Soup Dumplings

Directions

1. Bring chicken broth to a boil. Pour 3 tbsp (45 mL) water into small bowl; sprinkle gelatin over. Let stand until gelatin softens. Add to hot broth; stir until gelatin is dissolved. Transfer to 13x9x2-inch (33x23x5 cm) glass dish. Cover; refrigerate at least 4 hours or overnight. Cut into small cubes.
2. Combine pork,shrimp,green onions,ginger,sugar,soy sauce,garlic,salt,pepper,wine and sesame oil with a fork just until blended (do not over mix or it will be tough). MAKE-AHEAD Can be made 1 day ahead. Cover and refrigerate.
3. Line 2 rimmed baking sheets with parchment paper. Place 1 dumpling wrapper on work surface. Spoon a heaping teaspoon of filling onto center of wrapper,top with 2 or 3 aspic cubes.
4. Pleat the wrapper. Lightly brush edges of dumpling wrapper with water. Bring 1 corner of wrapper up around filling,then pleat remaining edges of wrapper at regular intervals all around filling until filling is enclosed and wrapper forms bundle-like shape with small opening at top.
5. Twist the top. Gather top edges of wrapper together and twist at top to enclose filling. Place on baking sheet. Repeat with remaining wrappers and filling. MAKE-AHEAD Can be refrigerated,covered,for 1 day,or frozen in single layer in covered containers for up to 3 months.
6. Line each layer of bamboo steamer basket with cabbage leaves; place over wok filled with enough water to reach just below bottom of bamboo steamer basket. (Or line metal steamer rack with cabbage leaves and set over water in large pot.) Place dumplings atop cabbage,spacing apart.
7. Bring water to boil. Cover; steam until cooked through,adding more water to wok if evaporating too quickly,about 12 minutes for fresh dumplings and 15 minutes for frozen. Serve dumplings immediately,passing sauce alongside for dipping.
8. To make dipping sauce: In small bowl,stir together green onions,ginger,black vinegar,soy sauce and chili oil (if using). Will keep for up to 3 days.