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1
To make the soup, place all the broth ingredients in a large pot, cover with cold water and simmer, skimming often, for 4 hours.
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2
Remove from heat.
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3
Strain the broth, discarding the vegetables and the chicken, and refrigerate.
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4
Remove the layer of fat that forms on the surface.
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5
To make the dumplings, process the shrimp in a food processor until it is a fine paste.
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6
Add the remaining ingredients and process briefly to combine.
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7
Transfer the mixture to a large bowl.
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8
Gather it together and throw it against the bowl about 10 times until the mass is firm.
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9
With damp hands, form the mixture into 20 balls.
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10
Place half of the chicken broth in a pot, bring to a simmer and gently add the shrimp dumplings.
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11
Allow the broth to reach a boil and continue simmering the dumplings for 3 minutes.
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12
Using a slotted spoon, gently remove them from the broth, place in a colander, cool completely under cold, running water and set aside.
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13
Strain the broth into a clean container and set aside.
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14
To make the pork rolls, lightly beat the eggs and place near the stove.
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15
Combine the remaining ingredients in a separate bowl and place near the stove along with a glass of ice water and a teaspoon and a tablespoon measure.
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16
Place a skillet over medium heat.
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17
Add 1 tablespoon of the oil and move the skillet around until the oil completely covers the bottom of it.
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18
When the oil is hot, drop a tablespoon of the egg mixture into the skillet.
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19
Immediately dip the teaspoon into the ice water, fill it with the pork mixture and place the mixture on one half of the small pancake.
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20
With a spatula, fold the other side over to create a miniature omelet.
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21
Flip to cook on the other side and immediately remove to a tray and set aside.
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22
Repeat until you have used up the pork mixture, adding oil as needed.
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23
To complete the hot pot, place the reserved chicken broth and the strained broth used for cooking the shrimp in a large pot, preferably one that can be used to serve from at the table.
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24
Bring to a simmer.
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25
Taste and adjust seasoning with salt and white pepper to taste.
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26
Add the mushrooms and simmer for 10 minutes.
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27
Add the fresh shrimp and cook for 3 minutes.
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28
Add the cabbage and cellophane noodles and continue cooking until the pot begins to simmer.
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29
Carefully add the shrimp dumplings and then the pork rolls in egg wrapper to the soup.
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30
Cover.
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31
Simmer for 3 minutes.
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32
Remove from heat and allow to sit for 10 minutes.
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33
Place the pot in the middle of the table and ladle into soup bowls.
