RECIPE COURTESY OF JENNIFER LOBENDAHN SOUP
10 cups plus
3 tablespoons water
3 pounds chicken wings, backs and necks
1 1/2 ounces Chinese-style cured smoked ham cut into
3/4 cup green onions, chopped
1 whole dried shiitake mushroom
1 large garlic clove, flattened
1 tablespoon soy sauce
2 teaspoons Shaoxing wine (Chinese rice wine)
1 tablespoon unflavored gelatin
Combine all ingredients except for gelatin in a large pot. Bring to a boil, spooning off any foam. Reduce heat and simmer, uncovered, until chicken pieces are very soft and beginning to fall apart, adding more water if necessary to keep chicken submerged- about 2.5 hours.
Strain soup, discard solids. Return broth to the same pot. Boil until reduced to 2 cups, about 35 minutes. Season with salt and pepper. Pour 3 tablespoons of water into a small bowl, sprinkle gelatin over. Let stand until gelatin softens. Add hot broth; stir until gelatin is dissolved. Transfer to 13x9x2-inch glass dish. Cover, refrigerate overnight.
1 cup black vinegar
6 tablespoons soy sauce
2 tablespoons matchstick-sized strips peeled fresh ginger
Mix black vinegar and soy sauce, add ginger strips in a small bowl.
1 pound ground pork
1/4 pound peeled deveined uncooked shrimp, finely chopped
1/3 cup green onion, chopped
3 tablespoons sugar
2 tablespoons soy sauce
1 large garlic clove, minced
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon peeled fresh ginger, finely grated
1/2 teaspoon Shaoxing wine
1/4 teaspoon Asian sesame oil
Combine all ingredients in a large bowl and mix until just blended. Remove gelatin/soup mixture from fridge and cut into 1/3-inch cubes. Add to pork mixture, stirring gently until incorporated.
75 3-inch square or round dumpling wrappers
1 large head of Nappa cabbage, leaves separated
Line 2 rimmed baking sheets with parchment paper. Place dumpling wrapper on work surface. Spoon 1 generous teaspoon of filling onto center of wrapper.
Lightly brush edges of dumplings with water. Bring 1 corner of wrapper up around filling, then pleat remaining edges of wrapper all around filling until filling is enclosed and wrapper forms a bundle shape with small opening at top.
Gather top edges of wrapper together and twist at top to enclose filling. Place on baking sheet. Repeat with remaining wrappers and filling.
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. Place dumplings above cabbage, spacing apart.
Bring water to a boil. Cover, steam until cooked through, adding more water to wok if evaporating too quickly, about 12 minutes. Serve dumplings immediately with dipping sauce.