Shanghai Soup Dumplings (Xiaolongbao)

Prepare the aspic: In a pot, combine pork skin, chicken stock, and enough water to cover. Simmer for 2 hours until pork skin is very tender. Strain, discard solids, and refrigerate the liquid until set into a jelly. Once set, finely chop the aspic.

Make the dough: In a large bowl, mix flour and warm water. Knead until smooth, about 10 minutes. Cover and let rest for 30 minutes.

Prepare the filling: In a bowl, combine ground pork, chopped aspic, soy sauce, Shaoxing wine, sesame oil, sugar, white pepper, grated ginger, and green onions. Mix well until sticky. Refrigerate for 30 minutes.

Roll out the wrappers: Divide dough into small pieces (about 10g each). Roll each into a thin circle, about 3 inches in diameter, with a slightly thicker center.

Assemble the dumplings: Place a tablespoon of filling in the center of a wrapper. Pleat the edges to create 18-20 folds, sealing the top. Repeat with remaining wrappers and filling.

Steam the dumplings: Line a bamboo steamer with cabbage leaves or parchment paper. Arrange dumplings with space between them. Steam over high heat for 8-10 minutes until cooked through.

Make dipping sauce: Mix black vinegar, soy sauce, and julienned ginger.

Serve immediately with dipping sauce.