Ingredients

For the soup filling:

• 500g Pork neck bones- cut into 3cm pieces
• 250g Pork skin- cut into 3cm pieces
• 3300g Water
• 1.5 tbsp Shaoxing rice wine        
• 20g Ginger
• 30g Spring onions- trimmed, cut into thirds
• 1 tsp Fine sea salt

For the dough:

• 150g Plain flour
• 90g Hot Water

For the pork filling:

• 450g 30% fat minced pork
• 1 tbsp Ginger- very finely sliced
• 4 tbsps Spring onions- trimmed, very finely chopped
• 0.25 tsp Ground white pepper
• 0.75 tsp Fine sea salt
• 1 tsp Sugar
• 3 tbsp Light soy sauce
• 1.5 tbsp Shaoxing rice wine
• 0.25 tsp Sesame oil
• 3 tbsp Water

To Serve:

• Water as needed
• Chinese black vinegar as needed
• Ginger as needed - finely julienned

Tools

• Cooking Chef
• Dough Tool 
• K-Beater 
• Colander
• Plastic container
• Bamboo steamer
• Small bowl

Method

Step 1 – Making the soup:

1. Add pork neck bones and pork skin into the appliance bowl
2. Then add 2000g of water until the pork is covered and fit the splashguard
3. Heat until boiling - 12 minutes, 140ºC, speed off
4. Strain the content of the appliance bowl into a colander and discard the water
5. Rinse the bones

Step 2

1. Clean the appliance bowl
2. Add the bones and skin into the appliance bowl
3. Then add rice wine, ginger, spring onions, salt and 1300g of water, fit the splashguard
4. Cook – 2 hours 5 minutes, 130ºC, speed off  
5. Let cool completely – 1 hour
6. Once cooled, strain the liquid into a shallow container and cover
7. Tip: Discard the bones, skin and solids
8. Tip: The liquid should come to about 1cm up the container, this will help you cut into small cubes later
9. Refrigerate overnight

Step 3 – Making the dough:

1. Clean the appliance bowl and fit the Dough Tool
2. Sift flour into the appliance bowl
3. While the machine is running, slowly pour hot water and mix – 1 minute, speed 1
4. Mix – 5 minutes, speed 1
5. Remove the dough from the bowl and cover with a damp cloth 
6. Let rest – 30 minutes

Step 4 – Making the pork filling:

1. Clean the appliance bowl and fit the K-Beater
2. Add pork, ginger, spring onion, white pepper, salt, sugar, soy sauce, Shaoxing rice wine, sesame oil and water into the appliance bowl
3. Mix until well combined and sticky - 2 minutes, speed 1
4. Remove the solidified pork broth from the fridge and use a sharp knife to slice the mixture into 1cm cubes
5. Add the cubes into the appliance bowl and using a wooden spoon, gently stir them into the filling (Tip: Make sure they don’t break up too much)
6. Cover the bowl and refrigerate until needed

Step 5

1. Transfer the dough to a lightly floured work surface
2. Divide the dough into two equal pieces
3. Roll each piece into a 20cm log
4. Use a sharp knife to cut the logs into 20 pieces, each weighing about 12g each
5. Take one piece and cover the rest with a damp cloth
6. Using a rolling pin, roll out the dough into a thin 10cm round disc
7. Once rolled, place under the damp cloth and repeat the same with the remaining dough pieces
8. Remove the filling from the fridge
9. Add 1 Tbsp of filling to the centre of each round
10. Pleat the edges with small folds to enclose the filling and pinch the top tightly to seal
11. Place the dumpling under the damp cloth and repeat the same with the rest dough

Step 6

1. Line a large bamboo steamer with cheesecloth and place in a large wok or pan
2. Add enough water to come 1.5cm up the base of the steamer and bring to the boil
3. Add 10 dumplings to the steamer, ensuring they are spaced apart and cover with a lid
4. Steam – 8 minutes
5. Transfer the dumplings to serving plates
6. Repeat the same steaming process with the remaining dumplings
7. Add Chinese black vinegar and ginger into a small bowl and stir to combine

Serve

1. Serve dumplings with black vinegar for dipping

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