It’s become an annual tradition: make a stock with the turkey carcass, ginger, garlic, scallions, dried porcini, Chinese cooking wine, soy sauce, and ham (but I didn’t have any so I left it out). Strain it, boil it down to 2 cups, add gelatin to create an aspic, and cool. Cut cooled aspic into 1/3” cubes and gently combine with a mixture of pork, shrimp, scallions, minced garlic and ginger, soy, sesame oil, and cooking wine. Make a simple egg dough, portion and roll out the skins, and fill with a very healing teaspoon of the filling mixture, making sure to include some aspic cubes. Freeze on a sheet pan then transfer to a freezer bag until ready to steam.
by Recipe-box