Ingredients

10 cups plus 3 tablespoons (or more) water

2 3/4 to 3 pounds chicken wings, backs, and necks

2 1/2 ounces Chinese-style cured smoked ham or Smithfield ham, cut into 4 slices

3/4 cup coarsely chopped green onions (white parts only)

2 (1-inch-diameter 1/2-inch-thick) slices peeled fresh ginger

1 whole dried shiitake mushroom

1 large garlic clove, flattened

1 tablespoon soy sauce

2 teaspoons Shaoxing wine (Chinese rice wine)

• 1 tablespoon unflavored gelatin (from 2 envelopes)

Sauce

• 1 cup black vinegar
• 6 tablespoons soy sauce
• 2 tablespoons very thin matchstick-size strips peeled fresh ginger

Filling

• 1 pound ground pork
• 1/4 pound peeled deveined uncooked shrimp, finely chopped
• 1/3 cup finely chopped green onions (white parts only)
• 3 tablespoons sugar
• 2 tablespoons soy sauce
• 1 large garlic clove, minced
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon finely grated peeled fresh ginger
• 1/2 teaspoon Shaoxing wine (Chinese rice wine)
• 1/4 teaspoon Asian sesame oil

Dumplings

• 75 (about) 3-inch square or round dumpling wrappers (from two 14-ounce packages)

• 1 large head of Napa cabbage, leaves separated

Description

Steam The Dumplings In Batches And Eat Them When They're At Their Best — Hot Out Of The Steamer.

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