Shrimp Soup Dumplings

Ingredients

• For the chicken consommé and the wheat flour wrappers:
• For the consommé
• 3 pounds chicken wings
• 4 ounces Smithfield ham
• 1 cup sliced scallions, white parts only
• 2 ounces sliced peeled fresh ginger
• 3 dried shiitake mushrooms
• 1 large garlic clove, peeled
• 1 tablespoon mushroom soy sauce
• 2 teaspoons Shaoxing wine
• two 1/4-ounce packets powdered unflavored gelatin
• 1/4 cup cold water
• For the wrappers
• 2 1/2 cups (363 grams) all-purpose flour, plus more for rolling
• 3/4 cup hot (but not boiling) water
• 1 tablespoon vegetable oil
• 1/4 cup cold water
• For the soup dumplings:
• For the soy-vinegar dip
• 1/4 cup soy sauce
• 2 tablespoons rice wine vinegar
• 1 garlic clove, smashed
• 1/4 teaspoon freshly ground black pepper
• For the dumplings
• 2 1/2 ounces (70 grams) peeled and deveined shrimp
• 8 ounces (225 grams) fatty (80/20) ground pork
• 3 tablespoons minced scallions
• 2 tablespoons minced onion
• 1 tablespoon sugar
• 1 tablespoon soy sauce
• 1 1/2 teaspoons minced garlic
• 1 1/2 teaspoons rice wine vinegar
• 1/4 teaspoon sesame oil
• 1/4 teaspoon kosher salt
• 1 1/4 cups chicken consommé (from above)

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