Step 1

Place all stock cube ingredients except gelatin/agar-agar into a large pot and boil without lid on. When the soup is boiling, place lid on pot. Simmer on low heat for 1 hour.

Step 2

To keep stock clear, use a soup ladle to skim soup surface to filter residue and impurities. Discard chicken carcass and other solids, and strain soup with soup strainer. Measure 4 cups of stock, and store the rest for future use.

Step 3

Place 4 cups of the stock back into a clean pot. Turn on heat and when it starts to boil again, turn off heat. Add gelatin/agar-agar and stir until dissolved.

Step 4

Pour stock into containers and refrigerate until set. When the stock cube is set, use a knife and cut into strips. Cut the stock cube strips into 1cm x 1cm cubes.

Step 5

Mix all dumpling filling ingredients in a bowl, making sure all ingredients are evenly mixed. Set aside in a bowl covered with clingwrap while making dough wrapper.

Step 6

For the dumpling wrappers (by hand) If using electric mixer to mix dough go to Step Dust work surface with flour. Place flour in mixing bowl and pour 1/2 of the hot water in the flour. Mix flour mixture and water until combined. Add the remaining hot water and knead with hands until dough forms. Add cold water and cooking oil in small amounts as required and knead with hands until dough becomes elastic. Cover with cling wrap and let dough mixture sit for 30 minutes. Proceed to Step 8.

Step 7

For the dumpling wrappers (By Electric Mixer) Fit electric mixer with paddle attachment. Put 3/4 of the flour in the mixing bowl of an electric mixer. Set the mixer to the lowest speed, and slowly pour about a third of the hot water in the bowl. Slowly add the rest of the hot water until the dough begins to form. Add cold water and oil in small amounts. Add remaining flour and knead on the lowest setting until the dough becomes elastic. Cover with cling wrap and let dough mixture sit for 30 minutes.

Step 8

Dust the work surface lightly with flour. Divide dough into four equal round balls. While taking one ball and covering the remaining 3 with cling wrap, roll balls into log of diameter of 3-4cm with rolling pin and cut dough into 15 pieces. For each piece, roll the pieces between your palms to get a round ball. Roll the round the dough balls flat and use an egg ring to cut out an even, round-shaped flat dough wrapper.

Step 9

Repeat STEP 8 with rest of the dough until all wrappers are ready to be used. Be sure to cover dough that is not used with a towel to prevent drying.

Step 10

Fill dough wrapper with 1 tablespoon of dumpling filling and add 1 stock cube on top of the filling. Pinch pleat all the way around the dough wrapper.

Step 11

Fill bamboo steamer with baking paper and be sure to place dumplings at least 2 cm apart to avoid soup dumplings sticking together. Steam for 10-12 minutes and serve hot with dipping sauce.