Ingredients: pork skin, spring onion, ginger, Chinese cooking wine, sugar · 210 min cook time · 310kcal · $12.00
Ingredients
400g pork skin, bunch spring onion, slices ginger, 1tbsp Chinese cooking wine, 2tsp sugar, 1tsp white pepper, 1.5tsp salt, 200g ground pork, 0.25cup carrot, 0.25cup cabbage, 1tsp dark soy sauce, 1tsp sesame oil, 200g high protein flour, 100ml warm water, 1tbsp white vinegar, 1tsp soy sauce
Instructions
1. Blanch 400g of pork skin in boiling water for 5 minutes to remove bad smells, then clean and remove excess fat.
2. Cut pork skin into thin strips, place into a pot of water, bring to a boil, then reduce to low heat and simmer for 1 hour.
3. Add spring onion, ginger slices, Chinese cooking wine, sugar, white pepper, and salt into the pot. Continue simmering on low heat for another hour.
4. Strain the broth into a container, cover, and place in the refrigerator for at least 6 hours to set into jelly.
5. Chop the set pork skin jelly finely into small minced cubes and set aside.
6. Blend white part of spring onion, ginger, and water to make a sauce. Strain it.
7. In a bowl, combine ground pork with the spring onion-ginger sauce, white sugar, dark soy sauce, sesame oil, and salt. Mix well until the pork absorbs the sauce.
8. Add minced spring onion, carrot, and cabbage to the meat mixture and combine.
9. Mix the minced jelly into the meat filling and set aside.
10. In a bowl, mix high protein flour, salt, and warm water gradually. Knead until a dough forms.
11. Transfer dough to a flat board, knead until smooth, cover, and let sit for 30 minutes.
12. Knead the dough again for 5 to 10 minutes to squeeze out air, cover, and let sit for another 30 minutes.
13. Cut the dough in half, roll into a long even strip, and slice into small pieces (about 12g each).
14. Roll out each dough piece into a small round wrapper with a thick middle and thin edge.
15. Place a wrapper on your palm, add filling, lift and pleat the edges around to close the dumpling.
16. Line the steamer with parchment paper with poked holes, place dumplings with space between them, and steam over boiling water on high heat for 5 minutes.
17. Prepare dipping sauce by mixing shredded fresh ginger, white vinegar, and soy sauce in a small dish.