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Recipe at: Starting from humble origins in China, these delicate pockets of soup are no stranger to the Asian food scene. Piping hot soup mixed in with rich flavours from the pork waiting to burst through that thin silky dough skin - it’s simply irresistible! Ever wondered just how does the soup magically forms in the dumpling? All thanks to the wondrous discovery of aspic. Usually made by refrigerating meat stock, it forms into a jelly-like substance. Tiny cubes of
