Shanghai Soup Dumplings

Ingredients

• Rice Vinegar (1/4 cup, for dipping)
• Green onions (2, finely chopped, for garnish)
• Dumpling wrappers (20-30, store-bought)
• Fresh ginger (1 tablespoon, grated)
• Sugar (1 teaspoon)
• Soy sauce (2 tablespoons)
• Chicken broth (1 cup)
• Unflavored gelatin (1 tablespoon)
• Ground pork (1/2 pound)

Instructions

1. In a mixing bowl, combine the ground pork, soy sauce, sugar, and grated ginger. Stir until well combined, then cover and set aside to marinate for about 30 minutes.
2. Meanwhile, sprinkle gelatin over the chicken broth and let it sit for a few minutes to soften. Heat this mixture gently on a stovetop or in a microwave until the gelatin dissolves, stirring occasionally. Pour this mixture into a shallow dish and refrigerate until it sets into a jelly, about 1-2 hours.
3. Once the gelatin mixture has set, cut it into small cubes and fold these into the marinated pork mixture.
4. To assemble the dumplings, place a dumpling wrapper on a clean surface. Put a spoonful of the pork and gelatin mixture in the center of the wrapper. Pleat the edges of the wrapper and twist to seal, creating a small pouch.
5. Place the dumplings in a bamboo steamer lined with cabbage leaves or parchment paper. Steam over boiling water for about 10-12 minutes, or until the dumplings are cooked through.
6. Serve the Shanghai Soup Dumplings hot, garnished with chopped green onions. Accompany with rice vinegar for dipping. Enjoy the delightful burst of soup as you bite into each dumpling.