Ingredients:

  • 2 cups lean beef or chicken stock
  • 2 sheets unflavored gelatin
  • 1 tsp light soy sauce
  • 1 slice fresh ginger
  • 1 lb lean ground beef
  • 2 tbsp soy sauce
  • 1 tbsp Shaoxing wine
  • 1 tbsp grated fresh ginger
  • 2 scallions, finely minced
  • 1/2 tsp white pepper
  • 1 tsp toasted sesame oil
  • 2 cups all-purpose flour
  • 3/4 cup warm water
  • 1/2 tsp salt

Instructions:

  1. Simmer the stock with ginger and soy sauce for 5 minutes.
  2. Remove from heat and stir in the gelatin until completely dissolved.
  3. Pour the mixture into a shallow container and refrigerate for at least 6 hours until it sets into a firm jelly.
  4. In a large bowl, combine ground beef, soy sauce, wine, ginger, scallions, and white pepper.
  5. Dice the chilled aspic into small cubes and gently fold them into the meat mixture.
  6. Stir in the sesame oil until the filling becomes a cohesive, slightly tacky paste.
  7. Mix flour and salt; gradually add warm water, kneading until a smooth dough forms.
  8. Cover the dough and let it rest for 30 minutes to relax the gluten.
  9. Roll dough into thin wrappers, fill with meat mixture, pleat, and steam for 10 minutes.