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1) On medium heat, place a thick bottomed pot and add in the sesame oil.
2) Add some salt into the beef bones.
3) When the oil is smoking hot, add in the beef bones and brown well on all sides.
4) Add in enough water to cover the bones. Skim off any grime that appears on the surface.
5) Chop off the top and bottoms and with the back of the knife, vigorously hit the lemongrass to release the oils and flavor, then chop. Add into the beef bones.
6) Next into the pot, add in chopped big chunks of ginger and the flakes. Mix well
7) Add in the chopped garlic and the lime slices. Allow to gently simmer.
8) For the dumplings, in the ground pork, add the chopped garlic, ginger, Thai basil, egg and the soy sauce. Mix well using your hands.
9) Before shaping the dumplings, keep ready a bowl of water.
10) Lay a single sheet of the wonton wrapper. Dip two fingers into the bowl of water and moisten all 4 edges of the sheet. Take about an ounce of the pork filling and place it in the center of the sheet.
11) Raise two opposite corners of the wrapper and gently stick at the top. Gently push in the loose corners against the sides.
12) Strain the soup, preserving only the liquid.
13) In a skillet, add 11/2 tablespoon of sesame oil and heat the pan at medium high. When smoking, add in the dumplings. Once the bottom turns crisp and browned, add in some liquid to steam the rest.
14) Add the dumplings into a serving bowl.
15) Pour in some of the prepared beef soup.
16) Garnish with chopped scallions and serve.