Shanghai Soup Dumplings Recipe | Epicurious.com
"Steam the dumplings in batches and eat them when they're at their best ? hot out of the steamer...."
INGREDIENTS
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10 cups plus 3 tablespoons (or more) water
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2 3/4 to 3 pounds chicken wings, backs, and necks
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2 1/2 ounces Chinese-style cured smoked ham or Smithfield ham, cut into 4 slices
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3/4 cup coarsely chopped green onions (white parts only)
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2 (1-inch-diameter 1/2-inch-thick) slices peeled fresh ginger
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1 whole dried shiitake mushroom
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1 large garlic clove, flattened
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1 tablespoon soy sauce
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2 teaspoons Shaoxing wine (Chinese rice wine)
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1 tablespoon unflavored gelatin (from 2 envelopes)
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1 cup black vinegar
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6 tablespoons soy sauce
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2 tablespoons very thin matchstick-size strips peeled fresh ginger
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1 pound ground pork
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1/4 pound peeled deveined uncooked shrimp, finely chopped
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1/3 cup finely chopped green onions (white parts only)
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3 tablespoons sugar
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2 tablespoons soy sauce
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1 large garlic clove, minced
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3/4 teaspoon salt
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1/2 teaspoon ground black pepper
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1/2 teaspoon finely grated peeled fresh ginger
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1/2 teaspoon Shaoxing wine (Chinese rice wine)
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1/4 teaspoon Asian sesame oil
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75 (about) 3-inch square or round dumpling wrappers (from two 14-ounce packages)
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1 large head of Napa cabbage, leaves separated
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