Exciting news! I have made it through the tough first round of Project Food Blog and into the second. For this challenge I have been asked to make a classic dish from another culture, and as I am living in the midst of a culture about as different from my own as it is possible to be, I have decided to make the classic and beloved Shanghai dumpling –
I spent all day (literally!) yesterday making pork skin jelly, an essential component for making completely authentic. X
made possible only by the melting of the jelly during steaming. When I first learnt that the made from slow-cooked pig skin mit I was pretty repulsed. But they taste so good, and so in the interests of good food I have managed to overcome my repulsion and consume about 500 of the beauties.
Here’s how to make the jelly. The next post (my official entry) will tell you how to make the dumplings themselves.
2. Cut the skin into 3cm squares. Remove excess fat.
3. Combine the 8 cups of water, pork skin, and all the remaining ingredients in a stock pot. Bring to the boil.
4. Cook covered for 6-7 hours at a simmer until all the pig skin is dissolved. If the water level drops, top up with boiling water from time to time. When ready, you should have an opaque, milky liquid with scant small pieces of undissolved skin.
5. Strain and reserve the liquid. Refrigerate overnight.
6. When jelly is set, remove any solidified fat from the top. Chop into fine dice. Can be stored frozen for up to three months.
|After 1 hour|
|After 2 hours|
|After overnight refrigeration|