Directions

For the Soup Jelly

1. Add the pork rinds to a pot of cold water and bring to the boil. Cook until rinds become slightly transparent before removing from pot and rinsing to remove any impurities.
2. Cut rinds into smaller strips and then add to a pot with the slices of ginger, spring onions, Shaoxing wine and enough water to cover. Cook for about 90 mins before allowing to cool down. Transfer to a blender, then blend for 30 secs.
3. Strain blended mixture to remove any large pieces before pouring into a container and allowing to set.

For the Dumpling Fillings

1. Soak minced ginger with spring onions in ½ cup of water for 10 mins before combining with minced pork in a large bowl. When mixing the water and meat, pour water in a quarter at a time to ensure that the water is well incorporated.
2. Add soy sauce, salt, oyster sauce, sesame oil and sugar, and mix well before setting aside for 30 mins to marinate.
3. Mince the soup jelly and mix in with the dumpling filling.

For the Dumpling Wrappers

1. Add the flour and water into a mixing bowl and knead until the dough becomes smooth but is still stretchy. Cover dough with a damp cloth and let rest for 20 mins.
2. Dust your working surface with flour and knead dough again for 5 mins before rolling it into a long cylinder.
3. Cut the roll into smaller sections and form balls of dough weighing 5g each. Roll out these balls into round wrapper shapes about 6.5-7 cm in diameter, to be folded.
4. Note: Ensure any pieces of dough that aren’t being handled are covered by a damp cloth to prevent them from drying out.

To Make the Dumplings

1. Place a dumpling wrapper in the centre of your hand and place 1 tbsp of the dumpling filling into the centre.
2. With your right thumb and middle finger under the wrapper and your forefinger on the top, lift the edge and pinch it to make a pleat. Use your left hand to gather more dough, then pinch with your index finger. Continue doing this all the way around, making sure your thumb never leaves the first pleat.
3. Pinch the top to seal the dumpling.

To Cook

1. Set up a bamboo steamer with perforated paper steamer liners over a wok filled with water. Heat the water on high.
2. Once the water has boiled, place dumplings into steamer with adequate room between each dumpling. Close lid and allow dumplings to steam for at least 8 mins.
3. When the dumplings are done, carefully remove them from the steamer and serve with freshly julienned ginger and Chinese black vinegar.