Soup Dumplings

One

Prepare the soup gelatin. In a pot add the chicken wings and necks and cover with enough water. Parboil the chicken parts for 10 minutes to remove any impurities. Remove the wings and necks, rinse well.

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Two

Rinse out the pot and add the chicken parts back in. Cover chicken with 5 cups of water and bring to a boil. Add the lemongrass, ginger, garlic, and chicken powder. Cover with lid and simmer for 4hrs.

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Three

Adjust the seasoning and strain liquid into a small pot. Add gelatin per package instructions.

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Four

Pour liquid into a baking pan and refrigerate overnight.

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Five

Prepare the dough. In a mixing bowl add the flour and salt. Slowly add in the water and combine with the dough. Once the dough becomes shaggy, knead the dough for 15 minutes. Cover with a towel and rest for 30 minutes.

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Six

In a mixing bowl, add the ground chicken, oyster sauce, seasoning sauce, white pepper salt, black pepper, sugar, garlic, and green onions. Mix well.

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Seven

Dice the gelatin into cubes. Add half the gelatin to the meat mixture and gently combine together. Do not over mix. Cover and refrigerate.

Eight

Roll the dough into a log and cut into small equal pieces. Each piece should weigh around 13g. Roll out the dough pieces into a thin semi transparent circular shaped wrapper. Keep dough covered.

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Nine

Take the filling and gelatin cubes out of the refrigerator. Place 1 TBSP of filling and 2 cubes of gelatin in the middle of the wrapper. Fold 15-20 pleats, sealing the top of the dumplings. Set dumplings in a bamboo steamer lined with perforated paper. 

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Ten

In a pot, boil 3 inches of water. Carefully place the steamer basket on top of the pot. Make sure that the water does not touch the bottom of the steamer. Steam for 5 minutes.

Eleven

Serve immediately with your choice of dipping sauce.