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1
make the chicken stock In a large, deep pot, combine the chicken, pork, ginger, scallions, carrot, broth and water and bring to a boil.
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2
Reduce the heat and simmer until the chicken is cooked through, about 30 minutes.
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3
Remove the chicken and, when it is cool enough to handle, pull the meat from the bones.
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4
Return the bones to the pot and simmer over moderately low heat until the broth is very flavorful and reduced to 6 cups, about 1 1/2 hours longer.
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5
Strain the stock and skim the fat from the surface.
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6
Reserve the chicken meat and pork for another use.
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7
make the chicken stock In a small bowl, combine the gelatin with 1/3 cup of cold water and let stand for 5 minutes.
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8
Whisk the softened gelatin into 3 cups of the hot stock until melted.
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9
(Reserve the remaining stock for another use.)
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10
Pour the gelatinized stock into a 2-quart glass or ceramic baking dish and refrigerate until firm, at least 3 hours or overnight.
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11
meanwhile, make the dough In a medium bowl, stir 1/2 cup of the the all-purpose flour with 1/2 cup of the bread flour and 1/2 cup of boiling water until thoroughly combined.
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12
Turn the hot-water dough out onto a work surface and knead until fairly smooth, about 5 minutes.
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13
meanwhile, make the dough In a glass measuring cup, combine 2 cups of room-temperature water with the saffron and let stand for 5 minutes.
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14
In the bowl of a standing electric mixer fitted with the dough hook, blend the remaining 4 cups of all-purpose flour and 1 cup of bread flour with the salt.
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15
Add the saffron water and beat at medium speed until a smooth dough forms, about 5 minutes.
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16
Add the hot-water dough and beat at medium speed until incorporated, about 5 minutes.
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17
Turn the dough out onto a work surface and knead it into a smooth ball.
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18
Wrap the dough in plastic and let stand at room temperature for 30 minutes or refrigerate overnight.
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19
make the filling In a small bowl, cover the dried mushrooms with boiling water and soak until softened, about 20 minutes.
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20
Drain, squeezing out any excess liquid; discard the stems.
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21
Finely chop the caps and transfer them to the bowl of a standing electric mixer fitted with the paddle.
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22
Add the ground pork, crab paste, chives, potato starch, sesame oil, dark and mushroom soy sauces, sugar, ginger, salt and white pepper.
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23
Beat at medium speed until thoroughly combined, about 5 minutes.
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24
make the filling In a food processor, pulse the jellied chicken stock until finely chopped; beat into the pork mixture at medium speed until the mixture is light and fluffy, about 5 minutes.
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25
Form and Steam the Dumplings Cut the dough into 4 pieces.
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26
Working with one piece at a time and keeping the rest covered, roll the dough into a 1-inch-thick rope.
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27
Pinch or cut the rope into 3/4-inch pieces and roll them into balls.
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28
Then, using a small dowel, glass bottle or Chinese-style rolling pin, roll each piece of dough into a thin 3 1/2-inch round, dusting with flour as necessary.
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29
(For an alternative method, see Note.)
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30
Lightly dust the rounds with flour, transfer to a floured baking sheet and cover with a damp towel to keep them from drying out.
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31
Repeat with the remaining dough.
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32
You should have 4 dozen rounds.
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33
Form and Steam the Dumplings Line 2 baking sheets with wax paper and dust lightly with flour.
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34
Working with 1 dough round at a time and keeping the rest covered, spoon a well-rounded tablespoon of the filling onto the center of the round.
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35
Using your fingers, pinch and pleat the dough around the filling, leaving a tiny steam vent at the top; transfer to the baking sheet and top with a goji berry, if using.
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36
Repeat with the remaining dough and filling.
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37
Form and Steam the Dumplings Fill a pot with 2 inches of water and bring to a boil.
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38
Arrange the dumplings in a bamboo steamer basket in batches, leaving at least 1 inch between them.
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39
Cover and steam over the boiling water until the dough is shiny and the filling is soupy, about 5 minutes.
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40
Serve right away while you steam the remaining dumplings.
