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We add broth jelly into the filling, making the wrapping of soup dumplings so much easier.
⬇️💖⬇️💖⬇️ RECIPE BELOW ⬇️💖⬇️💖⬇️
[Ingredients]
Dough:
All-purpose Flour 260g (1½ Cups+2 Tbsp)
Boiling Water 110g (½ Cup)
Water At Room Temperature 40g (3 Tbsp)
Salt 2g (½ Tsp)
Broth Jelly:
Huadiao Cooking Wine 10g (1 Tbsp)
Chicken Feet 200g (6 Pcs)
Pork Bones 480g (2 Pcs)
Water 650g (3 Cups)
Sichuan Peppercorn 2g (1 Tsp)
Star Anise 4g (1 Pc)
Bay Leaves 1g (1 Pc)
Chinese Long Green Onion 30g (1 Pc)
Ginger 8g (2 slices)
Salt 2g (½ Tsp)
Filling:
Pork 200g (1½ Cups)
Chicken Broth 40g (3 Tbsp)
Ground White Pepper 1g (¼ Tsp)
Light Soy Sauce 10g (1 Tbsp)
Dark Soy Sauce 5g (1 Tsp)
Salt 2g (½ Tsp)
Egg White 1 Pc
Ginger 5g (1 Tsp)
Chinese Long Green Onion 65g (1½ Pc )
Oil 30g (2 Tbsp)
Sichuan Peppercorn 5g (2 Tsp)
Broth Jelly 270g (2 Cups)
Sesame Oil 5g (1 Tsp)
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