Shanghai Soup Dumplings

Instructions

1. Prepare the soup gelatin
   In a pot, simmer the pork skin or feet with chicken stock for 2 hours. Strain the liquid, discard the solids, and refrigerate the broth overnight until it forms a firm gelatin.
2. Make the dough
   Mix flour and salt in a bowl. Slowly add hot water while stirring until a dough forms. Knead for 10 minutes until smooth. Cover with a damp cloth and rest for 30 minutes.
3. Prepare the filling
   Dice the gelatinized broth into small cubes. In a large bowl, combine ground pork, diced gelatin, Shaoxing wine, minced ginger, chopped green onions, soy sauce, and sesame oil. Mix thoroughly until well combined and sticky.
4. Form the dumpling wrappers
   Divide the dough into 24 equal portions. On a lightly floured surface, roll each piece into a thin round wrapper about 3½ inches in diameter, making the edges thinner than the center.
5. Fill the dumplings
   Place about 1 tablespoon of filling in the center of each wrapper. Carefully pleat the edges, making 18-20 pleats around the circumference, and twist at the top to seal completely. Ensure there are no holes to prevent soup leakage.
6. Steam the dumplings
   Line a bamboo steamer with parchment paper or cabbage leaves. Arrange dumplings in the steamer with at least 1 inch between them. Steam over high heat for 8-10 minutes until the filling is fully cooked.
7. Prepare dipping sauce
   While dumplings are steaming, prepare individual dipping plates with black vinegar and thin slivers of fresh ginger.
8. Serve immediately
   Transfer steamed dumplings to serving plates. Warn diners that the dumplings contain hot soup - the traditional way to eat is to take a small bite to release the soup, then sip the soup before eating the rest of the dumpling with dipping sauce.