Little Dragon Soup Dumplings

This is not originally part of dim sum. The wrapper is made of flour, which was in a different part of China from where dim sum originated. The flour wrapper is needed so the soup is not absorbed into the wrapper.

• Ingredients
Wrappers:
• 1 cup all purpose flour
• 1/3 cup water
• 1 Tbsp oil
Combine the flour and water to form a soft, smooth dough. Slowly knead in the oil, a little at a time. Form the dough into a ball and cover with plastic wrap. Allow the dough to rest for at least 15 minutes before using.
There are two parts to this filling, the soup and the meat. Traditionally the broth is simmered over low heat for 8 hours to extract the gelatin from the meat and bones. We will use stock and gelatin for the quicker and easier soup.
Part 1, Soup:
• 1 1/2 Tbsp gelatin
• 1 1/2 cup stock (chicken or pork)
• 2" piece of fresh ginger, sliced
• 1/2 tsp salt
• 1 tsp sugar
Combine the gelatin and 1/2 cup of stock. Simmer ginger in the remaining broth for about 10 minutes, remove the ginger and add gelatin, salt and sugar. Stir to dissolve and allow to set completely before using to make part 2 of the filling.
Part 1, Meat:
• 1 1/2 cup set gelatin (part 1 above)
• 1 lb ground pork or chicken
• 1 tsp salt
• 2 tsp sugar
• 1/2 tsp sesame oil
• 1/4 tsp white pepper
• 2 Tbsp minced ginger
• Dash of dark soy sauce, optional
Mix everything together with set broth.
Roll the dough pieces into thin circles with the edges thinner than the center, fill the center with filling and gather all the edged together and pinch to seal.
Steam 6-8 minutes. Yield 20-25 dumplings.