Soup Dumplings (halal)

Steps

1. 1

   Prepare the chicken stock jelly: Place the rotisserie chicken carcass, chicken feet, thumb-sized piece of ginger, and 1/2 bunch of green onion in a large pot.

2. 2

   Add enough water to the pot to completely cover the bones. Season with salt and black pepper to taste.

3. 3

   Bring the mixture to a boil, then reduce heat and simmer for several hours until the liquid has reduced and is rich in collagen. Strain the liquid into a container and refrigerate until it sets into a firm jelly (usually overnight).

4. 4

   Prepare the veal filling: In a large mixing bowl, combine the ground veal, 1 bunch of chopped green onion, grated garlic, and grated ginger.

5. 5

   Add the soy sauce, apple cider vinegar, sesame oil, white pepper, sugar, and salt to the meat mixture. Mix thoroughly until well combined.

6. 6

   Take 1 cup of the prepared chicken stock jelly and cut it into small cubes. Gently fold the jelly cubes into the veal mixture.

7. 7

   Place a small amount of the filling in the center of a dumpling wrapper. Pleat the edges to seal the dumpling, ensuring there are no holes for the soup to leak out.

8. 8

   Line a steamer basket with parchment paper or cabbage leaves to prevent sticking. Arrange the dumplings in the basket, leaving space between them.

9. 9

   Steam the dumplings over boiling water for approximately 10 minutes until the wrapper is translucent and the filling is cooked through.

   Start 10-minute timer
10. 10

    Garnish with sesame seeds and additional chopped green onions before serving immediately.