Shanghai Steamed Soup Dumplings

Remove all the fat layers of pigskin and wash out. Put into a pot 500g pigskin with 15g scallion, 15g ginger, and boil in 10 minutes.
Then cut the boiled pigskin into small threads and keep boiling in the pot in 45 minutes until they are overcooked.
Filter the base sauce after boiling the pigskin, pour into a mold and refrigerate in 2 hours until set.

When the gelatin is set, carefully cut into small cubes. Just use about 200g soup gelatin. Freeze any remain of the gelatin for future use.

Mix all of the ingredients in a large bowl, including 30g minced onion, 2 tsp soy sauce, 2 tsp sugar, 1/2 teaspoon, 5g gingers, 1/2 teaspoon pepper, and 1 teaspoon salt.
Then add 300g minced porks and 200g soup gelatin. Stir the gelatin mixture evenly throughout. Refrigerate until ready to use.

Put about 300g of the flour in a large bowl. Pour about 3/4 cups of the hot water with 1/2 teaspoon salt in the flour, then stir thoroughly.
Add more hot water and keep stirring. Next, form the mixture of flour in 10 minutes, then let the formed flour mixture rest in 20 minutes.
Divide the flour into small pieces with the weight of 10g of each piece.

Roll one piece of the flour between your palms into a nice, round, smooth ball. Then using a rolling pin to roll it out flat.
Fill with 1 tablespoon of filling in the middle of the wrapper, and wrap all the way around. Repeat with the rest. Arrange the raw dumplings into a steamer. Steam for 7-10 minutes.

Finally, you can serve Shanghai steamed soup dumplings in a bamboo basket. Enjoy the hot, melting gelatin dumplings with soybean sauce and a few slices of ginger. Let's leave us your comment about your own Shanghai steamed soup dumplings.