Episode 14: Chicken Soup Dumplings

Aspic:

1. Add the chicken bones and feet (nails cut off) to a pot with cold water and blanch for 20 minutes.
2. Rinse under water and add the chicken bones back to the pot with ginger, green onion, bay leaves, Shaoxing wine, and water.
3. Boil on medium low heat for 4 hours.
4. Strain the broth onto a sheet tray, cover with a lid, and let sit in the fridge overnight to solidify.
5. Scrape the fat off the top and chop it up into tiny 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. Add the aspic until incorporated.

Dough+Folding:

1. In a bowl 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 8-10 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 21 pleats).
7. Steam for 8 minutes and enjoy!