Huiji Steamed Soup Dumplings 汇集汤汁蒸饺子

A. The Dumpling skin
Ingredients
200-300g plain flour
Some water
(For 200g of plain flour, you need about 100-150ml of water)
As I do not have an exact measurement, you have to adjust the amount of the flour and water by yourself.

Directions
1. Pour 200g of plain flour in a big mixing bowl or plate. Add some water (50 ml first), do not add too much water at one time, gradually add the water and knead. Knead the dough until SMOOTH and NOT STICKY to your hands. You may add some more water if its too dry, if its too wet and sticky, you have to add a bit more flour (It is recommended to add 1 tsp at one time).

B. The Huiji Broth
Ingredients
200 ml chicken soup or homemade pork bone broth 
1 tbsp Huiji Waist Tonic
1/2 tbsp brown/black powdery sugar
1.5 tsp gelatine powder

Method
1. Bring the chicken soup or broth to boil, add Huiji waist tonic and brown sugar. When the sugar is dissolved, mix the gelatine powder into the Huiji broth. Use low fire and stir it constantly until the powder is well dissolved. 
2. Pour the Huiji broth into a container and keep it in the fridge for 1hr or until the jelly is set. 
3. Cut the Huiji broth jelly into small cubes and keep in the fridge to be used later.

C. The Fillings
Ingredients
250g minced pork
500g prawns, roughly chopped (optional)
30-50g chives (chopped)
1 diced dried chinese mushrooms 

Seasonings
1 tbsp oyster sauce
1/4 tsp salt
1/2 tsp sesame oil
Dash of pepper
1 tbsp corn flour

Method
1. Mix all the ingredients and seasonings in a mixing bowl. Throw/smack the meat paste into the bowl for a couple of times until its gluey. Marinate for 2 hours.

D. To assemble
1. On a flat surface, sprinkle some plain flour. Gently shape all of the dough into small balls. Flatten and shape each ball into a 8cm wide wrapper. Lightly floured each wrapper to prevent sticking and try not to stacking the dumpling skin.
2. Place a wrapper in your cupped hand. Scoop about a tablespoon of filling and 2-3 cubes of jelled Huiji Broth, position it in the centre. Gently fold the side of the skin (clockwise or anti-clockwise) until it ends and leaving the centre part opened. Use index finger and thumb to pinch the rim of the dough and slightly pull up the rim higher as to prevent the soup from leaking out. 

E. To steam
1. Put 3-4 Huiji Broth Dumplings in parchment-lined bamboo steamers by leaving 1-2cm of space in between and steam over boiling water for 6–8 minutes. When the dumplings are cooked, it will become translucent. Be careful of the pipping hot Huiji Broth in the dumplings. Serve immediately.