Method

Aspic: simmer pork skin in stock with ginger, rice wine and spring onion for 2 hours. Blend finely; strain. Refrigerate overnight or until set into a firm jelly. Cut into 5mm cubes.
About 5 min
Filling: combine pork mince with soy, rice wine, sesame oil, ginger, spring onion, sugar and salt. Mix until sticky. Fold in the aspic cubes gently.
About 11 min
Dough: mix flour with boiling water using chopsticks. Knead 8 minutes until smooth. Rest covered 30 minutes.
About 11 min
Pinch off 12g balls of dough. Roll each into a 9 cm circle, thinner at the edges than the centre. The wrapper must be very thin — you should almost see through it.
About 11 min
Pleating: place 1 heaped tsp filling in the centre. Hold the wrapper in your non-dominant hand. With your other hand, fold the edge into small overlapping pleats, rotating as you go, creating 18 pleats minimum to seal into a twist. This takes practice.
About 11 min
Steam on parchment in a bamboo steamer for 8–9 minutes over boiling water. Let rest 1 minute — the soup inside is scalding. Serve with black vinegar and ginger. Eat by nibbling a small hole at the top, slurping the broth slowly, then eating the dumpling.
About 3 min

Nutrition per serving (estimate)

Contains: gluten, soy, sesame