Course: Main Course, Soup
Author: Jennifer Lobendahn


  • Large Pot
  • Strainer
  • 13x9x2-Inch Glass Dish
  • Large Bowl
  • 2 Rimmed Baking Sheets
  • Parchment Paper
  • Bamboo Steamer Basket



  • 10 Cups Plus 3 Tbsp. Water
  • 3 lbs. Chicken Wings, Backs, and Necks
  • oz. Chinese-Style Cured Smoked Ham Cut Into 4 Slices
  • ¾ Cup Green Onions Chopped
  • 1 Whole Dried Shiitake Mushroom
  • 1 Large Garlic Clove Flattened
  • 1 Tbsp. Soy Sauce
  • 2 tsp. Shaoxing Wine Chinese Rice Wine
  • 1 Tbsp. Unflavored Gelatin


  • 1 Cup Black Vinegar
  • 6 Tbsp. Soy Sauce
  • 2 Tbsp. Matchstick-Sized Strips Peeled Fresh Ginger


  • 1 lb. Ground Pork
  • ¼ lb. Peeled, Deveined Uncooked Shrimp, Finely Chopped
  • Cup Green Onion Chopped
  • 3 Tbsp. Sugar
  • 2 Tbsp. Soy Sauce
  • 1 Large Garlic Clove Minced
  • ¾ tsp. Salt
  • ½ tsp. Ground Black Pepper
  • ½ tsp. Peeled Fresh Ginger Finely Grated
  • ½ tsp. Shaoxing Wine
  • ¼ tsp. Asian Sesame Oil


  • 75 3-inch Square or Round Dumpling Wrappers
  • 1 Large Head of Nappa Cabbage Leaves Separated


Prepare Soup.

  • 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.

Prepare Sauce.

  • Mix black vinegar and soy sauce, add ginger strips in a small bowl.

Prepare Filling.

  • 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.

Prepare Dumplings.

  • 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.