Shanghai Xiao Long Bao (Soup Dumplings)

Prepare the aspic: In a pot, combine pork skin and chicken broth. Simmer for 2 hours until reduced and gelatinous. Strain, discard solids, and refrigerate until set into a firm jelly. Chop into small cubes.

Make the dough: Mix flour and warm water to form a smooth, elastic dough. Cover with a damp cloth and rest for 1 hour at room temperature.

Prepare the filling: In a bowl, combine ground pork, ginger, scallions, Shaoxing wine, soy sauce, sesame oil, sugar, and white pepper. Mix well until sticky. Gently fold in the chopped aspic cubes, being careful not to break them.

Form the wrappers: Roll the dough into a long log and divide into 20-24 equal pieces. Roll each piece into a thin, round wrapper about 8cm in diameter, keeping the center slightly thicker than the edges.

Assemble the dumplings: Place a spoonful of filling in the center of each wrapper. Pleat the edges carefully, forming 18-20 folds, and twist to seal tightly at the top, ensuring no leaks.

Steam the dumplings: Line a bamboo steamer with cabbage leaves. Arrange dumplings with space between them. Steam over boiling water for 8-10 minutes until the wrappers are translucent and filling is cooked.

Serve immediately: Carefully remove from the steamer. Serve hot with black vinegar and ginger slivers for dipping, as is traditional in Shanghai.