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Pork Soup Dumplings
Ingredients
- ½ pound pork skin, cut in half
- 1 pound pork bones
- 1 pig's foot
- 3 scallions, cut into 1-inch pieces
- 1 3-inch piece ginger, peeled, thinly sliced
- 2 tablespoons Shaoxing wine (Chinese rice wine)
- Kosher salt
- 1¼ pounds ground pork shoulder (Boston butt; 20% fat)
- 3 scallions, finely chopped
- 1 garlic clove, finely grated
- 1 tablespoon soy sauce
- 1¾ teaspoons kosher salt
- 1¼ teaspoons Shaoxing wine (Chinese rice wine)
- 1¼ teaspoons sugar
- 1¼ teaspoons toasted sesame oil
- ¾ teaspoon finely grated ginger
- ¾ teaspoon freshly ground white pepper
- 3 cups all-purpose flour, plus more for surface
- 1 tablespoon vegetable oil
- 2 scallions, thinly sliced
- 1 2-inch piece ginger, peeled, julienned
- ⅓ cup black vinegar
- 2 tablespoons soy sauce
- 1 head Napa cabbage
- Nonstick cooking oil spray
- A 1"-diameter wooden dowel, a bench scraper, a ruler (optional); a bamboo steamer
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