Step 1: Prepare the Soup Gelatin (Aspic)

1.     In a large pot, combine pork skin, pork bones, water, ginger, green onions, Shaoxing wine, and salt.

2.     Bring to a boil, then reduce heat and simmer for 2-3 hours until the liquid reduces by half.

3.     Strain the broth and discard the solids. Let the broth cool, then refrigerate for 4-6 hours until it solidifies into a gelatinous consistency.

4.     Once set, chop the gelatin into small cubes.

Step 2: Make the Dumpling Filling

1.     In a mixing bowl, combine ground pork, minced ginger, chopped green onions, soy sauce, sesame oil, sugar, salt, and white pepper.

2.     Mix well until the filling becomes sticky and well-combined.

3.     Gently fold in the chopped soup gelatin cubes. Be careful not to overmix.

Step 3: Prepare the Dumpling Wrappers

1.     In a large bowl, mix flour and salt. Gradually add warm water while stirring until a dough forms.

2.     Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.

3.     Cover the dough with a damp cloth and let it rest for 30 minutes.

4.     Roll the dough into a long log and cut it into small, equal-sized pieces (about 20-24).

5.     Flatten each piece into a thin, round wrapper (about 3 inches in diameter) using a rolling pin.

Step 4: Assemble the Dumplings

1.     Place a spoonful of filling (about 1 tbsp) in the center of each wrapper.

2.     Gather the edges of the wrapper and pleat them together, twisting at the top to seal the dumpling. Ensure the dumpling is tightly sealed to prevent the soup from leaking.

Step 5: Steam the Dumplings

1.     Line a steamer basket with cabbage leaves or parchment paper to prevent sticking.

2.     Arrange the dumplings in the steamer, leaving space between them to expand.

3.     Steam over boiling water for 8-10 minutes until the dumplings are cooked through and the wrappers are translucent.