Ingredients

• ●2 cups Chicken broth
• ●1 inch Ginger, sliced
• ●2 Scallions, roughly chopped
• ●1 tablespoon Soy sauce
• ●1 tablespoon Gelatin powder
• ●1 pound Ground pork
• ●1/4 cup Finely chopped ginger
• ●2 tablespoons Soy sauce
• ●1 tablespoon Sesame oil
• ●1 teaspoon Sugar
• ●1/4 cup Chopped scallions
• ●for dusting All-purpose flour
• ●2 cups All-purpose flour
• ●3/4 cup Hot water

Instructions

1. 1Make the Aspic: In a saucepan, combine chicken broth, ginger, scallions, and soy sauce. Bring to a simmer and cook for 15 minutes. Remove from heat and stir in gelatin powder until dissolved. Pour into a container and refrigerate overnight until firm.
2. 2Prepare the Filling: In a bowl, combine ground pork, finely chopped ginger, soy sauce, sesame oil, sugar, and chopped scallions. Chop the chilled aspic into small cubes and gently fold into the pork mixture.
3. 3Make the Dough: In a large bowl, gradually add hot water to the flour, mixing with chopsticks until a shaggy dough forms. Knead the dough for 5-7 minutes until smooth and elastic. Cover and let rest for 30 minutes.
4. 4Assemble the Dumplings: Roll the dough into a long log and cut into 24 equal pieces. Roll each piece into a thin circle (about 3 inches in diameter). Place a spoonful of filling in the center of each circle. Pleat and fold the edges to seal, leaving a small opening at the top.
5. 5Steam the Dumplings: Line a bamboo steamer with parchment paper or cabbage leaves. Place the dumplings in the steamer, making sure they don't touch. Steam for 12-15 minutes, or until the skins are translucent and the filling is cooked through.
6. 6Serve: Serve immediately with black vinegar and ginger slices for dipping.