Soup Dumplings

Instructions

1. Make the aspic
   In a medium pot, combine the pork skin or chicken feet with chicken stock. Bring to a boil, then reduce heat and simmer for 2 hours until reduced by half. Strain the liquid, discard solids, and refrigerate for at least 4 hours until set into a jelly-like consistency.
2. Prepare the filling
   In a large bowl, mix the ground pork, soy sauce, rice wine, sesame oil, grated ginger, chopped scallions, sugar, and white pepper. Dice the chilled aspic into small cubes and gently fold into the pork mixture. Refrigerate for 30 minutes.
3. Form the dumplings
   Place 1 tablespoon of filling in the center of each dumpling wrapper. Carefully pleat the edges, making 18-20 pleats per dumpling, and twist at the top to seal completely. The dumpling must be fully enclosed to trap the soup inside when cooking.
4. Steam the dumplings
   Line a bamboo steamer with cabbage leaves or parchment paper. Place dumplings about 1 inch apart. Steam over boiling water for 8-10 minutes until the dumplings are cooked through and the wrappers become slightly translucent.
5. Prepare the dipping sauce
   While the dumplings are steaming, prepare individual dipping dishes with black vinegar and thin slices of fresh ginger for each person.
6. Serve immediately
   Transfer steamed dumplings to serving plates while still hot. Warn diners that the dumplings contain hot soup inside. The traditional way to eat is to place a dumpling on a spoon, make a small hole to release the soup, then consume the soup and dumpling together.