Ingredients
500 g lean pork shoulder (about 1 lb), 500 g soup jelly (about 1 lb), 250 g all-purpose flour (about 2 cups), 70 g glutinous rice flour (about 1/2 cup), 70 g cornstarch (about 1/2 cup).
Seasonings
100 g each of scallion and ginger juice, 50 g (about 1/4 cup) lard, 10 g each of sesame oil and MSG, and 8 g each of sugar, soy sauce, and salt.
Instructions
1. Finely mince the pork. Place half of the minced pork in a bowl, add the soup jelly, salt, MSG, soy sauce, and sugar, and mix well. Then add scallion and ginger juice, stirring vigorously until the mixture becomes firm and cohesive. Finally, stir in the rendered lard and sesame oil. Crush the soup jelly into small pieces, mix it into the meat filling, and combine thoroughly to complete the filling.
2. Combine all-purpose flour, cornstarch, glutinous rice flour, and sugar in a bowl, mixing well. Make a well in the center, then pour in about 90% of the hot water, stirring until the mixture resembles flaky snowflakes. Let it cool slightly, then add the remaining cold water, mixing and kneading until smooth. Roll the dough into a long log and tear it into 40 equal pieces. Using a rolling pin, roll each piece into a thin, round wrapper.
3. Hold the dumpling wrapper, place the filling in the center, and pinch the edges to form a steamed dumpling shape. Place in a steamer, cover tightly with the lid, and steam over high heat with plenty of steam until fully cooked, then remove. These soup-filled steamed dumplings have thin, soft, and moist wrappers with a tender, juicy, and delicious filling.