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Quail Egg Dumpling Soup


Quail Egg Dumpling Soup
6 ounces finely minced or ground pork
1 Tablespoon thin soy sauce
2 teaspoons Chinese rice wine
1/2 teaspoon salt
1/2 scallion, green part only, minced, divided
1 teaspoon minced fresh ginger, divided
25 meat or wheat dumpling skins*
2 quarts chicken stock
1. Mix pork, soy sauce, rice wine, salt, half the minced green scallion, and half the minced ginger root.
2. Lightly dampen half a dumpling skin, and make a dumpling putting one teaspoon of the meat mixture in each skin, wet the edges and all areas where there is no meat. Fold and seal the meat in, pushing any air out. Put the dumpling on a plate, make the next one, and do not allow the dumplings to touch each other. Let the dumplings rest half an hour.
3. Bring the stock and the remaining ginger to the boil, and add the dumplings and when they float to the top, add the rest of the minced scallion, then serve.
Note: Meat skins, called yan pi, are available in some Chinese markets, particularly those servicing large numbers of Fujianese and/or Taiwanese customers.

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