Prepare the filling
- Mix the gelatine powder into the stock until well dissolved then put in the freezer for it to solidify and turn into jelly consistency.
- Add the pork belly, grated ginger, chopped Chinese leaf, salt, pepper, soy sauce, Shaoxing wine and sugar into a food processor and mix until the meat is well minced and combined with the other ingredients, You’ll want to achieve a homogenous sticky consistency with no large chunks.
- Take the gelatine stock mix out of the freezer and cut into small cubes make sure that they’re solid enough to cut and not melt
- Mix the jelly cubes with the minced meat filling until well distributed
- Refrigerate until assembly
Prepare the wrapper
- Mix the flour yeast and water together
- Kneed the flour using a mixer with a dough attachment for about 10 minutes until smooth (may take longer if done by hand)
- Roll it into a dough ball, put in a large bowl covered with a damp towel and leave it to rise for 20 minutes
- When the dough has risen to about 1.5 times its size, take the dough out and kneed until it regains its original size
- Roll out the dough into a long tube-like shape then divide it into roughly 18-20 portions
Assemble
- Take one of the dough portions, roll it into a ball then using a rolling pin, roll it out flat until you get a flat circle of about 2mm thickness
- Using the rolling pin, roll the outside borders of the circle so that it thins out. You should obtain a circle of about 10cm diameter
- Scoop about 3/4 table spoon of filling and place it into the centre of the dough circle
- Fold into the dumpling shape by *pinching* the edges together and moving forward around the circle. give it a little twist at the end to ensure that it’s well sealed.
Cook
- Heat up a pan, add some oil
- Add the dumplings to a pan, leave it to fry for about 2 minutes
- Add 1 cup of water the cover the pan with a lid, cook for 8 minutes
- Open the lid and check that the water has dissolved.
- Sprinkle some sesame seeds and green onions
- Leave the dumplings to cook for a further 2 minutes on the pan with lid open
Ready to serve! They’re best consumed hot. I tend to eat these with some chilli oil or a 1 part soy sauce + 2 part vinegar and ginger dipping sauce. Enjoy!