To begin, we need to prepare the aspic. This is quite simple yet key for that signature soup inside the dumpling.

Soak the gelatin: If using gelatin powder, sprinkle it over ¼ cup of cold water. Let it bloom for 5 minutes.

Heat the broth: In a saucepan, bring your chicken broth to a gentle simmer. Stir in the salt.

Combine: Once the broth is hot, mix in the bloomed gelatin until it’s fully dissolved.

Chill: Pour this mixture into a shallow dish and refrigerate until firm (about 2-3 hours or overnight). You want it to set nicely.

While the aspic chills, let’s work on the filling. This filling is a blend of savory notes and textures.

Combine ingredients: In a large bowl, mix together the ground pork, cooked vermicelli, soy sauce, kosher salt, minced garlic, lemongrass, white pepper, green onions, sesame oil, water chestnuts, cilantro, ginger, and fish sauce.

Blend: I like to use my hands here. It really helps meld all the flavors and ensures that every bite is delicious.

Taste test: If you want to be sure of the flavor, you can cook a small spoonful in a skillet. Adjust seasoning if needed.

Now comes the fun part – putting it all together!

Prepare the skins: Lay out your wonton skins on a clean surface. Place a cabbage leaf underneath each one to prevent sticking.

Portion the filling: Take about a tablespoon of the filling and place it in the center of each skin.

Add aspic: Cut the chilled aspic into small cubes and add one piece on top of the filling.

Seal: Lightly brush the edges of the skin with the beaten egg. Carefully fold the skin around the filling, pinching the top to seal completely. Aim for pleats for that authentic look.

Repeat: Continue this process until all the filling is used.

Cooking these dumplings can feel like magic. It transforms your hard work into a delightful dish.

Set up a steamer: Fill a pot with water and bring it to a boil. Place a steamer basket on top without letting it touch the water.

Steam the dumplings: Arrange the dumplings in the basket, ensuring they don’t touch each other. Cover and steam for about 8-10 minutes.

Check for doneness: The dumplings are ready when they become shiny and slightly translucent.