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LOREM IPSUM DOLOR

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Prep Time

20 mins

Total Time

20 mins

Yield

2 Persons

How to Make It

STEP 1

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STEP 2

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STEP 3

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STEP 4

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Ingredients

Broth Gel (Aspic) v1
  • 2 green onion cut into pieces
  • 1/2 lb (8oz) pork boston butt (browned)
  • 1.5 lbs (24oz) pork neck bones
  • 3/4 lb (12oz) pork skin
  • 1-inch knob ginger sliced
  • 5 cups (1.1L) water
  • salt to taste
Dumpling Dough:
  • 170g all-purpose flour
  • 50g (50ml) of hot water
  • 40g(40ml) room temp water
Pork Filling
  • 3lbs (48oz) boneless pork Boston Butt
  • 1lbs (16oz) pork belly
  • 3 green onions, very finely minced
  • pinch ground white pepper
  • 1/2 teaspoon (2g) sugar
  • 1/2 teaspoon (2g) salt
  • 1 tablespoons (22g) shaoxing wine
  • 1/2 teaspoon (3g) sesame oil
  • 1 cup (235g) aspic, diced into 1/2 inch pieces
Dipping Sauce
  • 2 tablespoons (17g) spicy chili crisp
  • 1/3 cup (88g) black vinger
  • 2-inch knob ginger, jilienned

Instructions

Dipping Sauce
  • 2 tablespoons (17g) spicy chili crisp
  • 1/3 cup (88g) black vinger
  • 2-inch knob ginger, jilienned
  • 2 tablespoons (17g) spicy chili crisp
  • 1/3 cup (88g) black vinger
  • 2-inch knob ginger, jilienned