A detailed recipe for making Beef Pho Soup Dumplings, including instructions for preparing the pho aspic, the beef filling, and the dumpling dough, followed by folding and steaming.
Pho Aspic:
1. Cover beef bones with water and boil for 20 minutes to get rid of the scum.
2. Drain the bones and thoroughly rinse under cold water.
3. Broil onions, shallots, and ginger until slightly charred.
4. In a pot, add beef bones, aromatics, rock sugar and water. Simmer on low for 8 hours.
5. Toast the spices in a dry pan on medium heat until fragrant and add to the soup in the final 45 minutes of cooking then season with salt, fish sauce, and chicken powder.
6. Strain soup and mix in gelatin until fully incorporated.
7. Pour onto a lined tray and let set in the fridge for 3 hours.
8. Scrape any fat off the top and chop the aspic into small pieces.
Filling:
1. In a bowl combine, all ingredients except for the aspic. Mix in one direction until you see streaks of fat along the inside of the bowl.
2. Mix in chopped up aspic.
Dough+Folding:
1. Combine flour and salt and slowly pour in hot water until a shaggy dough comes together.
2. Knead until smooth and let rest for 45 minutes.
3. Divide the dough in half and roll into a rope.
4. Cut the rope into 10 gram pieces and roll the pieces into a ball.
5. Flatten the dough ball and roll into a thin disk.
6. Place a tablespoon of filling in the center of the wrapper and fold using your thumbs and index fingers to create pleats(try to get 18 pleats).
7. Steam for 8 minutes and enjoy!
