Directions

For the Soup Jelly

1. Add the pork rinds to a pot of cold water and bring to the boil. Cook until rinds become slightly transparent. Remove and rinse.
2. Cut rinds into smaller strips and then add to a pot with the slices of ginger, spring onions, Shaoxing wine and enough water to cover.
3. Cook for about 90 minutes and set aside to cool. Transfer to a blender, then blend for 30 seconds.
4. Strain the mixture and pour into a container. Set aside.

For the Dumpling Fillings

1. Soak minced ginger with spring onions in 150ml water for 10 minutes.
2. Add a quarter of water to the meat a time and mix well.
3. Add the soy sauce, salt, oyster sauce, sesame oil and sugar. Mix well and set aside to marinate for 30 minutes.
4. Mince the soup jelly and mix it into the dumpling filling.

For the Dumpling Wrappers

1. Combine the flour and water in a mixing bowl and knead until the dough is smooth and elastic. Cover with a damp cloth and let rest for 20 minutes.
2. Add flour to the working surface and knead dough again for 5 minutes. Roll into a long cylinder.
3. Cut the roll into smaller sections and form balls of dough weighing 5g each. Roll each ball into a round wrapper about 6.5–7 cm in diameter.

To Make the Dumplings

1. Place a dumpling wrapper in the palm of your hand and add 1 tbsp of filling to the centre.
2. Pleat the edges of the wrapper by pinching and folding the dough around the filling. Continue pleating all the way around, then pinch the top to seal the dumpling.

To Cook

1. Put a perforated paper steamer liner over the bamboo steamer. Place it over a wok filled with water. Bring the water to a boil over high heat.
2. Once the water has boiled, place the dumplings in the steamer, leaving space between each one. Cover and steam for at least 8 minutes.
3. Serve with freshly julienned ginger and Chinese black vinegar.