Sour Soup with Shiitake Mushrooms, Baby Cabbage, and Pork Dumplings

Wash the pork clean, remove the skin, and chop it finely or grind it into minced meat using a meat grinder.

Clean the baby bok choy, let it air dry, and then chop it finely.

Wash the fresh shiitake mushrooms and chop them finely.

Add 3 grams of five-spice powder.

Add 15 grams of salt.

Squeeze in 20 grams of oyster sauce.

Add 20 grams of peanut oil.

Stir the minced meat in one direction, either clockwise or counterclockwise, until it becomes sticky and elastic. Add a small amount of water or broth gradually in the middle while stirring to make the meat tender and juicy. Then let it sit for half an hour to allow the flavors of the meat to further blend.

Wrap the dumplings, and sprinkle a little cornstarch on the tray to prevent sticking.

After the water boils, add a spoon of oil, then put in the dumplings. Use a slotted spoon to lift them from the bottom to prevent them from sticking to the pot. Cover and cook until the water boils again, then uncover and add a bowl of cold water, cover again and continue cooking. Depending on the size of the dumplings and the thickness of the wrappers, add cold water one or two more times. Finally, uncover and cook for another two to three minutes until the dumpling wrappers are semi-transparent. If you're not sure whether they are cooked, you can taste one.

According to your own preference, put an appropriate amount of light soy sauce, vinegar, chili powder, toasted sesame seeds, sesame oil, and chopped cilantro in a bowl.

Scoop out the cooked dumplings and put them into a bowl, mix them a few times, and the sour soup dumplings are ready.