The jelly broth is the key ingredient for this recipe. It can set in the fridge and you can wrap it into the dumpling. When you cook it, it melts into a delicious broth. You want to make this one day early because it is the time-consuming part.
You will need 300 grams of pork skin. If you don’t want to cook with pork, you can use beef tendon, or even gelatin powder will work. The ratio is different. l included that in the video.
Put the skin in a big pot. Add enough water to cover it. Bring this to a boil. You will see some impurities floating on the top. That is what makes pork skin smells awful. We gonna get rid of that by washing it under running water.
Give the pork skin a check to see if there is any attached hair. My pork skin came pretty clean. If yours has it, you can scratch it or burn it. You also want to trim off any excess fat because we don’t want our broth to be too oily.
Cut the skin into smaller pieces which will help the gelatin dissolve into the liquid faster. Add it to a clean pot, along with some Chinese cooking wine, spring onion, ginger, and garlic. Pour in 6 cups of water. Bing this to a boil. Turn the heat to low. Let it simmer for 2 hours.
2 hours later, the skin should be completely soft that you can easily break it apart with chopsticks. The broth should have a milky and creamy texture. It is very thick and velvety. Even though I show how the broth should look like, it is still quite hard to know if it is good enough to be set in the fridge. Here is a great way to test. Dip a spoon into the broth and put it in room temperature for 5-8 minutes. You should see that the thin layer of broth attached to the spoon is already started setting. That is the gelatin is forming up, which means your broth is good to go. My room temperature was 14 C / 57 If you live in a hot place, you can put it in the fridge to test.
Let the broth go through a sieve and get rid of the solid part. You should have about 2 cups of broth left. If you don’t have enough, you can add some water to it. If you have too much liquid, you can always put it back on the stove and reduce it.
Pour the broth into a container. A plastic wrap will help you take out the jelly easily. Let it sit in the fridge for at least 6 hours so it has enough time to form up.