Prepare the filling: In a bowl, combine ground pork, shredded chicken, imitation shark fin (or fish maw), diced bamboo shoots, soy sauce, sesame oil, white pepper, and salt. Mix well until all ingredients are evenly distributed.
To wrap the dumplings, take a large square wonton wrapper. Place a generous spoonful of filling in the center. Brush the edges with water and fold the wrapper into a large parcel or half-moon shape, sealing the edges tightly. Ensure there are no air pockets.
Steam the prepared dumplings in a steamer basket lined with parchment paper for 15-20 minutes, or until the filling is fully cooked through.
While dumplings are steaming, prepare the superior broth. Heat chicken broth in a pot. Add soy sauce, sesame oil, salt, and white pepper to taste. Bring to a gentle simmer.
Once steamed, place one or two large dumplings into a deep serving bowl. Ladle a generous amount of hot superior broth over the dumplings. Garnish with chopped spring onions and serve immediately.
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