Changes

* Substitutions:

* Substitutions:

** Dry Sherry instead of Shaoxing wine.

** Dry Sherry instead of Shaoxing wine.

** Knox gelatin with chicken bullion boiled for 30 minutes with a pork shoulder bone instead of homemade aspic, other ingredients of aspic unchanged.

** Stir in 2 gelatin packets to cold water, heat to a boil once dissolved, then add 2 small cubes chicken bullion, 1 green onion, 2 Tbsp wine, a few ginger slices if you have them.

*** 2 cups water, 2 tbsp chicken bullion, 1/6 cup wine, 1/6 cup cold water, 2 packets of Knox gelatin.

** 70% lean store-bought ground pork.

*** Dissolve the gelatin in the cold water, and add to the rest of the ingredients once they are boiling.

*** Cool completely in the fridge before cutting.

** 80% lean store-bought ground pork.

* Notes:

* Notes:

** Had about a 50% success rate at wrapping tightly.

** Had about a 50% success rate at wrapping tightly the first time, second time was a total bust, third time was about 90% successful. Hand kneaded the dough for the full amount of time and carefully weighed out 30 equally sized balls of dough, maybe that's part of the reason.

** Hard to tell when they are browned on the bottom.

** Hard to tell when they are browned on the bottom.

** Ultimately, really delicious though, pretty dang close to spot on.

** Ultimately, really delicious though, pretty dang close to spot on.