Pork Soup Dumplings.

Add pork skin and pork bones to a large stock pot. Cover with water and bring to a boil.

Discard the blanching water and rinse the pork skin and bones thoroughly to remove the foamy scum.

Use a chef’s knife to scrub any attached fat from the pork skin, and cut the skin into thin strips.

In a clean pot, combine five cups (one point two liters) of water, pork skin, bones, ginger, scallions, Jinhua ham, Shaoxing wine, and star anise.

Bring to a boil, then reduce to the lowest simmer. Cook for three hours or until the broth turns milky and creamy.

Strain through a sieve. Reduce to about one and three fourths cups (420 milliliters / 420 grams) on the stove if needed. Add water if needed to reach one and three fourths cups (420 milliliters).

Chill the broth in the fridge for at least six hours or until it is completely set.

Working quickly, finely mince the broth jelly and return it to the fridge.

Warm the stock slightly on the stovetop.

Whisk in the gelatin and salt until dissolved.

Refrigerate until fully set (about four to six hours).

Cube the broth, and chill in the fridge.

Add flour and salt to a stand mixer fitted with a dough hook. Gradually add the hot water, mixing with chopsticks or a spatula until a shaggy dough forms. Continue to mix until the liquid is mostly absobred.

Cover the dough, and let it rest at room temperature for ten minutes.

Turn the stand mixer on medium, and knead the dough for five to ten minutes or until it is very soft and smooth. The dough should not be sticky!

Cover the dough tightly with plastic wrap or a damp cloth, and rest for 60 minutes. This second rest is crucial for creating an elastic dough that can be rolled thinly without tearing.

Shape the rested dough into a long, even roll (about one inch or two and a half centimeters in diameter). Divide the roll into 20 to 25 equal-sized pieces weighing roughly 14 grams each.

Place the dough pieces under a damp cloth or plastic wrap to prevent them from drying out.

Take one dough piece, and flatten it into a disc.

Use a small rolling pin to roll out the dough disc into a thin, round wrapper, about three to four inches in diameter. Use the “roll-and-turn” technique: roll the dough forward with one hand while turning it with the other. The goal is to create a wrapper with a thicker middle and thinner edges.

As soon as the wrapper is rolled out, place 18 to 25 grams of filling in the center, and begin pleating. (See steps below)

In a bowl, mix all ingredients for the filling together, except the gelatinized broth.

Knead the mixture vigorously until a smooth paste forms.

Gently fold in the gelatinized broth/aspic to prevent it from breaking apart.

Work with one wrapper at a time and keep the rest covered with a damp towel. Roll the dough into a disc, and place it in the palm of your non-dominant hand, letting it gently cup into a shallow bowl.

Spoon a rounded tablespoon of well-chilled filling into the center. It should look generous without overfilling.

Using your thumb and forefinger, pinch a small section of dough at the edge to create your first pleat. With your other fingers supporting the filling, fold the next section of dough over itself, slightly overlapping the first pleat. Think tight, tidy folds rather than big ruffles.

Continue pleating in one direction, rotating the dumpling in your hand as you work. The pleats should gather naturally toward the top. Aim for 18 pleats, it’s the lucky number.

When you’ve circled all the way around, bring the final pleat to meet the first. Gently press and pinch the gathered top to close completely, giving it a twist to secure. There should be no visible gaps.

Line a steamer with parchment or cabbage.

Bring an inch of water to a simmer in a large pot, and fit the steamer on top.

Add the dumplings, leaving space between each piece. Don’t thaw if frozen.

Steam the dumplings for six to eight minutes if fresh and eight to twelve minutes if frozen.

Cool slightly, and enjoy warm.