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Heat the broth and soy sauce in a saucepan until warm. Stir in the gelatin until dissolved.
Pour into a shallow dish and refrigerate for 2–3 hours until firm. Dice into small cubes.
2. Prepare the Dough:
In a bowl, combine flour and salt. Gradually add hot water while stirring with chopsticks or a fork.
Add oil and knead for 8–10 minutes until smooth. Cover and rest for 30 minutes.
3. Make the Filling:
In a large bowl, mix ground meat with scallions, soy sauce, sesame oil, ginger, garlic, salt, and pepper.
Fold in the diced soup gelatin gently.
4. Shape the Dumplings:
Divide dough into small balls (about 20). Roll each into a thin circle.
Place 1 tablespoon of filling in the center and pleat the edges to seal.
5. Steam the Dumplings:
Place dumplings in a steamer lined with parchment or cabbage leaves.
Steam over boiling water for 8–10 minutes until cooked through.
Serving and Storage Tips:
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