Xiaolongbao (Soup Dumplings)

Make aspic a day ahead: simmer 500g pork skin in 1L water with ginger and scallion for 2 hours. Strain, cool, refrigerate until set. Dice into small cubes.

Make dough: pour boiling water over flour, mix with chopsticks. Add cold water, knead until smooth. Rest covered 30 minutes.

Mix filling: combine pork, diced aspic, soy sauce, rice wine, sesame oil, ginger, sugar, and white pepper. Stir vigorously in one direction until sticky.

Roll dough into a log, cut into 12g pieces. Roll each into a thin circle about 8cm wide, thinner at the edges.

Place 1 tbsp filling in center. Pleat and twist to seal — aim for 12–16 pleats.

Steam on parchment-lined bamboo steamer over boiling water for 8 minutes.

Serve immediately with black vinegar and julienned ginger for dipping.