Shanghai Pan-Fried Pork Dumplings (Shengjianbao)

Prepare the broth jelly: In a small bowl, dissolve gelatin in 2 tablespoons cold water. Bring chicken stock to a boil, remove from heat, stir in gelatin mixture until dissolved. Pour into a shallow dish and refrigerate until set, about 1 hour. Once set, chop into small cubes.

Make the dough: In a large bowl, combine flour and salt. Gradually add warm water and vegetable oil, mixing until a shaggy dough forms. Knead on a lightly floured surface for 8-10 minutes until smooth. Cover with plastic wrap and rest for 30 minutes.

Prepare the filling: In a bowl, combine ground pork, soy sauce, Shaoxing wine, sugar, grated ginger, and chopped green onions. Mix in one direction until well combined. Gently fold in the chopped broth jelly cubes. Refrigerate while dough rests.

Assemble the dumplings: Divide dough into 20 equal pieces. Roll each piece into a 4-inch circle, keeping the center slightly thicker. Place about 1 tablespoon of filling in the center. Pleat the edges to seal, twisting to close. Place each dumpling on a floured surface, pleat side down.

Pan-fry: Heat 2 tablespoons vegetable oil in a large non-stick skillet over medium-high heat. Place dumplings pleat side up in a single layer, slightly apart. Cook for 2-3 minutes until bottoms are golden brown.

Steam: Carefully pour 1/2 cup water into the skillet (it will splatter). Immediately cover with a tight lid. Reduce heat to medium-low and steam for 8-10 minutes, until water is mostly absorbed and dumplings are cooked through.

Finish and serve: Remove lid and increase heat to medium-high to crisp the bottoms for 1-2 minutes. Sprinkle with black sesame seeds and chopped green onions. Serve immediately with black vinegar and ginger slivers.