. Cut the log into small sections of similar weight. Press the sections and roll out to a round wrapper. During the process, do remember to cover everything under a wet cloth to avoid drying out.
• Prepare your bamboo steamer; cover the steamer with cloth, zongzi leaves, or brushing some oil on the surface so that the dumplings will not be sticky to the steamer.
• Assemble the soup dumplings one by one by putting a small amount of filling in the center of a wrapper and pinching the sides together.
• Twist the folds to the center.
• Remember to seal the hole in the top at the very last step.
• Place the dumpling on the steamer. Remember to leave some spaces between each other. Set up the steamer and steam for around 8 to 10 minutes after the water is boiling.
• Serve directly or with Chinese black vinegar. Enjoy!

Steps:

• Combine chicken stock and agar-agar flakes in a saucepan over low heat; cook and stir until agar-agar is dissolved, 1 to 2 minutes. Refrigerate and chill and until set, 15 to 30 minutes.
• Slightly smash ginger with the blade of a broad knife to bring out flavor. Place ginger and spring onion in 3/4 cup warm water in a bowl; rub with your fingers to extract the flavor of the ginger and onion into the water. The water will turn slightly green. Drain and let water cool.
• Mix chicken, soy sauce, cooking wine, sesame oil, sugar, and black pepper together in a bowl. Gradually mix in the cooled ginger-spring onion water.
• Mince the agar mixture and stir into chicken mixture. Cover and chill in the refrigerator for at least 4 hours.
• Place flour in a large bowl; stir in 2/3 cup warm water and vegetable oil. Mix until a smooth dough forms; cover with plastic wrap and let stand for 10 minutes. Cut dough into small pieces and roll into balls; flatten into rounds that are slightly thicker in the center.
• Spoon chicken mixture into the center of each piece of dough. Draw up the sides to form a bag shape and twist to seal.
• Place in a bamboo steamer. Steam in a skillet filled with about 1 inch of water over high heat until chicken is no longer pink in the center, 10 to 15 minutes.