Intensifying and infusing the chicken stock that these dumplings are simmered in adds a great depth of flavour to these irresistible morsels. Use the broth as a base for soup, if desired.
300 g (10½ oz) minced (ground) skinless chicken thigh fillets
1½ teaspoons finely grated fresh ginger
1 tablespoon hoisin sauce
2 tablespoons finely snipped garlic chives
1 teaspoon dark soy sauce
1 teaspoon black vinegar
40 round gow gee (egg) dumpling wrappers
2 teaspoons cornflour (cornstarch)
Light soy sauce, to serve
3 litres (105 fl oz/12 cups) white chicken stock
1 dried shiitake mushroom
1 piece dried mandarin peel
2 spring onions (scallions), white part only, split in half lengthways
2 star anise
1 cm (½ inch) piece ginger, sliced
1 piece cassia bark
1 tablespoon light soy sauce
1. To make the poaching broth, place the stock in a large saucepan and bring to the boil. Boil for 15 minutes or until reduced by a third. Add the dried shiitake mushroom, mandarin peel, spring onions, star anise, ginger and cassia, reduce the heat and simmer for 10 minutes to allow the flavours to infuse. Set aside to cool for 10 minutes. Strain the broth into a clean saucepan and place over medium heat. Stir in the light soy sauce and bring to a simmer.
2. Meanwhile, place the chicken, ginger, hoisin sauce, garlic chives, dark soy sauce and black vinegar in a bowl and mix with your hands to combine. Lay out a few gow gee wrappers on a clean, dry work surface. Place a heaped teaspoon of the chicken mixture in the centre of each wrapper. Combine the cornflour with 2 tablespoons water in a small bowl and use your index finger to spread some around the edge of a wrapper. Holding the wrapper in your hand, fold it over to form a half-moon shape. Pleat and press the edges to enclose the filling, forming a dumpling. Repeat with the remaining wrappers and filling.
3. Add the dumplings to the simmering broth in batches, cooking them for 3–4 minutes or until just cooked through. Remove with a slotted spoon and serve immediately with soy sauce.