Chinese Dumpling Soup

🥘 Ingredients

• chicken bones 2
• chicken wings 6-10
• ginger 4 slices
• green onions 3
• water
• white pepper 3 dashes
• salt
• gluten-free flour ¾ cup
• tapioca starch ½ cup
• glutinous rice flour ½ cup
• xanthan gum 1 ½ tsp
• water 0.67 cup
• green leafy vegetables 3 lbs
• ground pork 1 ½ lbs
• Shaoxing wine 0.67 cup
• oil ½ cup
• sesame oil 3 tbsp
• salt 1 tbsp
• soy sauce 3 tbsp
• white pepper ¼ tsp
• water 0.67 cup
• oil 2 tbsp
• sugar 1 tsp
• hot water 1 tbsp
• soy sauce 2 tbsp
• rice vinegar 1 tsp
• chili oil 1 tsp
• garlic 1 tsp
• toasted sesame seeds 1 tsp

Soup

1. 1

   Boil chicken bones and chicken wings with ginger and green onions in a large pot for 1 minute . Shock the bones in cold water and chop into small pieces. Return to the pot, cover with water , and simmer for 1 hour .
2. 2

   Strain the broth and bring back to a boil. Add white pepper and salt to taste.
3. 3

   Transfer 3–4 cooked water dumplings into each soup bowl, ladle soup over, garnish with reserved chopped green onion, and serve immediately.

Gluten-Free Dumpling Wrappers

1. 1

   In a large bowl, whisk together gluten-free flour , tapioca starch , glutinous rice flour , and xanthan gum . Sprinkle water evenly over the dry ingredients and mix with a rubber spatula until the dough comes together. Knead with your hands until smooth.
2. 2

   Cut the dough into four pieces. Keep all but one piece tightly covered in plastic wrap. Roll the exposed piece into a 6-inch log and cut into 6 equal pieces (each should weigh about 20g). Keep spare pieces covered while rolling out each wrapper.

Dumplings

1. 1

   Wash green leafy vegetables thoroughly and blanch in a pot of boiling water. Transfer to an ice bath, cool completely, wring out all water, and chop very finely.
2. 2

   In a large bowl, stir together the vegetables, ground pork , Shaoxing wine , oil , sesame oil , salt , soy sauce , white pepper , and water . Mix for 6-8 minutes until very well-combined.
3. 3

   To wrap: dampen the edges of each wrapper circle with water. Place a scant tablespoon of filling in the center. Fold the circle in half and pinch together at the top. Make two folds on each side until the dumpling looks like a fan. Ensure it's completely sealed. Place on a parchment-lined baking sheet , not touching.
4. 4

   To freeze: wrap baking sheets tightly with plastic wrap and freeze overnight. Transfer dumplings to zip-lock bags and return to the freezer.
5. 5

   To boil: bring a large pot of water to a boil. Drop in the dumplings and cook until they float to the top and the skins are cooked through but still slightly al dente.
6. 6

   To pan-fry: heat oil in a non-stick pan over medium-high heat. Place dumplings in the pan and fry for 2 minutes . Pour a thin layer of water into the pan, cover, and reduce heat to medium-low. Steam until the water has evaporated. Uncover, increase heat to medium-high, and fry a few more minutes until the bottoms are golden brown and crisp.

Sauce

1. 1

   Dissolve sugar in hot water . Then add soy sauce , rice vinegar , chili oil , garlic , and toasted sesame seeds . Stir to combine.