Ingredients: Serves: 3 to 4 Start to finish: Approx. 6 hours For the dough: Plain flour, 150g Hot Water, 90g (90 degrees c) Olive oil, 1tsp For the chicken stock: Free range chicken bones, 1kg raw Drinking water, 2-3litres Carrot, 1 Onion, 1 Celery stick, 1 Star anise, 2
Recipe by Sam Pizzuto and Amelia Bianchi of Ralphie and Jays
Pork Soup Dumplings...
Black peppercorns, 5 Ginger, 1 knob 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: 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. 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. Make the filling by finely chopping the spring onion, chili, ginger and garlic into a coarse paste. Add salt, pepper, soy
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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 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.
