Soup Dumplings (Xiao Long Bao)

Prepare a rich meat stock and let it set into a firm jelly (aspic).

Mix ground pork with minced ginger, scallions, and the chopped meat jelly.

Roll out thin, circular dumpling wrappers from wheat flour dough.

Place a spoonful of the meat and jelly mixture in the center of each wrapper.

Gather the edges and create at least 18 pleats, sealing the top tightly.

Steam the dumplings in a bamboo steamer for 8-10 minutes over high heat.

Serve immediately with a dipping sauce of black vinegar and julienned ginger.