Ingredients:
For the Broth:
- 2 quarts water (or enough to cover the ingredients)
- 3 pounds chicken backs
- ½ pound pork belly or fatty pork with skin
- 3 ounces chinese-style cured smoked ham
- 4 shallots
- 1-inch pieces of ginger, chopped
- 1 tablespoon white peppercorns
- 1 tablespoon unflavored gelatin
- 1 tablespoon kosher salt
For the Filling:
- ⅓ pound ground pork
- ¼ pound raw shrimp, peeled
- 2 teaspoons soy sauce
- 1 tablespoon XiaoShing wine
- 2 teaspoons sugar
- ⅛ teaspoon sesame oil
- ½ teaspoon grated fresh ginger
- 2 scallions, finely minced
- ¼ teaspoon white pepper
For the Dough:
- 2 cups (10 ounces) all-purpose flour
- 1 cup boiling water
- 1 teaspoon oil
- Napa cabbage leaves
Preparation:
Combine ingredients “For the Broth,” and cover with cold water. Bring to a boil over high heat, remove to a simmer, and simmer for about 2-3 hours. Strain broth and cover to refrigerate until ready to make the filling.
Meanwhile, combine ingredients “For the Filling,” into a food processor. Pulse a few times until a course paste is formed, about 8-10 one-second pulses. Refrigerate until ready to use.
For the dough, place flour in bowl of food processor. With machine running, add oil and then slowly drizzle in water until cohesive dough is formed (you probably won’t need all the water), continue for 30 about seconds. Form into a ball using floured hands and transfer to a bowl. Cover with a damp towel and let rest for at least 30 minutes.
Bring the broth back up to almost the boiling point. When the broth is just about to boil, turn heat off and remove from the heat and add the gelatin. Whisk for 2 minutes until all powder is dissolved. Pour broth into a baking dish to set up and then place in the refrigerator for about 3-4 hours.
After the broth gelatin is set, crumble it up in the pan, with a spoon or fork. Take about 1 ½ cups of the broth gelatin and add that to the filling mixture. Stir to incorporate evenly throughout. Refrigerate until ready to use.
Divide dough into 4 sections, and each section into 10 small tablespoon-sized balls, making 40 balls total. On a well-floured work surface, roll each ball into a round 3 ½ – to 4-inches in diameter. Stack wrappers and keep under plastic until all of them are rolled out.
To form dumplings, place 1 tablespoon of filling in the center of a wrapper. Moisten the edges of the wrapper with a wet fingertip or a pastry brush. Pleat edges of the wrapper repeatedly, pinching the edge closed after each pleat until the entire dumpling is sealed, into a cinched purse shape. Pinch and twist top to seal. Transfer sealed dumplings to a lightly floured wooden or parchment-lined board.
Place a bamboo steamer over a wok with 2 inches of water. Place over medium high heat until simmering. Line the steamer with napa cabbage leaves and place dumplings directly on leaves. Steam until cooked through, about 5 minutes. Serve immediately, being careful not to break them.
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