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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Three days before, combine 10 cups water and all remaining soup ingredients except gelatin in large pot. Bring to boil, spooning off any foam that rises to surface. 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. | 2. Strain soup; discard solids. Return broth to same pot. Boil until reduced to 2 cups, about 35 minutes. Season with salt and pepper. Pour 3 tablespoons water into small bowl; sprinkle gelatin over. Let stand until gelatin softens. Add to hot broth; stir until gelatin is dissolved. Transfer to 13x9x2-inch glass dish. Cover; refrigerate aspic overnight. | 3. Two days before, combine all filling ingredients in large bowl and mix with fork just until blended. Cut aspic into 1/3-inch cubes. Add 1/3 of the aspic cubes to pork mixture; stir gently with wooden spoon just until incorporated. Cover and refrigerate. Return aspic to refrigerator. | 4. Mix 1 cup black vinegar, 6 tablespoons soy sauce, and 2 tablespoons fresh ginger strips in small bowl. Cover and refrigerate. Bring to room temperature before serving. | 5. One day prior, line 2 rimmed baking sheets with parchment paper. Place 1 dumpling wrapper on work surface. Spoon 1 very generous teaspoon filling onto center of wrapper, including at least 2 aspic cubes. | 6. Lightly brush edges of dumpling wrapper with water. 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. | 7. Gather top edges of wrapper together and twist at top to enclose filling. Place on baking sheet. Repeat with remaining wrappers and filling. Refrigerate, covered, for 1 day, or freeze in single layer in covered containers for 2 weeks. | 8. On the day of, line each layer of bamboo steamer basket with cabbage leaves; place over wok filled with enough water to reach just below bottom of bamboo steamer basket. (Or line metal steamer rack with cabbage leaves and set over water in large pot.) Place dumplings atop cabbage, spacing apart. | 9. Bring water to boil. Cover; steam until cooked through, adding more water to wok if evaporating too quickly, about 12 minutes for fresh dumplings and 15 minutes for frozen. Serve dumplings immediately, passing sauce alongside for dipping. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	10	cups		0.0	0.0	0.0	0.0
water	3	tablespoons		0.0	0.0	0.0	0.0
chicken part	3			1210.4027	0.0	269.2806	6.8
ham	2 1/2	1/2	cured smoked cut	-	-	-	-
green onion	3/4	cup	chopped	14.3775	3.0566	0.5165	0.2503
ginger	2	slices	peeled	3.52	0.7819	0.0801	0.033
shiitake mushroom	1			-	-	-	-
garlic clove	1		flattened	1210.4027	0.0	269.2806	6.8
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
shaoxing wine	2	teaspoons		1210.4027	0.0	269.2806	6.8
gelatin	1	tablespoon	unflavored	-	-	-	-
pork	1	lb	ground	1705.536	0.0	63.0958	159.0775
shrimp	1/4		uncooked peeled deveined chopped	80.4668	1.0313	15.4247	1.1447
green onion	1/3	cup	minced	14.3775	3.0566	0.5165	0.2503
sugar	3	tablespoons		165.18599999999998	41.3172	0.0	0.0
soy sauce	2	tablespoons		8.48	0.7888	1.3024	0.0912
garlic clove	1		minced	-	-	-	-
salt	3/4	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
ginger	1/2	teaspoon	peeled grated	-	-	-	-
shaoxing wine	1/2	teaspoon		1210.4027	0.0	269.2806	6.8
sesame oil	1/4	teaspoon		9.945	0.0	0.0	1.125
dumpling wrapper	75			1210.4027	0.0	269.2806	6.8
napa cabbage	1		separated	-	-	-	-
black vinegar	1	cup		1210.4027	0.0	269.2806	6.8
soy sauce	6	tablespoons		8.48	0.7888	1.3024	0.0912
ginger	2	tablespoons	peeled	3.52	0.7819	0.0801	0.033

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.