Place on Top of Soup Large Dumpling

Name: Place on Top of Soup Large Dumpling (Sheung Tong Gao)
Cuisine: Chinese
Ingredients: 10 black peppercorns; 1 piece of dried mandarin peel; 2 tablespoons light soy sauce; 1 star anise; 300 g (10½ oz) minced pork, mixed with 2 egg whites; 300 g (10½ oz) minced pork, mixed with 2 egg whites; 8 balls of shui gao dough (roughly 25 g/1 oz each); 1 teaspoon salt, to season at the end; 300 g (10½ oz) pork ribs; 500 g (1 lb 2 oz) chicken wings; 1 thumb-size piece of ginger; 100 g (3½ oz) wind-dried Chinese ham; 4 spring onions (scallions); 4 spring onions (scallions); 1 spring onion (scallion), chopped, to garnish; ½ a recipe’s worth of any of the fillings from the previous 3 dumpling recipes; 1 spring onion (scallion), chopped, to garnish

Sheung Tong Gao

Preparation info

Serves
8
people as a starter

Difficulty
Complex

Appears in

Hong Kong Diner

By Jeremy Pang

Published 2017

About

Ingredients

The Classic Chinese Broth

500 g (1 lb 2 oz) chicken wings
300<

Asia
Hong Kong (China)
Main course
Starter
Soup

Method

To make the broth, first place the chicken wings and pork ribs in a large stockpot or saucepan and pour boiling water over them to cover. Bring to the boil, then reduce the heat and simmer for 5 minutes. Take off the heat and pour away the water and any scum that has come to the surface. Under the tap, rinse the meat with cold water to get rid of any residual scum or impurities.

Now add