Personal Shopper

• 0.2 medium-sized whole chicken
• 0.6 stalks scallions
• 1.2 slices ginger
• 36 g allpurpose flour
• 12 g hot water
• 7 g tap water
• 90 g minced pork
• 0.6 stalks scallions
• 0.2 tablespoon minced ginger
• 0.2 tablespoon light soy sauce
• 0.2 tablespoon shaoxing rice wine
• 0.05 teaspoon ground white pepper
• 0.05 teaspoon salt
• 0.1 teaspoon sugar
• red rice vinegar
• ginger

Steps

1. Preheat the oven at 390°F/200°C/Gas 6 (Fan-assisted 360°F/180°C).
2. Place chicken in an oven-proof pot/pan/baking tray. Put scallions and ginger inside the chicken. Cover tightly with a lid or tin foil.
3. Cook in the oven for 1 hour, then leave to cool (covered).
4. Keep the chicken for other dishes. Pour the liquid into a container and refrigerate for at least 4 hours until it turns into a jelly-like aspic (about 250g).
5. In a mixing bowl, add hot water to the flour and mix with chopsticks or a spatula, then add tap water.
6. Combine and knead into a dough. Leave to rest (covered) for 10 minutes, then knead again until very smooth.
7. Cover and rest for a further 30–60 minutes until the dough becomes soft.
8. Mix minced pork with all the seasoning until well combined.
9. Use a spoon to remove the layer of chicken fat on top of the aspic, then use a fork to break it into tiny pieces; add to the pork and mix well.
10. Keep the filling refrigerated for at least 30 minutes and do not take out until you are ready to assemble the dumplings.
11. Roll the dough into a rope and divide into 20 pieces, then press into discs with the palm of your hand. Cover at all times when not using.
12. With a rolling pin use the “roll and turn” technique to flatten each piece into a very thin disc about 12cm/4.7 inches in diameter; dust the surface with flour if it sticks.
13. Assemble the dumplings one by one as you roll out each wrapper; do not stock up as they dry out very easily.
14. Place a spoonful of the filling (about 35g) in the middle of the wrapper.
15. Pleat into a round dumpling with about 15–20 folds; you may leave the middle part open or sealed.
16. Line the steamer basket with steamer parchment paper or cut regular parchment paper into squares (see notes if using a metal steamer).
17. Place dumplings in the steamer leaving at least 3cm/1 inch space between them.
18. Bring water to a full boil in a wok or pot, then put the steamer basket on top, turn the heat to medium-low and steam for 8 minutes (increase to 10 minutes if cooking more than 10 dumplings at a time).
19. Bring the steamer basket to the table to serve.
20. Hold the top part of the dumpling with chopsticks, pick up and place onto a soup spoon or small saucer, open a small hole with the chopsticks to let the soup flow out and slurp up.
21. Gently dip the dumpling into the dipping sauce (vinegar mixed with julienned ginger) and eat in 1–2 bites.
22. You may store leftover dumplings in the fridge for up to 2 days; steam for 3 minutes to reheat, though you may not get any soup as liquid is absorbed by the wrapper over time.
23. Since soup dumplings are very delicate, making them in advance or freezing is not recommended.