Pork Dumpling Soup

Ingredients:

Filling

• 50g wood ear mushroom
• 175g ground pork
• 100g shelled and defined raw shrimp, cut into small pieces
• 2 peeled fresh or canned water chestnuts, minced (optional)
• 2 stick of scallion (chopped)
• 1 packet of dumpling wrapper

Seasonings

• 1 1/2 teaspoons oil
• 1 teaspoon Chinese rice wine (Shaoxing) or sherry
• 1/2 teaspoon sesame oil
• 3/4 teaspoon chicken bouillon powder
• 1/2 teaspoon salt
• 3 dashes white pepper 

Soup

• 1 3/4 cups (425 ml) Homemade Chicken Stock  or 1 can store-bought chicken broth
• 1 cup (250 ml) water
• 3 dashes white pepper
• Salt, to taste

Garnishing

• 1 stick scallion (chopped)

Method:

1. Soak the wood ear mushroom with warm water for about 15 minutes. Cut it into thin dice.
2. Make the filling by combining the wood ear mushroom, ground pork, shrimp, water chestnuts, green onion, and all the Seasonings ingredients together. Chill the filling in the refrigerator for 30 minutes.
3. To assemble the water dumplings, place a piece of the wrapper on your palm and spoon about 1 tablespoon filling onto the wrapper. Place the dumplings on a floured surface or baking sheet. Cover them with a damp kitchen towel to prevent drying.
4. Bring the water to a boil in a pot. Gently transfer the wrapped water dumplings into the boiling water and boil until they float to the top, about 2-3 minutes. 
5. Remove the water dumplings with a slotted spoon, drain the excess water, and cover them to prevent drying.
6. Bring to boil the chicken broth and water in another pot. Add the white pepper and salt to taste.
7. Transfer water dumplings into a soup bowl, add some of the soup into the bowl, garnish with some chopped green onion and serve immediately.