To begin, prepare the soup gelatin. In a large pot, add 300g of pork skin (or bones) along with 2 slices of ginger, 2 scallions, and 1 tablespoon of Shaoxing wine. Add 3 cups of water and bring it to a boil. Once boiling, reduce the heat and simmer for 1-1.5 hours until the liquid is reduced by about half and thickened. Strain the broth into a shallow container, season with 1/2 teaspoon of salt, and refrigerate until set, about 2 hours. Once solidified, cut the gelatin into small cubes (about 1 cm). This gelatin will melt into soup when steamed inside the dumplings.

While the gelatin sets, make the dough. In a large bowl, combine 300g of all-purpose flour with a pinch of salt. Slowly pour in 150ml of warm water while stirring, forming a soft dough. Knead the dough on a floured surface for 5-7 minutes until smooth and elastic. Cover the dough with a damp cloth and let it rest for at least 30 minutes.

Next, prepare the filling. In a large bowl, mix 300g of ground pork with 1 tablespoon of soy sauce, 1 tablespoon of Shaoxing wine, 1 teaspoon of sesame oil, 1 teaspoon of sugar, 1 tablespoon of finely minced ginger, 2 finely chopped scallions, 1/2 teaspoon of white pepper, and 1/2 teaspoon of salt. Mix well until the filling becomes sticky and well combined. This ensures that the filling is flavourful and cohesive when cooked.

After the dough has rested, divide it into small portions. Roll the dough into a log and cut it into 20-24 equal pieces. Roll each piece into a ball, then flatten it with a rolling pin to create thin circles about 3 inches in diameter. The centre of the wrapper should be slightly thicker than the edges, allowing it to hold the filling and soup without breaking.

To assemble the dumplings, place about 1 teaspoon of the pork filling in the centre of each dough wrapper. Add one or two cubes of the chilled gelatin on top of the filling. Gently pleat the edges of the wrapper, bringing them together at the top and twisting to seal. Be sure to create at least 12 pleats for an authentic look. Repeat this process with all the wrappers.

Prepare a steamer by lining it with parchment paper or cabbage leaves to prevent the dumplings from sticking. Place the Xiaolongbao in the steamer, leaving some space between each dumpling to allow for expansion. Cover the steamer with a lid.

Bring a pot of water to a boil and carefully place the steamer on top. Steam the dumplings over medium-high heat for 8-10 minutes. During this time, the soup inside the dumplings will form as the gelatin melts, and the pork will cook through. Be sure not to overcook, as the wrappers should remain tender and slightly translucent.

Once steamed, carefully remove the Xiaolongbao from the steamer and transfer them to serving plates. Serve the dumplings with a dipping sauce made from black vinegar and thinly sliced ginger. To eat, gently lift a dumpling with chopsticks, bite a small hole in the wrapper to release the steam, sip the soup, and then enjoy the entire dumpling. The delicate balance of rich broth, savoury pork, and thin, tender dough makes each bite truly special.