Inside, a juicy surprise is lurking.
A rich broth made from chicken and pork flavored with ginger, white pepper, and scallions forms the base of the dumpling filling. It gels as it cools due to naturally extracted gelatin from the chicken bones. Heating it causes it to melt again.
Shrimp, pork, scallions, soy sauce, Xiaoshing wine, and a bit of sugar.
After pureeing the meat and shrimp, whip in the jellied stock.
Roll the wrappers
A homemade hot-water dough is used for the thin, slightly chewy wrappers.
Fill and moisten
Place a small amount of filling in the center of the wrapper and moisten very slightly with your fingertip.
You can try doing the whole thing in the air, but it's far easier to rest the 'pling on the board as you work. Start crimping the edges, working your way slowly around the entire circumference.
Keep crimping until the entire top is sealed save for a small hole in the center.
Pinch and twist
Pinch and twist the very top to form a seal.
This isn't the prettiest dumpling, but it'll get the job done.
Place the dumplings in a bamboo steamer lined with napa cabbage leaves over a wok of simmering water.
If all goes well, the dumplings should stay intact, housing a delicious, soupy secret.