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Gather top edges of wrapper together and twist at top to enclose filling. Bring 1 corner of wrapper up around filling, then pleat remaining edges of wrapper at regular intervals all around filling until filling is enclosed and wrapper forms bundle-like shape with small opening at top.ħ. Lightly brush edges of dumpling wrapper with water. Spoon 1 very generous teaspoon filling onto center of wrapper, including at least 2 aspic cubes.Ħ. Place 1 dumpling wrapper on work surface. One day prior, line 2 rimmed baking sheets with parchment paper. Bring to room temperature before serving.ĥ. Mix 1 cup black vinegar, 6 tablespoons soy sauce, and 2 tablespoons fresh ginger strips in small bowl. Add 1/3 of the aspic cubes to pork mixture stir gently with wooden spoon just until incorporated. Two days before, combine all filling ingredients in large bowl and mix with fork just until blended. Add to hot broth stir until gelatin is dissolved. Pour 3 tablespoons water into small bowl sprinkle gelatin over. Boil until reduced to 2 cups, about 35 minutes. Reduce heat and simmer, uncovered, until chicken pieces are very soft and beginning to fall apart, adding more water by cupfuls if necessary to keep chicken submerged, about 2 hours 30 minutes.Ģ. Bring to boil, spooning off any foam that rises to surface.

Three days before, combine 10 cups water and all remaining soup ingredients except gelatin in large pot. * 2 tablespoons very thin matchstick-size strips peeled fresh gingerġ. * 1 large head napa cabbage, leaves separated * 75 dumpling wrappers (3 inch square or round) * 1⁄2 teaspoon peeled fresh ginger, finely grated * 1⁄3 cup green onion, minced (white parts only) * 1⁄4 lb uncooked shrimp, peeled deveined and finely chopped * 2 slices peeled fresh ginger (1 inch diameter 1/2 inch thick) * 3⁄4 cup green onion, rough chopped (white parts only) * 2 1⁄2 ounces chinese-style cured smoked ham or 2 1⁄2 ounces Smithfield Ham, cut into 4 slices * 3 lbs chicken parts (wings, backs, and necks)

It is a three day process but very worth it. It is a two day process and uses homemade meat flavored aspic cubes (gelatin) to make the signature broth. I actually have the recipe for the soup dumplings! I had a colleague translate it for me.