Golden Dragon Tortellini

Making the Pasta Dough

1. Knead pasta dough till smooth and round (15-20 mins). Rest for 1hr, roll it out into a log and cut it up into 24 round pieces. Roll each piece into a ball and use a rolling pin to roll it out into a flat round piece. If you want a perfect round circle, use a round cutter after rolling out the flat piece of dough.

Tip: Make sure the skin is thin to ensure that your dumpling is not too doughy.

Making the Pork Stock Jellies:

1. Place all of the ingredients into a stockpot, cover with cold water and bring to a boil. Immediately lower the heat and simmer on low for 5hrs, scooping up the scum periodically. Strain with a sieve and measure out the stock.
2. For every 1cup of stock, add 2 bloomed gelatin sheets, bring to a boil to dissolve gelatin and pour into a mold to set in the fridge.
3. Each pork stock jelly should be shaped approximately as a 1cm cube.

Making Tortellini Filling:

1. Mix all ingredients into a bowl, beat with your hands till the meat is sticky and holds into a ball.
2. Tip: Add a little cornstarch to help filling bind better. Leave to rest in the fridge.

Wrapping Tortellini:

1. With a sheet of pasta round, place 1tbsp of filling in the center, make a well in the middle and place a cube of pork stock jelly in the middle. Wet the edges with cornstarch water (1 tbsp cornstarch mixed in 2 tbsp water), fold into a crescent, and bring the two edges together to form a tortellini shape.

Cooking Tortellini:

1. Bring a pot of salted water to boil. Drop tortellinis in boiling salted water and cook for 4-5 mins or until the dumplings float up and the skin is translucent.

Making Sauce:

1. Mix mala sauce and chinkiang vinegar in a saucer and top with young ginger. Place tortellini on a plate and garnish with ebiko/tobiko and coriander.