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1
Hours or a day before making the dumplings, cook the agar-agar in the chicken broth until completely dissolved. Pour into a shallow dish. Cover and refrigerate for a few hours until it gels.
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2
Mix all the filling ingredients.
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3
Dice the gelled agar-agar/broth into small pieces and mix with the filling ingredients.
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4
Refrigerate this mixture.
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5
To make the wrappers:.
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6
Mix flour and egg.
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7
Add water a little at a time until a soft but not sticky dough is formed.
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8
Knead until dough is smooth and elastic.
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9
Roll the dough into a long sausage, 1 inch in diameter.
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10
Cut the dough into walnut-sized pices, then roll them into round balls; cover the balls with a damp towel.
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11
You are now going to make crescent-shaped dumplings.
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12
Dust your work surface with a little flour.
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13
Roll a piece of dough into a paper-thin circle.
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14
Put about a tablespoon of filling (now including the gelled broth) in the center of the circle.
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15
Fold the circle in half to look like a half-moon.
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16
Pleat the top curved edge.
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17
Pinch the pleated edge and the unpleated edge together to seal.
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18
Gently tap the crescent's round bottom so that it can stand up.
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19
Place the crescent-shaped dumpling between towels.
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20
Make the remaining crescents in the same way.
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21
Place a layer of cheesecloth in the bottom of a steamer.
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22
Arrange the crescent dumplings on the cloth.
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23
Cover and steam over high heat for 10 minutes.
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24
Serve hot with ginger-vinegar-soy dip.
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25
To make the dip:.
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26
Mix all dip ingredients in a serving bowl, cover, and allow to stand at room temperature for at least 10 minutes before serving; it should keep for hours at room temperature.
