Ingredients
Makes 20-30 dumplings depending on thickness
Soup Jelly
1L water
1 tsp salt
1 white onion
3 cloves garlic
2 slices ginger
300g pork loin
1 pack gelatin (10-20g)
Filling
300g pork loin
2 leek whites
4 scallions
2 cloves garlic
½ tsp grated ginger
½ tsp salt
1 tsp cornstarch
2 tbsp soy sauce
1 tbsp sesame oil
Dumplings
500g all purpose flour
300g warm water
½ tsp salt
cornstarch as needed
Dipping sauce
2tbsp soy sauce
1 tbsp black rice vinegar
1 tbsp sesame oil
Procedure
Soup Jelly
Cut 1 pork loin into large pieces.Simmer all soup jelly ingredients except gelatin on medium heat for 1 ½ hours, covered.
Remove solids from the pot and add gelatin.
Stir and simmer until dissolved completely.
Let your pot cool and place in the fridge for 4-6hr.
Filling
Cut other pork loin into chunks and blend until chunky/shredded.
Mince onions, garlic, and leeks and add to pork.
Grate ginger and add remainder of ingredients; mix thoroughly.
Place in fridge covered.
Dumplings
Heat water and add to flour.
Mix until shaggy.
Knead until smooth and springy, then cover and proof for 30 min.
Knead once more for a minute and place on workspace with cornstarch.
Divide in half, and cover one of the dough balls.
Flatten into a disc; dust well with cornstarch.
Wrap around the pin and roll forward only.
Unwrap and turn 45 degrees and continue rolling around the pin.
Repeat until dough is about 1-3mm thick.
Flour once more with cornstarch and cut into discs about 10cm.
Repeat until you have about 50 discs.
Once gelatin is solid, dice into small cubes and add to meat filling from fridge.
Place a decent amount of filling on a disc and wrap by making small folds on the edge of the disc, slowly enclosing until dumpling is formed.
Place on a small piece of wax paper and arrange in a steamer.
Place steamer over boiling water on high heat for 15 min.
For dipping sauce simply combine ingredients.
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