These pork dumplings are delicious steamed or also perfect for soup!

Served 3-4

Prep time 6 hours

Ingredients for the dough

Plain flour, 150g
Hot Water, 90g (90 degrees c)
Olive oil, 1tsp

Ingredients for the chicken stock

Free range chicken bones, 1kg raw
Drinking water, 2-3litres
Carrot, 1
Onion, 1
Celery stick, 1
Star anise, 2
Black peppercorns, 5
Ginger, 1 knob

Ingredients for the pork filling

Fatty pork mince, 300g
Jellified stock, 150g
Spring onion,
Red chili, 1
Toasted Sesame oil, 1tsp
Soy sauce, 1tsp
Ginger, 20g
Garlic cloves, 2
Salt, to taste
Sugar, to taste
Pepper, to taste

Method for the stock

Begin by making the stock. Place all ingredients into a large stock pot. Add water until everything is just submerged. Cover and bring up to a bare simmer. Remove the lid and turn the flame down to very low. Using a ladle or spoon occasionally remove the scum and fat from the surface.

Cook the broth for a minimum of 3 hours or overnight. When ready, strain the liquid into a container and leave to cool slightly. Remove any leftover fat from the surface and refrigerate until cold. The natural gelatine in the broth should cause it to set.

Method for the dough

Next make the dough by adding the oil to the hot water mixture. Place the flour in a large bowl and combine the wet with the dry and stir until the mixture forms a warm soft ball of dough, if it seems a little dry, add a tsp of water.

Transfer to a work surface and knead for about 5 minutes. Place back into your bowl, cover and let rest for an hour before rolling out.

Method for the filling

Make the filling by finely chopping the spring onion, chili, ginger and garlic into a coarse paste. Add salt, pepper, soy sauce and sesame oil and stir to incorporate. Add the jellified soup mixture and combine. Refrigerate until ready to use.

To assemble, transfer the dough back onto the well-floured work surface and cut into equal portions, try and aim for a size slightly smaller than a golf ball. Roll out the dough into a circle with the centre slightly thicker than the outer ⅔ of the dumpling wrapper.

With the wrapper in your hand, place a small amount of mixture into the centre and fold in half, continue to press the edges together, (practise pleating, which will make them look very authentic) being sure to push out all the air and get a good seal.

Steam Dumplings for about 10 minutes and leave to cool slightly before eating. Serve with Chinese vinegar or a mixture of balsamic and apple cider with some minced ginger.