Prep time: 1 hour (including making the dimsum/dumplings)
Cooking time: 1 hour
Yields: serves 12 to 16 people
NOTE: While there was no written recipe for this cooking video – i try to remember the ingredients, its measurements, cooking time and the entire process.
MAKING OF CALDO OR BROTH
1 lb Pork (shoulder)
4 pcs (1 1/2 lbs chicken thighs) you can use bone in and skin on chicken thighs) (I just don’t want the extra fat on my soup that’s why I used lean)
18 cups of water
Boil water and pork for 15 minutes or until fork tender.
Add chicken after 15 minutes and continue to boil for another 15 minutes.
Remove the meat and set aside.
Cool down and shred into pieces.
Reduce broth to 12 cups by boiling down.
MEANWHILE – Let’s make the filling
1 lb ground pork
2 tbsp soy sauce
2 tbsp Knorr liquid seasoning
1 cup chopped cilantro/or green onions or kinchay
1 tbsp minced garlic
Combine all ingredients well.
Then use square wonton wrappers for the actual dumpling making.
Please watch the video for the process.
It will yield around 50 pcs of dumpling.
Set aside and allow to set for 30 minute.
MEANWHILE – Let’s make the soup.
4 tbsp cooking oil
1 large onion, peeled and chopped
5 cloves garlic
1/2 tsp annato or ahcuete powder
fish sauce or patis for seasoning
8 cups of homemade broth
1 tbsp chicken seasoning or powder
left over wonton wrappers cut into long strips
1 can evaporated milk.
In a big pot – pre heat oil for a minute before adding onions.
Saute onions for 3 minutes until brown and wilted.
Add garlic and cook for 30 seconds.
Add achuete powder
Add fish sauce
Add ground pepper
Cook for a minute.
Then add shredded meat.
Then add 8 cups of broth.
Add chicken seasoning.
Bring to a boil (5 minutes)
Cook until the dumplings start floating. This means they are cooked.
Add wonton strips
Cover and cook for 2 minutes.
Turn the heat to low.
Then add milk.
Turn off heat.