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2 quarts of water
2 pounds chicken bones (wings/back/neck)
2 ounces of Virginia Smithfield ham (or cured Chinese ham if you can get it), cut into 4
pieces
1/2 pound of pork skin & fat (you can ask your butcher for this, he¶ll most likely just give
it to you. you could also use pork belly, or just a fatty cut of pork)
1 inch piece of ginger, sliced into 4-5 ginger ³coins´
2 green onions, cut into 3Ǝ pieces
2 large garlic cloves, smashed with side of your knife
2 teaspoons of Chinese rice wine (or dry sherry)

Wash pork thoroughly. Take the pork skin and with the backside of your knife, firmly
scrape the surface of the skin to clean it further. This will help you produce a cleaner
soup. Rinse again. Place all ingredients in a large stockpot. When all ingredients come to
a boil, immediately turn to low heat and simmer for 2 hours. Skim surface of impurities
constantly to keep soup clean and clear. Or, you could make the broth in half the time.
When the soup is done. Strain and discard solids. We will only use 4 cups of broth. (Save
the rest for soup!)

   
 
1 tablespoon powdered Agar Agar or 1 tablespoon of unflavored gelatin

Place 4 cups of the broth back in the pot, turn on the heat. When just about to boil again,
turn heat off and add the agar-agar or gelatin. Whisk for 2 minutes until all powder is
dissolved. Pour broth into an 8×8 baking dish (size O
 doesn¶t matter. if you have a
few plastic containers, use those instead. remember how you used to make jello?)
Refrigerate until set, about 3-4 hours. (I stuck mine in the freezer after the first hour
because I got impatient«it only took 2 hours for mine to set)

   
1 lb ground pork
1/4 lb shrimp, shelled, deveined and minced finely
3 stalks green onion, finely minced
2 teaspoons sugar
2 tablespoons soy sauce
1 teaspoon kosher salt
1/4 teaspoon white pepper
1/2 teaspoon grated fresh ginger (use rasp grater)
1 teaspoon Chinese rice wine (or dry sherry)
1/4 teaspoon sesame oil
·ix all ingredients. Remember the broth gelatin above? When the broth gelatin is set, run
a fork through it, with criss-cross motion, to break up into very small 1/4Ǝ pieces. Take
about 1 1/2 cups of the broth gelatin and add that to the filling mixture. Stir to incorporate
evenly throughout. Refrigerate until ready to use.

·
 
(makes about 40 dumplings)

400 grams of all-purpose flour (but please re-read the part above re: dough)
3/4 cups boiling hot water
1/4 cup cold water
1 tablespoon cooking oil

Put 90% of the flour in a large bowl. Pour about a third of the hot water in the flour. Use
a pair of chopsticks to stir vigorously. Add more hot water. Stir more. Add the last bit of
the water and stir vigorously until the dough begins to form. Add the cold water and oil.
Keep stirring vigorously with chopsticks. Stop when you can¶t stir anymore.

Dust counter with the remainder 40 grams of flour. Place dough on floured surface, use
your hands to knead the dough for 8 -10 minutes, until it becomes soft, smooth and
bounces back slowly when you poke with your finger. Cover with plastic wrap and let it
sit for 30 minutes.

Divide the dough into 4 equal pieces. Take one piece (cover the remaining 3 pieces with
plastic wrap) and roll it into a long log, about 1-1/4Ǝ diameter. Using pastry scraper or
knife, cut dough into pieces about the size of a golf ball. Roll one of the balls between
your palms to get a nice, round, smooth ball. Using a rolling pin, roll it out flat. Use 3Ǝ
cookie cutter or improvise with my ghetto version of a cutter to cut out the dough circle.
**Note, you may need more flour as your are rolling out your dough. I always keep the
counter dusted and a small pile of flour nearby so I can quickly nudge some over if I need
it.

Fill with 1 tablespoon of filling, pinch pleat by following the slideshow above. Repeat
with rest. ·ake sure that you cover any dough that you aren¶t currently using and cover
the dumplings with a towel to prevent drying.

   

(Combine and refrigerate)
2 tablespoons of sambal (hot chili & garlic sauce)
1/2 cup black vinegar
1/2 cup soy sauce
1 teaspoon sesame oil
1 tablespoon of shaved ginger

How to shave ginger: Take a big knob ± about 2 inches long.Remove skin. Use your
sharp paring knife to get a flat surface on one of the long sides. With a vegetable peeler,
cut thin strips along the long side of the ginger. Use knife to further cut the strips into
super-thin slices. This way, you get the full flavor of ginger in your sauce + the crunch of
the little strips of ginger as you eat without tough, fibrous pieces of ginger.

 
 
1 head of Napa cabbage, leaves separated

Fill steamer with 1 layer of Napa cabbage leaves. Steam over medium heat for 2 minutes
to warm up the steamer and to soften cabbage. Place dumplings on the cabbage leaves,
leaving 1 1/2Ǝ space between each dumpling. Steam for 12 minutes. Serve in bamboo
steamer. Eat orgasmically.