Ingredients

Method

Prepare the soup filling: In a small saucepan, heat the chicken broth, Shaoxing wine, soy sauce, and sugar until warm. Stir in the unflavored gelatin until dissolved. Pour the mixture into a shallow dish and refrigerate until set, about 2 hours.

Prepare the dough: In a large bowl, mix the flour and warm water until a soft dough forms. Knead until smooth, then cover with a damp cloth and let rest for 30 minutes.

Prepare the filling: In a medium bowl, combine the ground pork, green onion, soy sauce, Shaoxing wine, ginger, sugar, sesame oil, white pepper, and salt. Mix well. Cut the set soup filling into small cubes and gently fold them into the pork mixture.

Divide the dough into 24 equal pieces. Roll each piece into a thin, round wrapper.

Place a spoonful of filling in the center of each wrapper. Pleat and seal the wrapper around the filling, creating a small purse-like dumpling.

Place the filled dumplings on small squares of parchment paper, leaving space between them. Steam the dumplings in a steamer basket over boiling water for 8-10 minutes, or until cooked through.

Serve hot with a dipping sauce of black vinegar and thinly sliced fresh ginger.