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Crown City Dive-Style Dumplings

Ingredients

Broth

  • 6 cups cold water
  • 1 lb pig feet rinsed and cleaned
  • 1 lb chicken wings
  • 1/2 lb chicken feet
  • 2 scallions chopped into large chunks
  • 1 leek chopped into large chunks
  • 1 celery stalk chopped into large chunks
  • 1 carrot chopped into large chunks
  • 1 2- inch piece ginger chopped into large chunks
  • 1 tbsp rice wine
  • 2 dried shiitake mushrooms
  • 2 tsp sichuan peppercorns
  • salt

Dough

  • 2 cups all-purpose flour
  • 1 tsp salt
  • ¾ cup boiling water
  • 1 tbsp canola oil

Filling

  • 1 lb ground pork
  • 3 scallions finely diced
  • 2 garlic cloves finely minced
  • 2 tbsp ginger minced
  • 1 tbsp soy sauce
  • 2 tbsp shaoxing wine
  • 1 tsp sesame oil
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tsp cornstarch
  • napa cabbage for steamer

Sauce

  • ¼ cup rice vinegar
  • 2 tbsp soy sauce
  • 1 tbsp shaoxing wine
  • 1 scallion finely diced
  • 1 tsp ginger julienned

Instructions

Broth

  • Place the water, pig feet, chicken wings, chicken feet, scallions, leeks, celery, carrot, ginger, and rice wine in a large pot. Heat over medium-high heat and bring to a boil. Reduce the heat and simmer for 2 hours.
  • Add the dried shiitake mushrooms and sichuan peppercorns. Simmer for another 2 hours. The water level will reduce as the broth cooks but do not add additional water. This will keep the gelatin levels in the broth high.
  • Once the broth is ready, strain all the pieces out and pour the broth into a large deep baking dish. Taste the broth and season with salt to your liking. Allow to cool completely and then put in the refrigerator overnight.

Dough

  • The next day, combine the flour and salt in a large bowl. Slowly add the water and mix until just combined. Transfer to a counter and knead for 5 minutes. Add the canola oil and then knead for another 5 minutes. The dough at this point should be soft. Cover with a damp towel and let rest for 30 minutes.

Filling

  • Combine the pork, scallions, garlic, and ginger in a bowl.
  • Add the soy sauce, shaoxing wine, sesame oil, sugar, salt, pepper, and cornstarch. Mix until it all just comes together.
  • Take the gelatinized broth and cut into small cubes. Carefully mix with the ground pork. Set aside or in the refrigerator until you are ready to use it. Prepare a steam basket by placing a layer of napa cabbage on the bottom, set aside.
  • When you are ready to make the bao, place water in a pot that can have a steamer basket placed on top of it and bring to a boil. Split the dough into 4 portions.
  • Take one of the portions and place the rest back under the damp towel. Cut the dough into 10 gram portions. Roll out each piece into 4 inch rounds. Add 2 teaspoons to 1 tablespoon of filling in the center. Pleat the dough until the dumpling is sealed.
  • Place in the prepared steamer, but do not overcrowd the steamer . Repeat this until all the dumplings are made. If there are too many, you can place them on a baking sheet and place them in the freezer. Once frozen, they can be stored in an airtight container for up to 2 months. Once the water is boiling, place the steamers on top of the pot and steam for 8 minutes (11 minutes if frozen).

Sauce

  • Combine all the ingredients together in a bowl.