Traditional Soup Dumplings 小笼包

Ingredients：

Beef Tendon Soup Jelly

1200g Beef Tendon
3 Slices of Scallion White
2 Slice of Ginger
3 Pieces of Bay Leaves
½ tsp Szechuan Peppercorn
½ tsp Fennel Seeds
2 Star Anise
2L Hot Water for pressure Cooker
¾ tsp Salt to taste

Dumpling Dough

400g All Purpose Flour
250g Warm Water (roughly 160 °F)

Dumpling Fillings：

Seasoning Water

1 Cup Cold Water
½ tsp Szechuan Peppercorn
½ tsp Fennel Seeds
1 Star Anise

Fillings

200g Chopped Scallion White
2tsp Pureed Ginger
1.5tsp Salt
500g Ground Pork
½ tsp Szechuan Peppercorn Powder
¼ tsp White Pepper Powder
1.5tbs Chicken Powder
1 Egg White
500g Chopped Beef Tendon Jelly
Dipping Sauce: Dark Vinegar and slices of ginger

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