Directions

1. Sweet and Sour Soup Filling Directions:

   1. Add vegetable broth, garlic, ginger, onion, light soy sauce, toasted sesame oil and chili pepper to a large stock pot over high heat.

   2. Bring to a boil, then reduce to a simmer. Cover pot and simmer for 1 hour.

   3. Using a chinois and a large bowl, strain and discard solids, then return the liquid to the stock pot and bring to a simmer.

   4. Add Pineapple Tidbits, bamboo shoots, wood ear mushrooms, shiitake mushrooms, and day lily and cook for 15 minutes.

   5. After 15 minutes, reduce heat to low and with a wooden spoon, stir in extra firm tofu, scallions and the beaten egg and cook for 3 additional minutes.

   6. Remove from heat and add in Pineapple Juice, white pepper and 1/2 cup black vinegar and allow soup to cool for at least 30 minutes.

   7. Once cooled, use a chinois and a large bowl to strain and reserve solids. Return 2 cups of soup to a saucepan over medium heat and bring to a boil. Reserve the remaining soup for later use.

   8. As soup begins to simmer, use a whisk to slowly mix in agar agar powder. Once mixed, bring mixture to a full boil, then remove from heat.

   9. Place soup in a container and place in the refrigerator to cool and gelatinize.

   10. Once mixture has cooled and gelatinized, remove from the container and finely dice the mixture. In a large bowl combine the diced agar mixture and the strained solids and mix well. Reserve for filling for dumplings.

2. Dumpling Wrappers Directions:

   1. Using a wooden spoon, mix all-purpose flour, hot water and kosher salt in a mixing bowl until it forms a shaggy ball.

   2. Turn the ball onto a lightly floured surface and knead for 10-15 minutes, until the dough is soft and silky.

   3. Place into a lightly oiled bowl and cover with a damp towel for 30 minutes.

   4. After 30 minutes, divide the dough ball into 4 equal pieces and use your hands to roll each piece into 10-inch-long cylinder shapes.

   5. Working in batches, cut each cylinder into 1-inch rounds and cover with a damp towel to prevent them from drying out while you work.

   6. Once all the dough has been cut, use a rolling pin to roll each piece to 2-1/2 inches wide and 1/16 inch thick.

   7. Keep prepared dumpling wrappers and dough balls covered to prevent them from drying out.

3. Pineapple & Ginger Black Vinegar Dipping Sauce Directions:

   1. Add Crushed Pineapple, 1 Tablespoon grated ginger, 1 cup black vinegar, 1 cup regular soy sauce and toasted sesame oil to a bowl and mix until well blended.

4. Sweet and Sour Dumpling Directions:

   1. To fill one dumpling, hold a single wrapper in your slightly cupped hand. Add 1 tablespoon of filling in the center and press down gently. Use both sets of index fingers and thumbs to pleat and pinch the edge of the dough together to form a closed pouch. Be sure to pinch and twist the dough at the end to completely seal the dumpling. Cover dumplings with a damp towel to prevent them from drying out as you work. Repeat for all dumpling wrappers.

   2. Once all the dumpling wrappers have been filled, place them into a 12-inch bamboo steamer basket and steam for 8-10 minutes. Remove from heat and serve.

5. To Serve:
   

   1. Top 4 fully steamed Sweet and Sour Dumplings with 2 tablespoons of scallions and 2 teaspoons of black sesame seeds.
   

   2. Serve with 1/4 cup of pineapple & ginger black vinegar sauce on the side.